The
name of the dish comes from rogan or roghan meaning color and josh
meaning passion.
Rogan
Josh is generally made of lamb, but mutton rogan josh is a very
popular dish throughout India. It was brought to Kashmir by the
Mughals, and outside Kashmir it’s generally prepared in its
commercial form.
The
authentic Kashmiri rogan josh gets its colour from two things – the
Kashmiri red chilli which is mild, yet gives a great colour to the
food, and the dried Muawal flower, which grows locally in Kashmir or
the Ratanjot, a root hat infuses the color.
Mutton Rogan Josh
Ingredients
- Mutton,500 grams
- Mustard Oil 4 tablespoons
- 1 1/4 teaspoon Asafoetida/Hing
- 2 one-inch sticks Cinnamon
- 6-8 Cloves
- 2 Bay leaves
- 2 medium red onion
- 4-6 inch piece Root ginger
- 8 Garlic cloves
- 5-6 Black peppercorns
- 4 Black cardamoms
- Kashmiri red chilli powder 1 tablespoon ( soak 3 Kashmiri chilies and make a paste along with the fennel seeds)
- 2 teaspoons fennel powder
- 1 tablespoon dry ginger Powder
- 1 tablespoon Coriander powder
- Salt to taste
- 1 cup whisked Yogurt
Method:
- Make a paste of onion, garlic and ginger.
- Heat oil in a thick-bottomed pan.
- Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms.
- Sauté till fragrant.
- Add the onion and ginger-garlic paste. Stir fry.
- Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown color.
- This may take twelve to fifteen minutes. Make sure to stir constantly and scrape all the sediments from the bottom of the pan, so that the meat doesn\'t get stuck to the bottom of the pan.
- Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat.
- Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.
- Add whipped yogurt and two cups of water.
- Cook, covered, till lamb is tender, stirring occasionally.
- Slow cook the lamb, checking for the doneness from time to time.
- Garnish with cilantro.
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