Mutton Rogan Josh is a signature dish of Kashmiri Cuisine...here meat is cooked with spices and yogurt The use of Kashmiri red chillies gives a nice red colour to the curry.It derived the name from Persian words,Rogan means "oil"and Josh means "intense heat"..so Mutton Rogan Josh means mutton cooked in oil at intense heat.
Mutton -500 grams (cut into medium pieces)
Oil-1/4 cup(Preferably mustard oil )
Dry Ginger Powder(Saunth) - 1tsp
Asafoetida or Hing-1 pinch
Cinnamon or Dalchini -1 one-inch
Cloves or Laung -4
Green Cardamom or Choti Elachi-2
Black Cardamoms or Bodi Elaichi -2
Kashmiri red chilli powder-2tsp
Fennel seed (saunf) powder-2 teaspoons
Coriander powder-1 tablespoon
Ghee or Clarified Butter -1tsp
Garam Masala Powder - 1tsp
Salt to taste
Yogurt -1/2cup ( Whisked )
Water -1 1/2 cup
Marinate mutton pieces with 2 tbsp yougurt, salt for 2 hours.
Heat oil in a thick-bottomed pan. Add asafoetida, bay leaf,cinnamon, green cardamom cloves, black peppercorns and black cardamoms. Sauté till fragrant.
Add marinated mutton pieces and fry on medium heat till mutton pieces turn a nice reddish brown colour. Stir it to time that it does not stick to the pan.
Sprinkle a little water and continue cooking for on low heat. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.
Add remaining yogurt and 11/2 cups of water..mix and stir...Cover it with a lid and allow it to cook till tender, on low flame.
Open the lid..put garam masala, ghee and boil for 2 minutes.
Switch off the heat. ..Transfer to a serving bowl. ..garnish with mint leaves. .
Serve hot wih rice, naan pulao anything else what you want.
Traditional Kashmiri Rogan Josh has thin gravy and a thick layer of oil on top.