Rogan Josh is the dish that I first tasted at the party of Eid-ul-azha, arranged by my Islamic friend. It was very delicious that I asked for it second time too on my platter. It tastes really yummy and when eaten with pulao or breads like tandoori roti and nan, its taste doubles up.
After coming home from party, I told my experienced flavor of Rogan Josh to everyone. So my mom told me why don’t you try out this recipe? Then very next day I called up my friend and figured out the recipe.
And one day when I was wishing to have something in non veg. in my menu of meal, I cooked up that dish but it is said no that cooking is an art and dish gets its enamor and essence from its essentially required ingredients; so, dish was fine but it was not as much delicious as I tasted because the chillies that were required, was kashmiri chilly powder and I used proper red chilly powder that’s why proportions of chillies got mismanaged and flavor of fennel powder was also lacking. But when its recipe came into my convention of cooking and I cooked it with originally required ingredients and in required proportions, it became an easy task. These two ingredients (Kashmiri Red chilly powder and fennel powder) along with asafetida and dried ginger powder make the soul of dish.
This dish has its origin from Kashmir (North Indian state). It has got its name Rogan Josh literally means Red lamb. This dish has thick creamy red texture; its flavor is amazing that melts in mouth; the flavor of spices is indistinguishable. Red colored texture comes from Kashmiri Red chilly powder and roots of a herb grown in Kashmir called ‘Ratanjot’. If you don’t get Ratanjot(Alkanet Powder), Kashmiri red chilly powder will alone do the work. But it is essence to make Rogan Josh bright red.
In original Rogan josh onions and garlic is not used but onions and garlic being a fair variation, I use it in the recipe which enhances the flavor. Here I go with its recipe from an Indian Kitchen-
Time Taken-1/2 hour for Preparation and 45 min for cooking
Category- Main Course
Mutton- ½ kg washed and clean
Yogurt- 1 cup
Cashew nuts Paste-3/4 cup
Green Cardamom- 8
Ginger garlic paste-2 tbsp
Kashmiri Red chilly Powder– 2 tbsp
Coriander Powder-1 tbsp
Turmeric Powder-1/2 tsp
Garam Masala Powder-1 tsp
Fennel Powder- 2 tsp
Alkanet Powder (Ratanjot)-1tsp
Dried Ginger Powder (sonth)- 1 tbsp
Refined Oil/Mustard Oil/Olive oil- 2tbsp
Steps to follow-
- First of all wash and clean mutton pieces. Marinate these pieces with small amount of salt and Yogurt. Mix yogurt and salt well on mutton pieces and keep aside for half an hour.
- Heat oil in a heavy bottomed deep pan; add onions, bay leaves, asafetida, mace and a little crushed whole spices until onions turn golden brown and whole spices start to crackle.
- Add ginger garlic paste and cashew nuts paste and sauté more for 2-3 minutes.
- Now mix powdered spices keeping ½ tbsp of Kashmiri red chilly powder aside for later. Sauté them and make sure mixture doesn’t stick to bottom of pan so sprinkle some water if required.
- Add the marinade with mutton pieces and mix the sautéed mixture well with mutton. Cook mutton with occasional stirring until spices mixture coats the mutton, mutton softens and gets cooked.
- Now add water stock, as needed (mostly more water is needed to cook mutton pieces well); salt in required amount as we have already added the salt in marination; and left Kashmiri chilly powder to give red texture.
- Cook under lid covered for 15-20 minutes on high flame until gravy thickens & mutton pieces become softly cooked and if you are cooking in pressure cooker cook it for 5 whistles until mutton pieces are done.
- Serve hot garnished with chopped coriander or parsley or rings of onion.
I am sure you will relish its taste and it will delight up the faces of your family members. Cook it in your meal and tell me what you liked about recipe?
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