Mutton Roghan Josh - A medium spicy kashmiri dish

Mutton Roghan Josh is an Authentic Kashmiri Recipe.  It is one of the most popular and classic recipe and hence is found in most of the restaurant’s menu . The word Roghan Josh means red curry and the redness in the dish is contributed by Kashmiri Chili which are not spicy at all.
The dish is a medium spicy dish and gets that typical kashmiri flavour through the addition of hing or aesofotideia, dry ginger powder and fennel powder. Most classic dishes have an original recipe of its own and many people down the line tweak it to make it acceptable to their family’s palate. Also most cook have their set of favorite spice mix and cooking style. Hence, the same dish gets a  lot of variations as it passes from kitchen to kitchen. The recipe below is one such adaptation. While I have kept most of the ingredients same to match the authentic roghan josh, I have added tomato puree as it gives a more rich and tangy flavor the dish.

What You Need:

500 grams mutton cubes
100 grams curd
Salt to taste
½ tsp turmeric powder
2 tbsp mustard oil
2 onions finely chopped
2 tomatoes finely chopped or pureed
2 tsp ginger powder
2 tsp fennel powder
2 tsp coriander powder
Whole spices like 2 bay leaf, 3 cloves, 3 to 4 whole black pepper and 1 cinamon stick
Salt to taste
1 tbsp sugar
4 to 5 kashmiri red chilies boiled in 1 cup of water and ground to a fine paste.
1 tsp hing

Steps To Make:

Marinate mutton with curd, salt and turmeric powder. Cooking mutton is a skill and challenge. Hence, marnating mutton with curd for 2 to 3 hours helps mutton to cook faster.
Now lets cook mutton. You can cook in a skillet or in pressure cooker. Pressure fastens the cooking procedure.
Heat mustard oil in pressure cooker till it reaches smoking point.
Add sugar and all the whole spices. Add hing
Add onions and cook till it turns brown.
Next add the chopped tomatoes or tomato puree and cook for 7 to 8 minutes.
Add all the powdered spices like fennel powder, coriander powder and dry ginger powder.
Next add the pureed red chilies.
Mix and add the marinated mutton at this time. Mix well. Add 2 cups of water. Check seasoning.
Close the lid and cook for 25 to 30 minutes.
Switch off the flame and let pressure drop completely befor you open the lid to check if mutton is cooked or not.
Traditionally Roghan Josh requires lot of oil in cooking. However, since we have cooked in pressure cooker, we can manage in less oil.
The best way to enjoy is with some Naan or Roti. However, steamed rice or pulao also goes very well.

1 comment:

  1. Mouthwatering here, such an irresistible dish.