Mutton Rogan Josh

Mutton Rogan Josh

Mutton Rogan Josh is a dish that I always wished to try, at least the restaurant version. The traditional Kashmiri rogan josh is a very unique and different preparation,the most remarkable is the rich red color for the gravy, which is attained by adding a natural coloring agent called Ratan jog. This dish is so popular  in Northern India and is said to have been influenced by the Mugalai and Persian Cuisine.

I searched around a more traditional recipe and it was all confusing. Some are against adding onions and yogurt . Here I tried a more restaurant version with gravy (traditional version is a semi dry curry) and loved the blend of flavors. It is a spicy braised lamb/mutton dish with exotic spices and a rich smooth gravy. It goes well with basmathi rice or roti.

Recipe source: Sanjeev Kapoor Kazhana.



Ingredients

Mutton/Lamb- 1 kg
Onions thinly sliced- 4 medium
Mustard oil- 3tsp
Cinnamon- 2 stick
Fennel seeds- 1/3 tsp
Cloves- 5-6
Black cardomon-2
Green cardamon-4
Bay leaves-2
Asafoetida- 1/3 tsp
Ginger garlic paste- 2 tbs
Kashmiri chilli powder- 2 tsp
(according to your spice tolerance)
Fennel powder- 11/2 tsp
Ginger powder- 1tsp
Garam masala- 1/3 tsp
Cumin powder- 1/2 tsp
Saffron- a pinch
Yogurt 1/2 cup

Heat mustard oil in a pan. Add whole cinnamon,black cardamon,green cardamon,black cardamon,clove,fennel seeds,bay leaf and gently roast in low flame. Add asafoetida and immediately the sliced onion and fry till golden brown.
Next add ginger garlic paste and saute till raw flavor disappears. Add chilly powder and stir in low flame. Add the meat,increase the heat and braise the meat till it slightly gets brown in the outside  .This will take around three minutes.. Add yogurt and continue to stir till all the yogurt gets coated over the meat and you see oil separating.Add salt and 1 cup of water and cover and cook for about twenty minutes till the meat is almost done.
Add fennel powder,garam masala,saffron dissolved in warm water or milk, and ginger powder. Simmer and allow the gravy to thicken. At this point you can strain the gravy to get the smooth silky restaurant style. (I took off the mutton pieces and blended in a mixture,returned to the pot with the mutton and then simmered. I think straining would have given better results). Serve with roti or rice.

Mutton Rogan Josh