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Sunday, July 24, 2011

Mutton Rogan Josh





















Cooking Time Required: 40-45 mins
Cost of preparation: 200-250 rupees

Ingredients: Mutton ( cut into small pieces, 500 gm ), onion ( 1 no., large ),
ginger-garlic paste ( 2 tsp), Dried Ginger/Soonth powder - 1 tsp, cumin powder - 1 tsp, coriander Powder - 2 tsp, Kashmiri Degi Mirch - 1 tsp, turmeric ( 1/2 tsp), asafoetida ( 2/3 tsp), fennel powder ( 1 tsp ), green cardamom - 2 pods, cinnamon - 1-inch stick, cloves- 2 nos, bay leaf - 1 no, peppercorns ( 8-9 nos), mace ( few strands ), whole red chillis ( 2 nos), yogurt ( 1/2 cup ), mustard oil ( 6-7 tsp ), salt.

Preparation: Wash and clean the mutton pieces. Drain all excess water. Add 1 tsp of
mustard oil and mix well. Keep aside for 10 mins.

Add the yogurt, salt and turmeric. Mix throughly and keep aside for 3-4 hours.
















Cooking: Heat 1-2 oil in a pan. Chop the onion into small pieces and add to the pan.
Fry till to nice brown shade. Grind into a smooth paste.

Heat the remaining oil in a wok ( one with a heavy lid ). Add the asafoetida along with dry whole spices. Fry till they give off a nice fragrance.

Add the onion paste and fry for 2-3 mins. Add the ginger garlic paste and fry till raw smell goes off.

Add all the powdered spices to the marinated mutton and mix well. Transfer the mutton pieces to the wok along with any remaining liquid and salt to taste.

Fry for 10-15 mins. Add 1 1/2 cups of water and cover with lid and allow to cook till the mutton is very soft and ready to fall off the bones.

Serve with white (Basmati) rice and a simple cucumber-tomato salad.

















Note: I have not used Ratanjot which gives the distinct red color to the original Kashmiri dish which is not freely available nowadays. Neither have i used red food coloring.

The gravy is a little thin and not very hot in the Original recipe and i have followed suit. One can add more chillis according to ones' preference.


15 comments:

  1. Dear AOF
    I like this recipe and the variation in Rogan Josh from the traditional one. I shall try this one..generally I only cook the old traditional Kashmiri Rogan Josh, which doesn't have onion and so many spices. But your version is really yummy ..
    Have a nice day

    ReplyDelete
  2. Thank you Ushnish!!!

    The net is flooded with so many versions that i am confused about the original recipe!!! Got one of the cooks of a place i regularly visit to spill the secrets of his recipe as my hubby likes it a lot!!!

    Will chk your blog when i cook rogan josh next time for the original recipe!!

    ReplyDelete
  3. Looks so spicy and delicious... Thanks for ur suggestion @ my blog... will put up the changes soon..

    ReplyDelete
  4. soo tempting and yummy...i too hav a post n rogan josh...hav a look...tc..enjoy..:)

    ReplyDelete
  5. I've been wanting to mak ethos dish for years now..but couldn't get hold of making it..Ur's look fab and am drooling nowwwww

    ReplyDelete
  6. Mouthwatering curry dear...

    ReplyDelete
  7. Perfect looking rogan josh. Great preparation.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  8. Dear AOF
    I am gearing up for trying this recipe today :-)

    ReplyDelete
  9. Dear AOF
    You are right at my blog. The name Rogan josh has also become generic but the main ingredients ( spicing of dry ginger, hing, curd, fennel, whole garam masala and mustard oil remain). The Kashmiri Pundit recipe doesn't have onion, garlic. The use of these started as the recipe traveled away from Kashmir valley to rest of India. Tomato is never used generally as lot of curd is present. Anyway how does the history matter as long as the taste is great !!
    Have a nice week

    ReplyDelete
  10. Hi,
    Very delicious and yummy rogan josh! I think next weekend I have to try this!

    ReplyDelete
  11. delicious presentation in the banana leaf looks wonderful

    ReplyDelete
  12. Wow!!! I love this a lot. Yummy and delicious gravy.

    ReplyDelete
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