Authentic Kashmiri Mutton Rogan Josh Recipe || Rogan Josh Recipe
Rogan Josh is a renowned mutton dish from Kashmiri cuisine, celebrated for its rich flavor and vibrant red color. Its enticing aroma is a result of whole spices, including Kashmiri red chillies, fennel seeds, and dry ginger, all cooked in ghee. The dish is known for its melt-in-the-mouth texture, making it a delightful culinary experience.
Typically, this dish is cooked over low heat in a vessel with a thick base but this method can take a considerable amount of time. Today, I will demonstrate how to prepare this recipe using both a pressure cooker and a kadai. It tastes just as delicious whether cooked in a pan or with this method. Let’s see how to make it!
MUTTON ROGAN JOSH
INGREDIENTS
- Mutton 1 Kg
- Onion chopped - 300g
- Ginger garlic paste - 2 tbsp
- Curd - 2 tbsp
- Turmeric Powder- 1 tbsp
- Kashmiri red chilli - 10 to 12
- Tikha Chilli Powder - 1 tbsp
- Coriander Powder - 1 tbsp
- Salt - 1 tbsp
- Mustard Oil - 3 tbsp
- Fennel Seeds - 1 tbsp
- Fennel Seeds Powder - 1 teasp
- Ginger Powder - ½ teasp
- Butter/ ghee - 1 tbsp
- Whole Spices
- Cloves -3
- Green Cardamom- 2
- Black Cardamom - 1
- Black Pepper - 8
- Star Anise - 1
- Cinnamon- 1 piece
- Bay Leaves - 3
- Asafoetida - ½ teasp
- Cumin Seeds - 1 teasp
- Water - 300 ml
PREPARATION METHOD OF ROGAN JOSH
- Take a pressure cooker and add mutton, black cardamom, fennel seeds, cloves, black pepper, salt, and ½ teaspoon of turmeric powder and water.
- Cook the mixture until it's 70% done or for about 2 whistles.
- After cooking, open the lid and let it cool.
- Soak dry chillies in warm water, after soaking for 10 minutes, make fine paste
- In a kadhai (wok), heat some mustard oil. Once the oil is hot, add bay leaves, cinnamon, cumin seeds, and asafoetida.
- Next, add chopped onions and fry them until they turn golden brown.
- Now, add the half-cooked mutton pieces and sauté well.
- After frying for 1 minute, add chili paste, ginger-garlic paste, coriander powder, turmeric powder, and salt.
- Roast everything together for 1 to 2 minutes, allowing the spices to blend in.
- Then, add curd and roast again for 2 minutes.
- Now, sprinkle in the fennel powder and dry ginger powder.
- Mix everything thoroughly.
- Add the mutton stock and a tablespoon of butter/ghee, then close the lid and cook for an additional 5 minutes on medium flame.
- Your dish is now ready to serve!
STEP IMAGES
- In a pressure cooker, combine mutton, fennel seeds, black cardamom, cloves, black pepper, salt, and ½ teaspoon turmeric. Cook for about 2 whistles. Soak dry chilies in warm water for 10 minutes, then make a paste. After cooking, let the mutton cool. In a kadhai, heat mustard oil, then add bay leaves, cinnamon, cumin seeds, and asafoetida. Add chopped onions and fry until golden brown, then sauté the half-cooked mutton pieces.
- After frying for 1 minute, add chili paste, ginger-garlic paste, coriander and turmeric powder, and salt. Roast for 1-2 minutes, then add curd and roast for another 2 minutes. Sprinkle in fennel and dry ginger powder, mix well. Add mutton stock and a tablespoon of butter, close the lid, and cook for 5 minutes on medium flame. Your dish is ready to serve!
- 🌲AUTHOR :- BHUMI'S KITCHEN
- 🍲CUISINE :- INDIAN (KASHMIRI)
- 🕒PREP-TIME :- 15 MINS
- 🕜COOK-TIME :- 15 MINS
- ⏰️TOTAL-TIME :- 30 MINS
- 🍽SERVING :- 1 BOWL/PERSON
