Oct 23, 2014

Rogan Josh Recipe / Mutton Rogan Josh Recipe / Kashmiri Lamb Rogan Josh Recipe


I have heard about rogan josh before and tasted it in one of the restaurant i visited, but never thought of cooking it at home. Whenever i order it in restaurant here, then serve it just like normal curry, it is made using a onion tomato base. But i have heard that rogan josh needs no onion, garlic, tomato. It is made with plain yogurt and spice powders. One day a viewer requested it and i decided to give it a try.


I wanted to make it the authentic way and use only yogurt and spice powders. Luckily i had all the spices on hands specially black cardamom which i bought months back when i visited nuts and spices in chennai... It is a must spice because it gives the aroma and flavour to the dish. 


Also all the spices which are added in this curry is must because that what makes rogan josh, rogan josh. Rogan josh should be red in colour thats why it is called as rogan josh because once you finish making this curry the rogan the red oil should float on top of the curry. In the authentic recipe they add a root of a herb called as rattan jot which gives the red colour to it.


Since i dont have that and it is difficult to find that for us. I suggest you to buy kashmiri red chilli powder and add it in this curry which gives the red colour naturally. Some people will add a touch of saffron in this too. But i didn't add. I kept it plain and simple. This curry taste best when served with hot steamed rice, naan or paratha..


Preparation Time : 10 mins
Cooking Time : 2 Hour & 30 Mins 
Serves : 5

Ingredients:

Mutton / Lamb - 500 gram / 1/2 kg
Lemon Juice - 2 tsp
Salt to taste
Garam Masala Powder - 2 tsp

For Tempering:
Ghee / Clarified Butter- 5 tblspn
Bay Leaf - 2
Cinnamon / Pattai - 3 cm stick
Black Cardamom - 2 pods crushed
Green Cardamom - 4 pods crushed
Asafoetida / Hing / Kaya posi - 1/2 tsp

For Paste:
Curd / Plain Yogurt - 1 cup
Kashmiri Chilli Powder - 3 tblspn
Green Cardamom Powder - 1 tsp (powder 4 pods)
Black Cardamom Powder - 1/2 tsp (powder 2 pods)
Fennel Seed Powder / Saunf / Sombu - 1 tblspn
Dry Ginger Powder / Chukku Podi - 1 tblspn
Black Pepper Powder - 1 tsp

Method:

Take mutton in a bowl. Add salt and lemon juice. Mix well, leave it to marinate overnight or 2 hours or you can cook it straight away like i did.

Take curd in a bowl and whisk till it is smooth. Add in all the ingredients given for paste.Mix well and set aside.

Now heat ghee in a pot. Add in all the tempering ingredients and saute for a min.

Add in mutton few at a time and brown the meat. This will take around 2 to 3 mins per batch. As the mutton browns remove it to a plate and continue with the next batch. When you are browning the last batch, add all the browned mutton in and let it all heat through.

Now add in the curd mix and mix well. Let this cook and brown for 10 mins.

Add in water and mix well. Add more salt if needed. Now bring everything to a boil, cover the pot and simmer for 2 hours.

Once it is cooked and the meat falls off the bone, turn off the heat and serve with rice or roti.

Pressure Cooker Method:

Instead of cooking You can add the whole thing in a pot for 2 hours. You can transfer the whole thing to a pressure cooker. Cook for 5 whistle, simmer the pot and cook for 15 mins. Turn off the heat and let the steam go all by itself. Open the cooker and mix well and serve.

Pictorial:
Take all your ingredients


First make the curd mix, take thick curd in a bowl


Add in kasmiri chilli powder


add in green cardamom powder


add in black cardamom powder


now add in clove powder / krambu podi


Now goes dry ginger powder


and some fennel seed powder..this give the real aroma


add in pepper powder


mix well and set aside...look at the colour, this is
why you should use kashmiri chilli powder


now take your mutton pieces


add in some lemon juice


season with some salt


mix well and leave it to marinate for 2 hours or
you can cook it straight away, like i did


This whole curry is going to be cooked in pure ghee


add a good amount of ghee in a pot


now add in cinnamon stick and bay leaf


now add in crushed black cardamom and green cardamom


now comes the main ingredient...it is asafoetida / hing


add a healthy amount of hing in


saute this whole thing for a min


now we are going to brown the meat..i did it in batches


it took me 2 to 3 mins for each batch..


after browning each batch i took them out on a plate


When the last batch is browned


add the other browned meat in


toss well so everything is heated through


now add in the curd mix


mix well with the meat


let them cook and brown for around 10 mins


sprinkle in some garam masala powder


some water


mix well..i added some salt as well


cover and simmer on a very low heat for 2 hours
or you can transfer the whole thing to a pressure cooker and
cook as mentioned in the written recipe.


by which time the curry would be thick and
meat will be cooked and falling off the bone


serve with paratha or white rice

18 comments:

  1. I enjoy lamb and this is a new and exciting way you have demonstrated to prepare it. Thank you and blessings, Catherine

    ReplyDelete
  2. Mouth watering yummy😋😋😋

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  3. Lovely Explanation in a step by step process. The dish was a big hit at home. Thanks to you :-)

    ReplyDelete
  4. thanks this makes my staureday Go... !! great job.Amitoz Dogra

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  5. Trying it for sure this weekend. Thanks a lot for step by step explanation :)

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  6. I coocked this mutton rogan Josh and its come out very tasty....thanks

    ReplyDelete
  7. I coocked this mutton rogan Josh and this come out very tasty...thanks for for recipy...

    ReplyDelete
  8. Thanks for the recipe, Aarthi..one question I have is that is the kashmiri lal mirch very spicy, or it just adds to the color in the dish?

    ReplyDelete
  9. @Anonymouskashmiri chilli powder is not that spicy, it just adds colour to the dish

    ReplyDelete
    Replies
    1. Have prepared all the spices. Only thing missing is clove powder, is it absolutely necessary? Thanks.

      Delete
  10. Thanks Aarthi

    ReplyDelete

  11. Good recipe with nice presentation.Delicious and wonderful looking very nice and yummy..
    chowringhee satya niketan



    ReplyDelete
  12. Is it necessary to add black cardamom

    ReplyDelete
  13. Hi, Love your blog.. I have never tried cakes. Your pictorial representation tempted and motivated me to try. And Indeed it was successful. I am a regular follower of your blog and facebook page.
    2 question, here is it necessary to fry mutton, cant we just add it and cook it? Is it necessary to add black cardamom, what's the difference between green and black cardamom.

    ReplyDelete
  14. @Anonymousgreen and black are completely diff..You can skip that as well.

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  15. Please donot use LAMB meat instead use GOAT meat. It will taste better.

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  16. I tried rogan josh mutton recipe.really curry was awesome.the way ur presenting with snaps makes very easy to cook.all the best for ur future success.

    ReplyDelete
  17. I am thankfull to Ms. Aarthi, who posted this recipe.
    First I have tried Mutton Rogan Josh in same manner as mentioned in recipe and It was my best recipe ever i made.
    Second time i have tried same process just one change, I used chicken at place of Mutton and family liked in that manner also.

    Thank you again

    ReplyDelete

You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..

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