Name: MUTTON ROGAN JOSH KASHMIRI recipe by Shobha Keshwani at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: Mutton ... 500 gms; Yogurt ... 1/2 cup; Hung curd ... 1 tbsp; Lemon juice .. 1 tbsp; Asafoetida .. 1/4 tsp; Kashmiri chilli powder .. 2-3 tbsps; Garam masala ... 1 tsp; Garam masala ... 1 tsp; Clove powder ... 1/4 tsp; Ginger powder ... 1/2 tbsp; Bay leaves ... 2-3; Cloves .. few; Cinnamon stick .. 1 inch piece; Black cardamom .. 1; Green cardamoms .. 3-4; Black pepper corns .. few (crushed ); Mustard oil .. 5 tbsps (you may use normal cooking oil too); Desi ghee / clarified butter .. 1 tbsp (optional); Salt .. to taste

ABOUT MUTTON ROGAN JOSH KASHMIRI RECIPE

This is one of the signature dish from the state of Kashmir and very popular too. Though it has been adapted by many people all over the country making some variations to it, the original one is made without any addition of onions, garlic and tomatoes. The rich red colour is given to the dish with Kashmiri chilli powder and a special spice from Kashmir called Ratanjot, which I have skipped because it is not easily available everywhere

Ingredients Serving: 3

Mutton ... 500 gms
Yogurt ... 1/2 cup
Hung curd ... 1 tbsp
Lemon juice .. 1 tbsp
Asafoetida .. 1/4 tsp
Kashmiri chilli powder .. 2-3 tbsps
Garam masala ... 1 tsp
Garam masala ... 1 tsp
Clove powder ... 1/4 tsp
Ginger powder ... 1/2 tbsp
Bay leaves ... 2-3
Cloves .. few
Cinnamon stick .. 1 inch piece
Black cardamom .. 1
Green cardamoms .. 3-4
Black pepper corns .. few (crushed )
Mustard oil .. 5 tbsps (you may use normal cooking oil too)
Desi ghee / clarified butter .. 1 tbsp (optional)
Salt .. to taste

Instructions

Clean the mutton and marinate with hung curd, lemon juice, salt and set aside for few hours and over night.
Mix the Kashmiri chilli powder in a cup of warm water.
Heat oil in a pan and if you are using mustard oil bring it to a smoking point and reduce the heat. Add the asafoetida and the whole spices mentioned in the list.Tip in the marinated mutton pieces.
Stir fry turning the sides for 15 - 20 mins until the pieces become brown in colour.
Now add the dry spice powders (saunf powder, cloves powder, ginger powder and garam masala powder) Saute until mixed
Switch off the gas. Sprinkle a little water and stir scraping the bottom with the spoon to blend the spices.
Now add about 1 cup water along with the chilli water that we prepared and salt. Pressure cook it until almost done. Remove the pan from the gas and add the whisked yogurt stirring well to avoid curdling. Add ghee and simmer for 2 mins.
You can serve it with rice or rotis/ naans and the gravy should be made accordingly.

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