I am a foodie, and good food to me holds the greatest importance, rather than other features, such as plating or authenticity, etc. Having said that, I would, as a food blogger and food writer, love to get my facts correct and base my dishes on a valid source. Unfortunately, the internet can sometimes be very ambiguous and finding food facts in books can be a prospect unattainable for many.
Having said that, I’ve scoured the internet and various cook books, and have hunted down this recipe…my Sunday treat to them folks, Kashmiri Pundit Style, Mutton Rogan Josh 🙂
A fragrant and aromatic Kashmiri delicacy that has its roots in ancient Persia, the Rogan Josh is part of their traditional ‘Wazwan’, and has many variations. One of this is the Kashmiri Pundit way, using no onion or garlic, and the other is made with onion and garlic. Traditionally, Rogan Josh is known for its deep-red hue derived from the spice Ratanjot, though modern kitchens use substitutes like de-seeded Kashmiri red chilies or Kashmiri red chili powder.
I know there are several variations of the Rogan Josh; Kashmiri Pundit or Hindu style, the Persian Muslim style, Restaurant and Dhaba style, etc. This variation suited me best because I didn’t want to make anything too heavy on onions; the dish is so aromatic with its plethora of spices that it was a welcome change from the usual Bengali ‘Mangsho’ we have usually.
Mutton Rogan Josh (recipe adapted from various sources 😛 )
- Mutton – 1 kg (l have used mutton shank and some assorted fatty cuts)
- Yogurt – 4 tbsp
- Asafoetida/Heeng – 1 tbsp
- Cinnamon – 2 one-inch
- Cloves – 6-8
- Ratanjot 4-6 inch pieces OR Dry red chilies, deseeded and soaked in warm water – 4
- Black peppercorns – 5-6
- Black cardamoms – 4
- Bay leaf – 2
- Kashmiri red chilli powder – 1 tbsp
- Fennel seed (saunf) powder – 3 tsp
- Dry ginger powder (soonth) – 1 & 1/2 tbsp
- Garam masala powder – 1 tsp
- Salt – to taste
- Yogurt whisked – 1 cup
- Mustard oil – 1 cup
- Wash the mutton and marinate with the 4 tbsp yogurt and 2 tbsp of MO. Overnight works best but 3 to 4 hours will do as well.
- Heat a thick-bottomed kadhai and pour in the MO.
- Let it smoke, and add the Ratanjot, bay leaf, clove, peppercorns, green and black cardamom and cinnamon. (If using red chilies, de-seed them and soak in hot water, then make a paste of the chilies, and add in while frying mutton)
- Once they turn fragrant, tip in the mutton pieces.
- Mix the asafoetida powder in a spoonful of water and pour it in.
- Add the fennel and sonth powders, and salt.
- Fry the mutton until they turn golden. This might take about 10 to 20 minutes, depending on meat.
- Whisk the yogurt with red chili powder and garam masala and keep ready.
- Add a splash of water into the hot kadhai, deglazing it, and then gently, pour in half the whisked yogurt.
- Still well, mixing the meat with the yogurt.
- Repeat this step until the entire yogurt is incorporated into the meat.
- Check salt, add if required, and then pour in 2 cups of water or enough to cover meat entirely.
- Put a lid on the meat and let this cook for about 2 hours on a low flame, or until meat is tender. (Took about 40 mins for me)
- Add fresh coriander (I garnished with some fresh ginger julienne) and serve hot over plain steamed rice.
- Traditionally, the whole garam masala is powdered separately, and added to the meat, but I kept it whole.
- The tanginess of the yogurt is a welcome addition to the dish.
- This is a mildly spicy version, and very fragrant and not that heavy on masalas.
- The gravy is thin, perfect for rice.
- Use fatty cuts of mutton as this lends a beautiful flavour to the dish, and try to use Mustard oil if possible.