Tuesday, March 31, 2015

MUTTON ROGAN JOSH KASHMIRI


This is one of the signature dish from the state of Kashmir and very popular too. Though it has been adapted by many people all over the country making some variations to it, the original one is made without any addition of onions, garlic and tomatoes.  The rich red colour is given to the dish with Kashmiri chilli powder and a special spice from Kashmir called Ratanjot, which I have skipped because it is not easily available everywhere. The spices used in this are powdered fennel seeds, ginger powder,cloves, cardamoms along with a generous portion of asafoetida which is one of the key ingredient and whole spices like bay leaves, cinnamon and cardamoms etc etc. Traditionally this is cooked with mustard oil. Since it is not available in Brazil I have used normal cooking oil and a spoonful of desi ghee.



Ingredients:
Mutton ... 350 - 400 gms
Yogurt ... 1/2 cup
Hung curd ... 1 tbsp
Lemon juice .. 1 tbsp
Asafoetida .. 1/4 tsp
Kashmiri chilli powder .. 2-3 tbsps
Garam masala ... 1 tsp
Saunf powder ... 1/2 tbsp
Clove powder ... 1/4 tsp
Ginger powder ... 1/2 tbsp
Bay leaves ... 2-3
Cloves .. few
Cinnamon stick .. 1 inch piece
Black cardamom .. 1
Green cardamoms .. 3-4
Black pepper corns .. few (crushed )
Mustard oil .. 5 tbsps (you may use normal cooking oil too)
Desi ghee / clarified butter .. 1 tbsp (optional)
Salt .. to taste

Method:



1. Clean the mutton and marinate with hung curd, lemon juice, salt and set aside for few hours and over night.







2. Mix the Kashmiri chilli powder in a cup of warm water.







3. Heat oil in a pan and if you are using mustard oil bring it to a smoking point and reduce the heat. Add the asafoetida and the whole spices mentioned in the list.(black cardamom, green cardamoms, cinnamon stick, cloves and crushed black pepper corns..Tip in the marinated mutton pieces.



4. Stir fry turning the sides for 15 - 20 mins until the pieces become brown in colour.







5. Now add the dry spice powders (saunf powder, cloves powder, ginger powder and garam masala powder) Saute until mixed.







6. Switch off the gas. Sprinkle a little water and stir scraping the bottom with the spoon to blend the spices.






7. Now add about 1 cup water along with the chilli water that we prepared and salt. I have used a pressure cooker to cook the meat as the mutton here is very hard. If the meat is tender you can cook in a pan on low flame adding sufficient water. When the meat is almost done remove the pan from the gas and add the whisked curd / yogurt stirring well to avoid curdling. Put the pan back on the gas and simmer it for about 4-5 minutes.Finally stir in a spoonful of desi ghee which is optional.


You can serve it with rice or rotis/ naans and the gravy should be made accordingly.


8 comments:

  1. Mouthwatering......yum yum yum...

    ReplyDelete
  2. wow just love the color of the curry, you got true kashimiri mirchi.

    ReplyDelete
  3. I tired mutton when I was in the Caribbean and I really enjoyed it.

    ReplyDelete

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