Know How To Prepare The Winter Delicacy - Mutton Rogan Josh
It gets its distinctive deep red colour from dried flowers or roots of Rattan Jot and good amounts of dried, deseeded Kashmiri chillies.
New Delhi: Mutton Rogan Josh is a Kashmiri-style lamb curry flavoured with fennel seeds and dry ginger. It is spicy and is a burst of flavours in the mouth. This meal is so delicious that anyone who enjoys non-vegetarian cuisine would fall in love with it right away. It gets its distinctive deep red colour from dried flowers or roots of Rattan Jot and good amounts of dried, deseeded Kashmiri chillies. These chillies, which have a flavour similar to paprika, are much milder than the customary dry cayenne pepper used in Indian cooking.
Given below is the recipe shared with ABP Live by Arindam Mukherjee, who is really passionate about food. He loves to taste new dishes, explore different cuisines and try making them at home as well. You too can check out this recipe and try making the scrumptious Rogan Josh at your next family gathering.
Ingredients:
- Mutton pieces (medium-sized), preferably raan and chaap 1 Kg
- 5 Cloves
- 5 Green Cardamoms
- 2 Large Black Cardamoms
- 1 Stick Cinnamon (1 inch)
- 1 Piece Star Anise
- 1 Bay leaf
- 1 teaspoon Garam Masala powder
- 150-200 ml Mustard Oil
- 100 ml Ghee
- 4-5 sticks Ratanjot root
- 500 gms Curd + 100 gm for mutton marination
- 2 tsp Fennel powder
- 2 tsp Dried Ginger Powder
- 2 Tsp Jeera Powder
- Salt to taste
- 2-3 tsp Kashmiri Mirch powder
- 2 tsp Powdered Hing
Preparation:
- In a bowl, add the curd and mix it with fennel powder, dried ginger powder, jeera powder, Kashmiri Mirch powder, and hing. Stir and keep this aside. This is the curd masala.
- Marinate the mutton with 100 grams of curd, half a teaspoon of salt, and one teaspoon of Garam Masala powder and keep it on the countertop for 3-4 hours.
- In a pressure cooker pour 150-200 ml of mustard oil and add the whole Garam Masala (cloves, cardamom, black cardamom, cinnamon, star anise, and bay leaf) in it. Once the garam masala starts to splutter, add the marinated mutton pieces and cook till all the water from the curd dries up.
- Pour the Curd Masala and salt into the mutton and stir for 5-8 minutes. Once the masala settles on the mutton, close the lid of the pressure cooker and let it cook for 4-5 whistles on high flame. After that, lower the flame and let it cook for 1 whistle on a low flame.
- Finally, turn off the gas and let it cool.
- After the mutton is cooked, pour 100 ml ghee into a pan and add the Ratanjot to it. Let it heat till the ghee starts boiling. Continue until the ghee turns red. Sieve this red ghee into the mutton and stir the entire thing.
- Pour the dish into another bowl, garnish it nicely and your dish is ready to be served.
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