Monday, February 15, 2010

Rogan Josh

Mutton cooked in a rich gravy of spices, that is roasted and ground to a smooth paste, releases an aroma that is so delightful, it can tickle your palate with flavor and taste. Kashmiri chili gives the deep red color for the gravy.

Ingredients

1 to 1.1/4 Kilo - Mutton Shoulder, cut to small pieces
2 medium - Onion, sliced
2 Medium - Tomato, pureed
2 - Bay leaves
2 sticks - Cinnamon
5 - Green cardamoms
1 tsp - Turmeric powder
1 tbsp - Red chili powder
3/4 cup - Thick & sour Curds /yogurt, beaten

To roast

1 tbsp - Coriander seeds
2 tsp - Cumin seeds
1 tbsp - Poppy seeds
16 - Almonds, shelled
2 - Brown cardamoms
1/4 tsp - Pepper corns
4 - Cloves
A large pinch - Mace
2 Tbsp - Coconut, grated

To grind along with roasted ingredients

5 to 6 - Kashmiri,whole dry red chili
2'' piece - Ginger, chopped
10 to 15 flakes - Garlic
A large pinch - Nutmeg, grated

Method

1 ) Soak kashmiri chili in 1/2 cup hot water for 15 minutes. In a pan roast all ingredients listed to roast from coriander seeds to coconut on medium heat, stirring continuously until the spices give out their distinct aromas.

2 ) Now grind the roasted ingredients to a smooth paste along with kashmiri chili, ginger, garlic and nutmeg. Add and use the water in which kashmiri chilies were soaked in, little by little to grind the ingredients to a smooth paste.Aroma from the spices ground fills up your kitchen.

3 ) Heat oil in a pressure cooker, add bay leaves, cinnamon and green cardamoms. Stir for a few seconds Then add onion and fry till onions are golden brown. Now reduce flame and add turmeric powder, chili powder and stir for a second. Then add the ground paste, tomato puree and stir well.

4 ) Add one tablespoon curds, stir till curd is well blended. In the same way, add remaining curds one tablespoon at a time, till all curd is used up. Now stir and cook till oil separates on the top. Add meat and salt to taste. Stir meat till lightly browned. Add one cup water, stir well. Close the cooker and pressure cook for 10 minutes. Remove cooker from heat and cool.



Serve with basmati rice or roti.

11 comments:

Asha said...

Slurp! What a gorgeous color. Wish I could get Mutton here, looks like a perfect dish for rice.

rachel said...

fiery colour.

Sayantani said...

Hubby loves this.this has come out perfect! bookmarked.

Mallika said...

Looks fantastic. I must try it!

Ushnish Ghosh said...

Dear Pravs
How are you?
I am in blog sphere after a long time.
Wonderful dish indeed..will try when I am back home, now travelling
have a nice day

Suparna said...

hey pravs,
A royal dish indeed!
a non-veg eaters delight for sure :)
TC

Cham said...

U make me drool with this Rogan Josh! Beautiful pic!

3 hungry tummies said...

I love mutton, just found a butcher that actually sells it. Must try your recipe soon!

Homecooked said...

Hmmmm...I can almost smell the wonderful aroma :) It looks rich and spicy!

Mounik said...

Looks good and the recipe could be a winner on anyday but this surely not how Kashmiri ROGAN JOSH is made. Rogan Josh is simple recipe with very few ingredients....and it cant be complete without Saunf and Saunt Powder.... all the best

Pravs said...

Mounik : Appreciate your comment. I would love to know the authentic recipe, if you could tell me.