MUTTON ROGAN JOSH

Mughal cuisine consists of dishes developed in Medieval India by the people of the Mughal Empire. It represents the cooking styles used in North India [specially Uttar Pradhes and Delhi], Pakistan [particularly among Muhajir people] , and the Indian city of Hyderabad. The cuisine is strongly influenced by Central Asia cuisine, the region where the Turco-Mongol Mughal rules originally hailed from, and it has in turn strongly influenced the regional cuisines of modern India, Pakistan and Bangladesh.The taste of Mughal cuisine vary from extremely mild to spicy and are often associated with a distinctive aroma and the taste of ground whole spices. A Mughlai course dishes with a variety of accompaniments. Mughali cuisine also gave rise to the Awadhi cuisine of Lucknow…

 

         
                                             [This is Mughlai dinner spread at my place]

         Rogan Josh is one of the signature dishes from the magnificient state of Kashmir. Beginning with flavours of fennel, ginger and marked by the srinking red type, it is indeed a celebration of all senses. Also all the spices which are added in this curry is must because that what makes rogan josh, Rogan Josh . Rogan josh should be red in colour that’s why it is called as rogan josh because once you finish making this curry the rogan red oil should float on the top of the curry. In the authentic recipe they add a root of a herb called as rattan jot which gives the red colour to it.

Popular, it might be in Kashmir, but this had never been an everyday dish in our home. In fact, in my life the delights of Roagn Josh were observed only occasionally in restaurants. Rogan Josh has been adapted to be made in various ways around the country, but the traditional recipe comes in two kinds. One rendition is without the use of onion or garlic as I have done it today. This is the way it used to be cooked by Kashmiri Pandits and is probably the original version. This is very similar to the Kashmiri Dum Aloo. The other translation of Rogan Josh uses onion and garlic along with the same spices that we have today. The signature spices for this dish are Asafoetida/ Hing, Fennel Seeds Powder and Dried Ginger Powder. There are no tomatoes added to the traditional dish, not even enhance colour. But here I am making it for the very first time, so I made this with the tomatoes not for colour but to make the gravy thick. The meat used for the recipe should not be lean. The fat in the meat enriches the dish and also allows you to cook with less amount of oil. Here is my little try to give justice to the traditional Mutton Rogan Josh. Hope you all like this recipe of mine.

INGREDIENTS:

500g Mutton Pieces

2 tablespoon Cumin Powder

2 tablespoon Yogurt

1½ teaspoon Garam Masala

1¼ teaspoon Asafoetida

2 Tomatoes, blanched to pulp

2 Cinnamon (1” piece)

6-8 Cloves

4”-6” pieces Ratanjot

1 piece Mace

5-6 Black Peppercorn

1 Onion, finely chopped

4 Black  Cardamom

1 tablespoon Kashmiri Red Chilli Powder

2 teaspoon Fennel Seeds Powder

1 tablespoon Dry Ginger Powder

3 tablespoon  Oil

1 tablespoon Coriander Powder

Salt to taste

1 cup Yogurt, Whisked

Chopped Corianders

METHOD:

STEP 1 – Heat oil in a thick bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorn and black cardamom. Sauté till fragrant.

STEP 2 – Add chopped onions and fry for 8 to 10 minutes. Stirring regularly or until golden brown.

STEP 3 – Add the lamb pieces, and fry for 3-4 minutes.

Stirring continuously, until the lamb pieces are golden brown all over.

STEP 4 – Meanwhile, in a food processor, blend the garlic cloves and ginger, with 1 tablespoon water to a fine paste.

Add the garlic and ginger paste to the lamb mixture.

STEP 5 - Stir it and combine and then reduce the heat and continue to cook for 3-4 minutes, stirring frequently.

STEP 6 – Stir in the  coriander powder, cumin, red chilli powder, fennel seeds powder, garam masala, tomato pulp, yogurt and salt to taste.

Cover the pan with a lid and then reduce the heat to low, and simmer for 10-12 minutes or until the sauce has almost completely dried out.

STEP 6 – Add 2-3 tablespoon of boiling water to the sauce. Stir well and simmer for a further 7-8 minutes. Stirring continuously and adding splashes of water as necessary until the volume of liquid has reduced and the sauce has thickened.

STEP 7 – Add enough boiling water to almost cover the lamb and bring the mixture to a boil, then reduce the heat to a simmer and cook for 8 to 10 minutes or until the lamb is cooked through.

STEP 8 – Stir it well and add chopped fresh cilantro just before serving.

Serve hot Mutton Rogan Josh with chapatti, paratha, naan  or steamed rice and enjoy the restaurant food at home.

NOTE: Total time required for the recipe is near about 1 hour to 1 ½ hour depending upon the mutton quality and quantity.