Rogan Josh Recipe / Mutton Rogan Josh Recipe / Kashmiri Lamb Rogan Josh Recipe

I have heard about rogan josh before and tasted it in one of the restaurant i visited, but never thought of cooking it at home. Whenever i order it in restaurant here, then serve it just like normal curry, it is made using a onion tomato base. But i have heard that rogan josh needs no onion, garlic, tomato. It is made with plain yogurt and spice powders. One day a viewer requested it and i decided to give it a try.

I wanted to make it the authentic way and use only yogurt and spice powders. Luckily i had all the spices on hands specially black cardamom which i bought months back when i visited nuts and spices in chennai... It is a must spice because it gives the aroma and flavour to the dish. 

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 thats why it is called as rogan josh because once you finish making this curry the rogan the red oil should float on 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.

Since i dont have that and it is difficult to find that for us. I suggest you to buy kashmiri red chilli powder and add it in this curry which gives the red colour naturally. Some people will add a touch of saffron in this too. But i didn't add. I kept it plain and simple. This curry taste best when served with hot steamed rice, naan or paratha..

Preparation Time : 10 mins
Cooking Time : 2 Hour & 30 Mins 
Serves : 5

Ingredients:

Mutton / Lamb - 500 gram / 1/2 kg
Lemon Juice - 2 tsp
Salt to taste
Garam Masala Powder - 2 tsp

For Tempering:
Ghee / Clarified Butter- 5 tblspn
Bay Leaf - 2
Cinnamon / Pattai - 3 cm stick
Black Cardamom - 2 pods crushed
Green Cardamom - 4 pods crushed
Asafoetida / Hing / Kaya posi - 1/2 tsp

For Paste:
Curd / Plain Yogurt - 1 cup
Kashmiri Chilli Powder - 3 tblspn
Green Cardamom Powder - 1 tsp (powder 4 pods)
Black Cardamom Powder - 1/2 tsp (powder 2 pods)
Fennel Seed Powder / Saunf / Sombu - 1 tblspn
Dry Ginger Powder / Chukku Podi - 1 tblspn
Black Pepper Powder - 1 tsp

Method:

Take mutton in a bowl. Add salt and lemon juice. Mix well, leave it to marinate overnight or 2 hours or you can cook it straight away like i did.

Take curd in a bowl and whisk till it is smooth. Add in all the ingredients given for paste.Mix well and set aside.

Now heat ghee in a pot. Add in all the tempering ingredients and saute for a min.

Add in mutton few at a time and brown the meat. This will take around 2 to 3 mins per batch. As the mutton browns remove it to a plate and continue with the next batch. When you are browning the last batch, add all the browned mutton in and let it all heat through.

Now add in the curd mix and mix well. Let this cook and brown for 10 mins.

Add in water and mix well. Add more salt if needed. Now bring everything to a boil, cover the pot and simmer for 2 hours.

Once it is cooked and the meat falls off the bone, turn off the heat and serve with rice or roti.

Pressure Cooker Method:

Instead of cooking You can add the whole thing in a pot for 2 hours. You can transfer the whole thing to a pressure cooker. Cook for 5 whistle, simmer the pot and cook for 15 mins. Turn off the heat and let the steam go all by itself. Open the cooker and mix well and serve.

Pictorial:

Take all your ingredients

First make the curd mix, take thick curd in a bowl

Add in kasmiri chilli powder

add in green cardamom powder

add in black cardamom powder

now add in clove powder / krambu podi

Now goes dry ginger powder

and some fennel seed powder..this give the real aroma

add in pepper powder

mix well and set aside...look at the colour, this is
why you should use kashmiri chilli powder

now take your mutton pieces

add in some lemon juice

season with some salt

mix well and leave it to marinate for 2 hours or
you can cook it straight away, like i did

This whole curry is going to be cooked in pure ghee

add a good amount of ghee in a pot

now add in cinnamon stick and bay leaf

now add in crushed black cardamom and green cardamom

now comes the main ingredient...it is asafoetida / hing

add a healthy amount of hing in

saute this whole thing for a min

now we are going to brown the meat..i did it in batches

it took me 2 to 3 mins for each batch..

after browning each batch i took them out on a plate

When the last batch is browned

add the other browned meat in

toss well so everything is heated through

now add in the curd mix

mix well with the meat

let them cook and brown for around 10 mins

sprinkle in some garam masala powder

some water

mix well..i added some salt as well

cover and simmer on a very low heat for 2 hours
or you can transfer the whole thing to a pressure cooker and
cook as mentioned in the written recipe.

by which time the curry would be thick and
meat will be cooked and falling off the bone

serve with paratha or white rice

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