MUTTON ROGAN JOSH

MUTTON ROGAN JOSH

 

 BY-VISHWAJIT JADHAV

When we are talking Indian cuisine then we have to talk about their regional cuisines let's discuss Kashmiri cuisine because our delicious Rogan Josh from Kashmir and no doubt it's Indian.

In Sanskrit KA means water and SHMIRA means to desiccate In Kashmir the traditional cooking which means Wazwan The Kashmiri cuisine is derived in two major Communities Kashmiri Pandits Kashmiri Muslims

Kashmiri Pandits are Non-vegetarian but they don't use garlic and onions in their traditional dishes. Rice and Kashmiri cuisine both are really important for each other because rice is the staple food of Kashmir WAZ means cook and WAN mean to shop or place.

INGREDIENTS

·       250gm mutton/meat

·       4-5 Onions (finely sliced)

·       2 tsp. ginger garlic paste

·       2 tbsp. Kashmiri red chili powder

·       1½ tsp. fennel powder

·       ½  tsp. dry ginger powder

·       ½  cup yogurt

·       300 ml of water

·       pinch of saffron (optional)

·       salt

·       coriander leaves

·       2tbsp Ghee + 2 tbsp. oil

GARAM MASALA

·       1" Cinnamon stick

·       3 cloves

·       3-4 green cardamom

·       1 Tsp. Cumin Seeds

·       1-2 Black Cardamoms

·       1 Bay leaf

METHOD

·       Powder the whole spices/ Garam masala (Cinnamon, cloves, green cardamom & Cumin Seeds) together excluding the black cardamom and bay leaf & set aside.

·       In another small bowl, add the Kashmiri Chili powder, fennel seed powder, and ginger powder with 1/4 cup of water and mix.

·       In a heavy bottom pot, heat the ghee & oil on medium-high then add the black cardamom & bay leaf to the oil.

·       Then add the sliced Onions and fry them on medium-low heat until they start caramelizing and turning golden brown. (This takes a good 8-10 minutes so be patient, but don't turn up the heat)

·       Add the ginger-garlic paste and fry for a minute or two.

·       Then add in the mutton (goat meat) and turn up the heat browning the meat well.

·       Once the meat is browned on all sides, add the Kashmiri chili spices we mixed with water and fry it for 2-3 mins.

·       Stir in the whisked yogurt, a pinch of saffron (optional), and salt to taste. Cover and let the curry simmer on medium for 15 mins until the oil starts separating from the curry.

·       Once you see the oil starts separating, add half of the powdered Garam masala (whole spices) and add a cup of water to loosen the curry.

·       cover the pot and allow the curry to simmer for 30mins-40 mins until the meat gets tender.

·       Garnish with chopped coriander and serve with fragrant basmati rice or Naan.

Let's prepare this amazing delicacy at your home and create sharp and bold memories like mutton Rogan josh

 

                                                                                                    THANK YOU