Mutton Rogan josh is a traditional Kashmiri dish famous around the world. Rogan Josh is served as part of Kashmiri Wazwan - an elaborate meal shared from a plate called traem. Kashmiris give importance to the quality of spices used in Wazwan and the aroma of Rogan Josh is unforgettable. There are many versions of Rogan Josh. Today, I have done it Kashmiri Pandit style, i.e., no onion, no garlic and by using yogurt. The curry is highly aromatic and vibrant red. Don't be mistaken by the deep red color for spiciness. The curry is only mildly spicy. The aroma comes from the spices used during cooking and the red color from the use of a spice called Ratanjot or Kashmiri red chilies. Here I have used Kashmiri red chilies to bring on the color. Now let's see ..... how to make mutton rogan josh?
Mutton - 1 kg
Lime juice - 1 tbsp
Black cardamom - 8 nos
Bay leaves - 2 nos
Asafoetida - a pinch
Turmeric powder - 1/4 tsp (optional)
Ghee - 4 tbsp
Yogurt - 1/2 cup
Kashmiri chili powder - 4 tbsp
Dry ginger powder - 2 tbsp
Fennel seed powder -1 tbsp
saffron - 2 pinches
Cumin seeds - ½ tsp
Mace - 2 nos
Green cardamom - 12 no
Cinnamon pieces- 4 (1-inch pieces)
Wash and cut mutton into medium pieces. Marinate mutton with lime juice and salt. Keep aside for ½ hour.
In a bowl, add asafoetida, Kashmiri chili powder, dry ginger powder, fennel seed powder, and 1/2 cup of water. Mix nicely. Keep this paste aside.
Grind cumin seeds, mace, green cardamom, and cinnamon pieces to a coarse powder. Keep this aside.
Heat ghee in a pan. Now add black cardamom and mutton. Saute well on medium flame till meat is brown in color. Now add the set aside paste. Mix well. Add saffron, salt, and ½ cup of beaten curd. Stir well. Close the pan with a lid. Let it cook on medium heat for 45 minutes or until it is done. Stir occasionally. After 45 minutes, when mutton is done, add ground spice powder. Mix well. Switch off the stove.
Serve hot with rice.
Note:- If the gravy is too thick, then you can add ½ cup of water and reach your desired consistency level.