Name: Mutton Rogan Josh recipe by Trisha Rudra at BetterButter
Prep time: 480 min
Cook time: 60 min
Total time: 540 min
Yield: 4
Ingredients: Mutton – 1 kg with bone; Yogurt – 4 tbsp; Asafoetida/Heeng – 1 tbsp; Cinnamon – 2 one-inch pieces; Cloves – 6-8; Ratanjot 4-6 inch pieces OR Dry red chilies, deseeded and soaked in warm water – 4; Black cardamoms – 4; Black peppercorns – 5-6; Bay leaf – 2; Kashmiri red chilli powder – 1 tbsp; Fennel seed (saunf) powder – 3 tsp; Dry ginger powder (saunth) – 1 & 1/2 tbsp; Garam masala powder – 1 tsp; Salt – to taste; Yogurt whisked – 1 cup; Mustard oil – 1 cup

ABOUT Mutton Rogan Josh RECIPE

A fragrant and aromatic Kashmiri delicacy that has its roots in ancient Persia, the Rogan Josh is part of their traditional ‘Wazwan’, and has many variations. One of this is the Kashmiri Pundit way, using no onion or garlic, and the other is made with onion and garlic. This one is the Kashmiri Pundit style, sans onions and garlic.

Ingredients Serving: 4

Mutton – 1 kg with bone
Yogurt – 4 tbsp
Asafoetida/Heeng – 1 tbsp
Cinnamon – 2 one-inch pieces
Cloves – 6-8
Ratanjot 4-6 inch pieces OR Dry red chilies, deseeded and soaked in warm water – 4
Black cardamoms – 4
Black peppercorns – 5-6
Bay leaf – 2
Kashmiri red chilli powder – 1 tbsp
Fennel seed (saunf) powder – 3 tsp
Dry ginger powder (saunth) – 1 & 1/2 tbsp
Garam masala powder – 1 tsp
Salt – to taste
Yogurt whisked – 1 cup
Mustard oil – 1 cup

Instructions

Wash the mutton and marinate with the 4 tbsp yogurt and 2 tbsp of MO. Overnight works best but 3 to 4 hours will do as well.
Heat a thick-bottomed kadhai and pour in the mustard oil.
Let it smoke, and add the Ratanjot, bay leaf, clove, peppercorns, green and black cardamom and cinnamon. (If using red chilies, de-seed them and soak in hot water, then make a paste of the chilies, and add in while frying mutton)
Once they turn fragrant, tip in the mutton pieces.
Mix the asafoetida powder in a spoonful of water and pour it in.
Add the fennel and saunth powders, and salt
Fry the mutton until it turns golden. This might take about 10 to 20 minutes, depending on meat.
Whisk the yogurt with red chili powder and garam masala and keep ready.
Add a splash of water into the hot kadhai, deglazing it, and then gently, pour in half the whisked yogurt.
Still well, mixing the meat with the yogurt. Repeat this step until the entire yogurt is incorporated into the meat.
Check salt, add if required, and then pour in 2 cups of water or enough to cover meat entirely.
Put a lid on the meat and let this cook for about 2 hours on a low flame, or until meat is tender. (If marination is overnight, then check after 40 mins..took me less than an hour, with 5 hours of marination)
Add fresh coriander (I garnished with some fresh ginger julienne) and serve hot over plain steamed rice.

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