MUTTON ROGAN JOSH

   Mutton Rogan Josh is one of the signature dishes from the magnificent state of Kashmir -An Indian State with Snow Clad Valleys, beautiful lakes and meadows.  History says that this dish originated in Persia. The flavours and cooking style have been brought into Indian Sub-continent during the innumerable invasions the country faced in its past.
    Mutton Rogan Josh is cooked in various ways around the country, but the traditional recipe comes in two kinds. One version is without the use of onion or garlic - the way it is authentically cooked by the Kashmiri Pandits. The other variation which is with Onions and Garlic along with the spices.  But the secret behind its taste and flavour relies totally on the spices used - Asafoetida, Fennel Seeds and Dry Ginger Powder along with a combination of Cinnamon, Cloves, Green and Black Cardamoms.
    Traditional Kashmiri Rogan Josh has a thin sauce layered with a slick of oil on the top. The most striking signature of this dish is its striking Red Colour, which comes from a very rare spice called Ratanjot and Kashmiri Chilli Powder. Curd gives a slight tanginess and a rich texture to the curry. Slow cooking infuses the flavours of the spices into the meat, making them rich, soft and succulent - enhancing the overall taste of the dish.


Cuisine : Kashmiri
Course : Side Dish
Spice Level : Medium - High
Difficulty : Medium
Serves : 6
Author : SM

Preparation Time : 15-20 Minutes
Marinating Time : 20-30 Minutes
Cooking Time : 13/4 Hours

INGREDIENTS :

Mutton (Lamb Meat) - 1 Kg

For Marinade :

Cinnamon  - 1 Stick (1/2" Piece)
Green Cardamoms - 3 Pods
Black Cardamoms - 1 Pod
Cloves - 5-6 Nos.
Fennel Seeds - 1/4 Tspn
Pepper Corns  - 1/4 Tspn
Dry Kashmiri Chillies - 5-6 Nos.

For Gravy :

Cinnamon  - 1 Stick (1" Piece)
Black Cardamoms - 3 Pods
Green Cardamoms - 5 Pods
Cloves - 7 Nos.
Fennel Seeds - 1 Tspn
Asafoetida Powder - 1 Tspn
Dry Ginger Powder - 1 Tspn
Kashmiri Chilli Powder - 1 Tbspn
Rattan Jot Infusion -1 Tbspn
Yogurt (Curd) - 2 Cups
Salt - To Taste
Mustard Oil - 4 Tbspns

METHOD :

• Grind the spices mentioned in 'To marinade' to a smooth powder.
• Marinate the Lamb Meat with the ground spices and leave it aside for 20-30 minutes.
• Heat Oil in a heavy bottomed pan over high flame and allow the oil to smoke-off.
• Reduce the heat and add Cinnamon Sticks, Green and Black Cardamoms and saute for a while.
• Follow it with Cloves and Peppercorns.  
• Finally, add Fennel Seeds and fry them until they are aromatic on a very low flame.
• Add marinated Lamb Meat to the above and saute until the meat changes its colour and cook them until they caramelize.
• Sprinkle Kashmiri Chilli Powder, Asafoetida Powder, Ground Dry Ginger, Salt and mix well.
• Pour the Rattanjot infusion and mix well.
• Finally, whisk in the curd and mix until it is well incorporated.
• Slow cook the meat on a low flame for about 1 -  11/2 hours, alternatively it can be cooked in a pressure cooker.
• Cook until the oil separates from the gravy and the meat turns soft and succulent.
• Serve hot with any type of rice dishes or rotis.
• Goes well with Roti, Naan, Kulcha, Parathas and Chappatis.

NOTES :

• Usually, the meat used for this dish is not lean, as the fat in the meat enriches the dish.
• If you are health conscious, use lean meat.
• Can use any type of vegetable oil for the recipe.
• Slow cooking is more advisable for the dish.
• If you are in short of time, you can cook the meat in pressure cooker.
• I have not used a Ratanjot infusion, as I couldn't get the spice here.
• Alternatively Kashmiri Chilli Powder or Paprika can help you get the red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have bright red colour.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• I have not used onions, garlic or tomatoes in this dish.
• The true flavour of Mutton Rogan Josh comes from the intense flavours of dried ginger powder, fennel and asafoetida. 

A QUICK TIP :

• Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use few pieces of Raw Papaya while cooking the meat.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.