Traditional Indian Rogan Josh Recipe
Rogan Josh has the merit of being a dish for royal families. It was originated from Mughal families who treated this dish as a specialty and gave much attention to its preparation.
Ingredients
| Cooking oil | 4 Tablespoon | |
| Cinnamon sticks | 2 | |
| Cloves | 6 | |
| • 4 black cardamoms | ||
| Bay leaves | 2 | |
| Finely sliced | 1 Kilogram | |
| Ginger paste | 1 Tablespoon | |
| • 1 kg mutton, chopped into 1 inch pieces | ||
| Salt | 1 To taste | |
| • Half a jug of drinking water | ||
| Chilli powder | 2 Tablespoon | |
| Fennel powder | 1/2 Teaspoon | |
| Ginger powder | 1/2 Teaspoon | |
| Yoghurt | 1/2 Cup (16 tbs) | |
| • Cooking pot | ||
| • Wooden spatula | ||
Directions
Heat the oil in the cooking pot for about 5 minutes. Break and add cinnamon sticks, cloves, black cardamoms, bay leaves and sliced onions. Stir continuously and wait till the onions are fried golden brown but not burnt.
Quickly add ginger garlic paste once the onions have turned golden brown. Mix the paste with the frying onions and then add chopped mutton pieces. Braise the mutton for about 2 to 3 minutes, until it is evenly coloured. Add some water to help make some gravy while it is being braised.
After 3 minutes and adding water, add some salt for good taste. Stir gently for a while and then cover the cooking pot with its lid. Let it cook until the mutton has turned soft, which means 20 to 25 minutes on moderate heat. After this, the mutton and the gravy should turn light brown and mutton is soft to touch.
Add some chilli powder, dried ginger powder and fennel powder to the cooking pot while the mutton is cooking. After a minute, add yoghurt to help it cook better. The dish is ready to serve whenever you feel the gravy is thick enough to your liking.
Tips:
Original Kashmiri cook the meat with mustard oil. First add fennel powder, asafoetida, and then the mutton. Top it with garlic paste and cook it till it is dry.
Instead of using water while braising the mutton, you can use stalk of chicken bones to make it juicier.
While adding chilli powder, you can first mix it with water so that it can help spread nicely in the cooking pot and give a reddish colour.
You can use Kashmiri chilli powder for a more authentic use.
You can cook the mutton 10 minutes further to make the gravy thick and shiny.
Quickly add ginger garlic paste once the onions have turned golden brown. Mix the paste with the frying onions and then add chopped mutton pieces. Braise the mutton for about 2 to 3 minutes, until it is evenly coloured. Add some water to help make some gravy while it is being braised.
After 3 minutes and adding water, add some salt for good taste. Stir gently for a while and then cover the cooking pot with its lid. Let it cook until the mutton has turned soft, which means 20 to 25 minutes on moderate heat. After this, the mutton and the gravy should turn light brown and mutton is soft to touch.
Add some chilli powder, dried ginger powder and fennel powder to the cooking pot while the mutton is cooking. After a minute, add yoghurt to help it cook better. The dish is ready to serve whenever you feel the gravy is thick enough to your liking.
Tips:
Original Kashmiri cook the meat with mustard oil. First add fennel powder, asafoetida, and then the mutton. Top it with garlic paste and cook it till it is dry.
Instead of using water while braising the mutton, you can use stalk of chicken bones to make it juicier.
While adding chilli powder, you can first mix it with water so that it can help spread nicely in the cooking pot and give a reddish colour.
You can use Kashmiri chilli powder for a more authentic use.
You can cook the mutton 10 minutes further to make the gravy thick and shiny.
Chef
