Mutton Rogan Josh

Mutton Rogan Josh

The traditional Kashmiri rogan josh is a very unique and different preparation,the most remarkable is the rich red color for the gravy, which is attained by adding a natural coloring agent called Ratan jog. This dish is so popular  in Northern India and is said to have been influenced by the Mugalai and Persian Cuisine. It is a spicy braised lamb/mutton dish with exotic spices and a rich smooth gravy. It goes well with steaming hot boiled rice or Naan.

Ingredients:::

Ingredients

• Mutton,cut into 1½ inch pieces - 800 grams 
• Asafoetida - 1/4 teaspoons  
• Cinnamon  - 2 one-inch sticks  
• Cloves  - 6-8 
• Yogurt,whisked  - 1 cup
• Ratanjot - 4-6 inch piece 
• Black peppercorns -   5-6 
• Black cardamoms  -  4 
• Kashmiri red chilli powder -  1 tablespoon 
• Fennel seed (saunf) powder -  2 teaspoons 
• Dry ginger powder (soonth)  - 1 tablespoon 
• Coriander powder  -   1 tablespoon 
• Salt  -  to taste 
• Oil   -  4 tablespoons 
  

Method:::

1. Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant.
2. Add mutton pieces and cook on medium heat, stirring constantly till mutton pieces turn a nice reddish brown colour. This may take12-15 minutes.
3. Sprinkle a little water and continue cooking for 12-15 minutes more on low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. 
4. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.
5. Add yogurt and two cups of water. Cook, covered, till mutton is tender, stirring occasionally. 
6. Serve hot.