Authentic Kashmiri Mutton Rogan Josh

 

Authentic Kashmiri Mutton Rogan Josh is a Kashmiri style Lamb Curry made with spices like fennel seeds and dry ginger. This dish is spicy and loaded with yummy flavours.Kashmiri Muslims prepare it with onion and garlic while the Pandits use only yogurt to make it.I have made the Kashmiri Pandit’s version of the same without onion and garlic and it turned out delicious.You can make versions of it like Lamb Rogan Josh or Chicken Rogan Josh, although traditionally it is always made with goat mutton.It is a deep red spicy lamb or mutton dish of Persian origin. It was brought to Kashmir by the Mughals.The dish has a thin red colored gravy and a thick layer of ghee on top.To make this Rogan Josh recipe, I have used little less ghee as compared to the authentic version but you choose to increase the amount of ghee.The characteristic red color of rogan josh comes from the use of liberal amount of Kashmiri red chilli powder and ratan jot which is root of a plant having a deep red color.If ratanjot is not available, you can skip using it.It doesn’t change the taste of the dish dramatically so it could be optional to use it.Infact, I too didn’t use it.

Ingredients:(1cup = 250ml)

¼ cup white oil

¼ cup mustard oil

2 medium sized onions(thinly sliced)

3-4 Black Cardamoms (Crushed)

4-5 Cloves (Crushed)

8-10 Black Peppercorns (Crushed)

4-5 Dry Red Chillies

2-3 Bay leaves

500 g Mutton(cut into medium pieces)

½ cup Yogurt

¼ cup Kashmiri Red Chilli Powder

1 tablespoon Red Chilli Powder

2 teaspoon Turmeric Powder

3 teaspoon Fennel Powder

1 teaspoon Dry Ginger Powder

2 tablespoon Ghee

Salt and sugar to taste

Method:

Wash the mutton properly and marinate it with yogurt and salt for 4-5hours.

Heat both the white and mustard oil in a kadai.

Add bay leaves,whole red chilies, black cardamoms, cloves and whole peppercorns.

Fry for 10 seconds.

Add the onion slices and fry till they become golden brown.

Now, add the mutton and sauté on high flame for 10 minutes.

Now add 3 cups of water and cook for 45 minutes on medium high flame and this time add both the turmeric powder and red chilli powder.

Adjust the seasoning.Cover it with a lid.

Now, after 45 minutes make a medium thick paste of kashmiri red chilli powder and add this to the gravy along with fennel powder and dry ginger powder.Mix them well.

Cook for another 10 minutes.

Spread the ghee over the mutton.

Serve the Kashmiri Mutton Rogan Josh hot with steamed rice or Naan.