Name: Mutton Rogan Josh (From Pandit Gharana) recipe by Moumita Nandi at BetterButter
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4
Ingredients: 500 grams mutton; 100 gram Yogurt; 1 PINCH SAFFRON; 2 tbsp hot milk; 1/4 tsp hing; Salt to taste; 5 tbsp mustard oil; 1 tbsp ghee; To make the pest of spices:; 2,1/2 tsp fennel powder; 1 tsp dry ginger powder; 1 tsp Coriander powder; 3 tsp Kashmiri Red chilli powder; For Tempering:; 1/4 tsp cumin seeds; 2 Bay Leaves; 4 black cardamom crushed; 4 green Cardamom crushed; 4 cloves; 6-7 Black pepper; 2 javetri

ABOUT Mutton Rogan Josh (From Pandit Gharana) RECIPE

It is a very popular dish of Kashmir as well as North India. Its tastes delicious. Rogan Josh is of Parsian origin. It was brought to Kashmir by the Mughals. It is a deep red spicy dish has a thin gravy and a thick layer of oil on the top. Kashmiri red chilli powder is one of the main ingredient of this recipe. It is mainly served with steamed rice or naan. There are two different versions of this dish. Kashmiri Muslim prepares it with onion and garlic while Kashmir Pandits only use yogurt to make it. Here I have made the Kashmir Pandit's version with no onion and no garlic.You must try this delicious recipe.

Ingredients Serving: 4

500 grams mutton
100 gram Yogurt
1 PINCH SAFFRON
2 tbsp hot milk
1/4 tsp hing
Salt to taste
5 tbsp mustard oil
1 tbsp ghee
To make the pest of spices:
2,1/2 tsp fennel powder
1 tsp dry ginger powder
1 tsp Coriander powder
3 tsp Kashmiri Red chilli powder
For Tempering:
1/4 tsp cumin seeds
2 Bay Leaves
4 black cardamom crushed
4 green Cardamom crushed
4 cloves
6-7 Black pepper
2 javetri

Instructions

Soak the saffron in milk.
Wash the mutton very well.
Heat oil in a pan.
Take all the ingredients for tempering.
Add all the ingredients for tempering. Fry for 8-10 seconds.
Add the mutton and cook on a high heat for 5-6 minutes till turns slight brown.
Then add the salt and cook it on a low heat.
Take all the ingredients for making the pest of spice.
Take a bowl and add water as required to make a smooth pest of spices. In the same time also whisk the yogurt in an another bowl.
Add the pest of spices to mutton and mix very well.
Add yogurt and mix.
Mix the hing to 2 tbsp of water and add it to mutton. Stir it for 8-10 minutes.
Then add 1 litter of hot water and salt if required.
Close the lid of the pan and cook for approximately 1 and 1/2 hour on a medium-low heat. Stir occasionally.
After that check either the mutton is fully boiled or not. If not add some hot water and cook for some time.
If it is boiled then add the milk with saffron and turn off the gas. Mix it well.
Serve hot with steamed basmoti rice or naan.

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