Mutton Rogan Josh

Rogan josh is a red curry dish from the state of Kashmir in India. However, it is now a signature feature in most Indian restaurants and cuisines under the lamb category.  This dish originated in Persia (present day Iran). Eventually, the Mogul Emperors brought it to India. In Persian language, 'Rogan' means oil and 'Josh' means hot. It is a mutton recipe and uses aromatic spices and herbs. One of the main ingredients in this dish are Kashmiri chillies. This is why Rogan Josh has a fiery red colour. https://www.youtube.com/watch?v=1mtB7nT8QCA

• Difficulty: Difficult
• Category: Main Course, Meats
• Cuisine: North Indian

Ingredients

• 3 lb. mutton or lamb shoulder (cleaned and cut into cubes)
• 3 onions (finely chopped)
• 3/4 cup yogurt
• 5 tbsp ghee (clarified butter)
• 2 tsp garlic paste
• 2 tsp fresh ginger paste
• 2 bay leaves
• 7 pods green cardamom
• 2 inch cinnamon
• 5 cloves
• 7 black peppercorns
• a little salt to taste
• a pinch of Saffron (soaked in little water)

Rogan Josh Paste

• 1 tbsp. tomato puree (optional)
• 1/2 tsp. ground nutmeg
• 4 green cardamom pods
• 2 black cardamom pods
• 1 tbsp. cumin seeds
• 1 tbsp. coriander seeds
• 1 tsp. black pepper corns
• 2 cloves
• 1 cinnamon stcik
• 1 bay leaf
• 1 tsp. chilli pd.
• 1 tsp. fennel seeds

Instructions

Rogan Josh paste:

1. Grind all ingredients for the Rogan Josh into a smooth paste, adding a little water.
2. In a large pan with lid, heat about 4 to 5 tbsp. ghee until it melts completely.
3. Now add mutton/lamb pieces and sear the meat until it is evenly browned. Remove the pieces with a slotted spoon and set aside on a plate.
4. In the same pan, add bay leaves, pepper corns, cloves, cinnamon and cardamom. Stir a minute until the spices are fragrant and double in size.
5. Now add finely minced onions, salt to taste and stir until it is evenly browned. This will take about 5 minutes.
6. Then add in ginger and garlic paste and stir for a minute.
7. Now add the ground Rogan Josh paste and stir well for 2 minutes until the spices are well blended.
8. Add yogurt and mix well.
9. Add the seared meat pieces and just enough water (about 3/4 cup). Mix well.
10. Mix saffron in a little milk or water and stir until it dissolves well.
11. Finally, add the saffron to the curry, mix and bring down the gas level to simmer. Cover the pan with a lid and cook for about 45 minutes, stirring occasionally.
12. Before removing from the gas, taste for seasonings, sprinkle some garam masala if needed. Serve over cooked Basmati rice or Naan bread :)