Learn how to make Scrumptious Kashmiri Pandit Style 'MUTTON ROGAN JOSH' with our chef Jasleen
Mutton Rogan josh, also written Roghan josh or roghan ghosht, is an aromatic curried meat dish Kashmiri origin. It is made with red meat, traditionally lamb or goat. It is colored and flavored primarily by Mawal flower and Kashmiri chilies. It is one of the signature recipes of Kashmiri cuisine.
Ingredients:
(Serves 2)
- 3 tbsp Mustard Oil
- 1 Bay Leaf
- 2 Black Cardamom
- 3-4 Green Cardamom
- 2 inch Cinnamon Stick
- 3-5 Cloves
- 1/2 tsp Asafoetida
- 1/2 kg Mutton
- Salt
- 1 tbsp Kashmiri Red Chilli Powder
- 1/2 tsp Turmeric Powder
- Water
- 1/2 tsp Dry Ginger Powder
- 1 1/2 tbsp Fennel Seeds Powder
- 2-3 tbsp Curd
- Water
- 1 tsp Kashmiri Cockscomb Powder
- 1/2 tsp Caraway Seeds
- 1 tbsp Ghee
Method:
1. Take a pressure cooker; add mustard oil, bay leaf, black cardamom, green cardamom, cinnamon stick, cloves, and roast it
2. Now, add asafoetida, mutton; Roast the mutton till it turns brown and its water gets soaked
3. Add salt to the pressure cooker and roast them for around 10-15 minutes
4. Now, add Kashmiri red chilli powder, turmeric powder and mix them quickly, so the masalas don't burn
5. Add water, dry ginger powder, fennel seeds powder, curd and mix them till the oil starts releasing
6. Once it is roasted, add some more water, so the mutton cooks properly
7. Now, close the pressure cooker and cook it for 3 whistles
8. Once cooked, open the pressure cooker and add Kashmiri cockscomb powder (mawal)
9. After this, boil the mutton and let it cook for more 5 minutes
10. Now, add caraway seeds, (clarified butter)ghee; mix it and serve it hot
