Mutton Rogan Josh Recipe Whiskaffair

on Oct 17, 2023, Updated Dec 07, 2023 Here are some more mutton curries that you may like: Saag Gosht, Bhuna Gosht, Kosha Mangsho, Mutton Rara, and Railway Mutton Curry. After getting great feedback on my chicken rogan josh recipe, I modified it for goat mutton. This is not the onion-tomato-based curry you get in restaurants in the name of Rogan Josh. It’s a traditional curry made in Kashmiri homes for ages. Try it, and let me know your feedback in the comments.

About Mutton Rogan Josh

Mutton Rogan Josh is a fiery red spicy Kashmiri-style mutton curry. It has a thin red-colored gravy and a thick layer of fat (rogan) floating on top. It is a curry of Persian origin brought to Kashmiri by the Mughals. The characteristic red color of rogan josh comes from using a liberal amount of Kashmiri red chili powder and a unique Kashmiri spice called ratan jot. This curry can be made without onions and garlic like the Kashmiri Pandits do or with onions and garlic in the Kashmiri Muslim style. Most often, the rogan josh curry you get in restaurants worldwide is not even remotely close to the authentic recipe. They make a regular onion-tomato-based mutton curry and call it Rogan Josh. So don’t be fooled by that taste. Learn to make this curry authentically using my easy recipe. It tastes delicious, too. Kashmiri rogan josh tastes best with steamed Basmati rice. You can also serve it with Indian bread, such as Plain Naan, Tandoori Roti, Phulka, or Lachha Paratha. Check out my Chicken Rogan Josh and Lamb Rogan Josh recipes, too. Try to get the pieces from the legs or shoulder of the goat, as they have the best meat. Whole Spices – You will need Indian whole spices like black cardamoms (badi elaichi), cloves (laung), green cardamoms (hari elaichi), black peppercorns (kali mirch), bay leaves (tej patta), dry Kashmiri red chilies, and mace (javitri). Spice Powder – This goat rogan josh curry is flavored with spice powders, such as Kashmiri red chili powder, fennel powder (saunf powder), dry ginger powder (sonth), coriander powder, cumin powder, and garam masala powder. Yogurt – Plain yogurt (dahi, curd) makes the base of this Kashmiri mutton curry. Oil – Traditionally, mutton rogan josh curry is made in mustard oil or ghee. However, you can use any cooking oil if mustard oil or ghee is unavailable. Others – You will also need milk, saffron strands, cumin seeds, asafetida (hing), and salt. Tempering (Optional) – A tempering of ratanjot in ghee is added to the curry. It gives the curry a fiery red color, but it is totally optional. Lightly crush the following whole spices in a mortar and pestle.

3-4 black cardamoms 4-5 cloves 3-4 green cardamoms 8-10 black peppercorns 1 mace

3 tablespoon Kashmiri red chili powder 3 teaspoon fennel powder ¼ teaspoon asafetida 1 tablespoon dry ginger powder 1 tablespoon coriander powder 1 teaspoon cumin powder 1 teaspoon garam masala powder 2 teaspoon salt

Add 5 tablespoon mustard oil or ghee to the pot. Once the oil is hot, add the following ingredients and let them crackle for 4-5 seconds.

crushed whole spices 2 bay leaves 4-5 Kashmiri dry red chilies 1 teaspoon cumin seeds

Add 2 pounds (1 kg) of bone-in goat mutton (cut into 1 and ½ inch pieces) and cook for 5-6 minutes. Add 1 cup of hot water and mix well. Press PRESSURE COOK and set the timer to 20 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Open the lid. Close the lid and pressure cook for 1 whistle on low heat. Reduce the heat and cook for 20 minutes. Remove the cooker from heat and let the pressure release naturally. Add a 1-inch piece of ratan jot and cook for a minute. Strain the ghee and add it to the curry. Serve hot with steamed rice or Naan. If Ratanjot is not available, you can skip using it. It doesn’t change the dish’s taste dramatically, so it could be optional to use it.