Mutton Rogan Josh is a favourite with avid meat eaters. Now, this recipe is different from the authentic Kashmiri Rogan Josh which doesn’t use any onions, ginger or garlic. Even in Kashmir, Rogan Josh is prepared differently by Kashmiri Pandits and Kashmiri Muslims. Here, I have replicated the recipe used by many renowned chefs in India. My recipe uses onions, ginger and garlic, like they do in most of the restaurants. But, I had always thought that since Rogan Josh sounded so fancy, the process of cooking it must be tedious or difficult. Believe me, it is neither! So read on to see how the most delicious Mutton Rogan Josh is cooked…
Mutton Rogan Josh – Restaurant Style
- Prep Time
- Cook Time
- 2 portions
- Difficulty Level Moderate
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- 1/4 mutton pieces, cleaned and washed
- 2 medium sized onions, finely chopped vertically
- whole spices - 1 bayleaf, 1 piece of cinnamon, 1 badi elaichi, 3-4 cloves, 4-5 black peppercorns
- 1 tbsp of ginger-garlic paste
- 1/2 tsp asafoetida/hing
- 2 tsp badisaunf/fennel powder
- 2 tbsp thick dahi/curd
- 2 tbsp mustard oil
- 1 tbsp kashmiri red chilli powder
- salt to taste
- 1/2 tsp ginger/saunth powder
- Water/stock as required
- In a kadhai, heat the mustard oil and add the whole spices.
- Once they start spluttering, add the onions and fry till light brown. Take care not to burn the onions or the taste gets bitter.
- Add in the ginger garlic paste and saute for a minute just till the raw smell of the paste goes away.
- Now put in the mutton pieces and fry for 2-3 minutes till the mutton pieces turn slightly brown.
- Pour in enough water/mutton stock to cook the mutton in.
- Add salt to taste. Cover and cook for around 20 minutes till the mutton is almost cooked.
- Now is the time to add in the kashmiri chilli powder, hing, saunf powder, ginger powder. Mix all these in a little water and add them to the gravy.
- Beat the curd to a smooth consistency and add this too.
- Mix well, cover and cook until the fat starts separating, and you can see a nice sheen to the gravy. This will take around 10 minutes or so.
- Serve hot with rice, rotis or plain paranthas, like I did. Enjoy!
I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...Read more about this chef..