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.
Cooking Time : 2 Hour & 30 Mins
Serves : 5
Mutton / Lamb – 500 gram / 1/2 kg
Lemon Juice – 2 tsp
Salt to taste
Garam Masala Powder – 2 tsp
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
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
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.
|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|
|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|