Wednesday, March 13, 2013

Mutton Rogan Josh



Mutton Rogan Josh

Mutton Rogan Josh is a dish that I always wished to try, at least the restaurant version. The traditional Kashmiri rogan josh is a very unique and different preparation,the most remarkable is the rich red color for the gravy, which is attained by adding a natural coloring agent called Ratan jog. This dish is so popular  in Northern India and is said to have been influenced by the Mugalai and Persian Cuisine.
I searched around a more traditional recipe and it was all confusing. Some are against adding onions and yogurt . Here I tried a more restaurant version with gravy (traditional version is a semi dry curry) and loved the blend of flavors. It is a spicy braised lamb/mutton dish with exotic spices and a rich smooth gravy. It goes well with basmathi rice or roti.

Recipe source: Sanjeev Kapoor Kazhana.

Ingredients

Mutton/Lamb- 1 kg
Onions thinly sliced- 4 medium
Mustard oil- 3tsp
Cinnamon- 2 stick
Fennel seeds- 1/3 tsp
Cloves- 5-6
Black cardomon-2
Green cardamon-4
Bay leaves-2
Asafoetida- 1/3 tsp
Ginger garlic paste- 2 tbs
Kashmiri chilli powder- 2 tsp
(according to your spice tolerance)
Fennel powder- 11/2 tsp
Ginger powder- 1tsp
Garam masala- 1/3 tsp
Cumin powder- 1/2 tsp
Saffron- a pinch
Yogurt 1/2 cup


Heat mustard oil in a pan. Add whole cinnamon,black cardamon,green cardamon,black cardamon,clove,fennel seeds,bay leaf and gently roast in low flame. Add asafoetida and immediately the sliced onion and fry till golden brown.
Next add ginger garlic paste and saute till raw flavor disappears. Add chilly powder and stir in low flame. Add the meat,increase the heat and braise the meat till it slightly gets brown in the outside  .This will take around three minutes.. Add yogurt and continue to stir till all the yogurt gets coated over the meat and you see oil separating.Add salt and 1 cup of water and cover and cook for about twenty minutes till the meat is almost done.
Add fennel powder,garam masala,saffron dissolved in warm water or milk, and ginger powder. Simmer and allow the gravy to thicken. At this point you can strain the gravy to get the smooth silky restaurant style. (I took off the mutton pieces and blended in a mixture,returned to the pot with the mutton and then simmered. I think straining would have given better results). Serve with roti or rice.

Try this
Hope you will all enjoy!

28 comments:

  1. wow looks so tempting chechi, i have always wanted to try this recipe... looks superb

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  2. Wow that looks so delicious, luvly clicks.

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  3. Adipoli curry suja, sure restaurant favorite.

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  4. Wow....so tempting......looks gorgeous.... :-)

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  5. You have done a great job, the dish looks very very good

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  6. wooo so tempting :)

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  7. Yummyilicious and fingerlicking gravy, love to enjoy with a bowl of rice.

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  8. Rich and delicious gravy, makes me drool..

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  9. However varied you try,this looks absolutely a winner..My mouth waters here Suja..Rich in all the ways..and neat perfect presentation !

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  10. My all time favourite curry

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  11. Delicious and tempting recipe dear...

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  12. Delicious mutton curry!! Its finger licking good!
    http://www.rita-bose-cooking.com/

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  13. Dish looks better than restaurant one...great recipe..

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  14. Oh boy, there is no way, am gonna get away from this dish..you are making me hungry:)

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  15. nice capture dear.. beautiful..

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  16. Plz pass this bowl to me.. What a delicious gravy and the mutton looks juicy...

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  17. Wow !what a lovely colour.. perfectly made Rogan Josh..

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  18. such a tempting gravy with crystal clear clicks...

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  19. Such a delicacy, beautifully done and photographed Suja.

    Puja

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  20. looks delicious and nice clicks Suja

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  21. Super yummy, tempting and mouth watering dish.

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  22. Wow...what an irresistible mutton dish, so flavorful and lipsmacking good Suja. Can't resist myself from it now....

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