MUTTON ROGAN JOSH

Declared by Vir Sanghvi as the ‘Greatest Indian Curry’ – Mutton Rogan Josh is a curry and a lot more – it is the centerpiece of a Kashmiri feasting table, it is an amalgamation of Persian and ancient Indian cooking techniques and it is a celebration of simple but very robust flavours. The choicest cuts of meat from the shoulder and thigh are first sautéed with the quintessential Kashmiri Pandit spice mix of cardamom, cumin, ginger powder, heeng, fennel and red chillies in a generous amount of ghee. Water is then added and meat slow cooked. The final step is stirring in a ladle full of yoghurt which rounds off the flavours and deepens the colour of the gravy. Best enjoyed with steamed rice.

Recipe

• Pour Oil in the pressure cooker: 2 big spoons
• Sauté Asafoetida (Heeng) & cumin (Zeera) in Oil: ½ teaspoon each
• Add Clove (Laung) : 1
• Grind 1 black cardamom (Badi Elaichi) and 1 small cardamom (Elaichi)
• Fry the cardamom spice mix in the oil
• Stir till the spices release their oil
• Add the meat into the pressure cooker
• Shallow fry the meat & the spices for 10 minutes
• Add Kashmiri Red Chilli Powder (Laal Mirch): 1 ½ table spoon
• Mix everything together 
• Add sugar to enrich the color : 1 teaspoon
• Stir well
• Add salt (Namak): 1 ½ tea spoon
• Pour the Curd (Dahi) in the pressure cooker : 3 table spoons
• Stir continuously for 5-7 minutes or until the mixture releases its oil
• Sprinkle ginger powder(Adrakh): ½ tea spoon
• Add Fennel powder (Saunf): 1 ½ tea spoon
• Pour  water in the cooker : 1½ glass
• Add garam masala : ½ tea spoon
• Mix everything together & put the lid on
• Cook for 3/4 whistles 
• Put the flame on sim & cook for another 5-7 minutes 
• Let the pressure release from the cooker
• Garnish the dish with garam masala & elaichi powder : ½ tea spoon  each
• ​Serve with steamed rice

Ingredients

• utton : ½ kg 
• Oil
• Water
• Kashmiri Red Chilli Powder (Laal Mirch): 
• Asafoetida (Heeng) 
• Cumin (Zeera) 
• Clove (Laung) 
• Black cardamom (Badi Elaichi) 
• Small cardamom (Elaichi) 
• Garam masala
• Sugar
• Salt (Namak)
• Curd (Dahi)
• Ginger powder (Adrakh)
• Fennel powder (Saunf)
• Cardamom powder (Elaichi powder)​

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