Rogan Josh is an aromatic lamb recipe from the Kashmiri cuisine which is a one of the must haves in the Kashmiri multi-course meal (the “Wazwan”). It has a delicious flavor brought about by the blend of spices used in it. It is believed that the roots of this dish originated in Persia and it was originally brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine.
My husband and I have always loved Rogan Josh and were very happy when I got this authentic Kashmiri recipe. It turned out awesome and had the perfect blend of all the different spices – dry ginger powder, fennel powder, cinnamon, cardamom, cumin, cloves etc. When I started reading more about Rogan Josh to get this post ready, I found out that there are two versions of Rogan Josh: one with onion and garlic and the other one without it. This recipe of Rogan Josh is provided by a friend of mine who is a Kashmiri Pandit himself and it is without onion and garlic.
This recipe is a part of my new recipe series which I call ‘Flavors of India’ wherein I have requested people I know from various regions of India to share authentic recipes from their cuisine. The credit for this recipe of Rogan Josh goes to Rahul Bagati. Thank you for this recipe. It is already a hit in our house and will be a part of our menu quite often now.
Here is the step by step recipe for Mutton Rogan Josh with pictures:
Serves: 2-4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients:
Mutton: ½ kg or 1lb (lamb or goat, preferably rib or leg meat)
Red Chili Powder: 1 tsp
Ginger powder: 1/2 tsp
Fennel powder: 1/2 tsp
Cloves/laung : 3
Jeera/cumin seed: 2 tsp
cinnamon /dalchini powder: 1/2 tsp
Hing/aesofoetida: A pinch
Yogurt: 2 tbsp
Black elaichi/cardamom : 2 big
Green elaichi/cardamom: 2 small
Oil : 3 tbsp
Salt: to taste.
Method of Preparation:
- Wash meat and keep in colander till the water drains.
- Heat oil in a pressure cooker. Add hing to oil. Add meat and stir-fry well.
- Add cloves, cinnamon powder, powdered black cardamom and 1 tsp cumin seeds. Stir-fry till color of meat turns light brown.
- Add red chili powder, and yogurt. Fry again till no white color of yogurt is visible.
- Add ginger powder, fennel powder , salt and ½ cup of water. Pressure cook for 5 minutes or 3 whistles. Turn off stove and open cooker when pressure has dropped.
- Check for the desired tenderness. If you see excess water, boil till desired consistency is reached.
- Grind 1 tsp cumin seeds and green small cardamom and sprinkle on meat and cover. This will give exotic aroma to meat.
If you are looking for other such recipes from the Kashmiri cuisine, you can check them here Kashmiri Cuisine.
For other mutton recipes, you can click here: Mutton Recipes.
Rogan Josh
- Mutton: ½ kg or 1lb (lamb or goat, preferably rib or leg meat)
- Red Chili Powder: 1 tsp
- Ginger powder: ½ tsp
- Fennel powder: ½ tsp
- Cloves/laung : 3
- Jeera/cumin seed: 2 tsp
- cinnamon /dalchini powder: ½ tsp
- Hing/aesofoetida: A pinch
- Yogurt: 2 tbsp
- Black elaichi/cardamom : 2 big
- Green elaichi/cardamom: 2 small
- Oil : 3 tbsp
- Salt: to taste.
- Wash meat and keep in colander till the water drains.
- Heat oil in a pressure cooker. Add hing to oil. Add meat and stir-fry well.
- Add cloves, cinnamon powder, powdered black cardamom and 1 tsp cumin seeds. Stir-fry till color of meat turns light brown.
- Add red chili powder, and yogurt. Fry again till no white color of yogurt is visible.
- Add ginger powder, fennel powder , salt and ½ cup of water. Pressure cook for 5 minutes or 3 whistles. Turn off stove and open cooker when pressure has dropped.
- Check for the desired tenderness. If you see excess water, boil till desired consistency is reached.
- Grind 1 tsp cumin seeds and green small cardamom and sprinkle on meat and cover. This will give exotic aroma to meat.
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