Mughlai Cuisine - "Mutton Rogan Josh"

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Today I will share with you a signature dish of Kashmir "Rogan Josh". Before starting the recipe would like to share with you a interesting story related to this dish. Mutton Rogan Josh has its origin in 'Persia', developed by the Mongal ruler 'Taimur' when ivaded India in 1348 during the reign of " Nasruddin Muhammad" of "Tughlaq Dynasty" Taimur brought a set of skilled cooks who were then known as "Wazan"( cooks).' Rogan' means oil and 'Josh' means 'Passion'.

Valley of Kashmir has two major communities one is " Kashmiri Pandits and Kashmiri Muslims. There are two style of cooking , kashmiri pandit didn't use Onion and garlic for their cooking. Today I'm going to share with you Kashmiri pandit style 'Rogan Josh'. Hope you like the story! So let's start!😊

Ingredients:

1. Mutton with bones- 1kg ( 1cm pieces) take Ribs and leg pieces.

2. Full fat yogurt- 2 cups ( not sour).

3. Mustard oil-1 tbs.

4. Ghee(Clarified Butter)- 100g.

5. Milk- 3 tbs.(hot)

Spices:

1. Fennel seeds-1 tbs.(crushed)

2. Cinnamon powder- 1/2 tsp.

3. Kashmiri red chili powder- 4 tsp.

4. Black pepper Powder- 2 tsp.

5. Green Cardamom powder- 1 tsp.

6. Black cardamom powder- 1 tsp.

7. Ratan Jot (alkanet)- 1 inch.

8. Fresh cockscomb flower- 50g ( if you are not getting fresh flowers can buy dry cockscomb flower and use).

9. Black cardamom- 2-3( crushed).

10. Green cardamom- 5- 6( crushed).

11. Cloves- 5 ( crushed).

12. Cinnamon Stick ( cassia bark)- 2(1 inch size).

13. Bay leaves- 2 pieces.

14. Asafetida- 1 tsp.

15. Fennel powder- 3 tsp.

16. Salt- To taste.

17. Sugar-1 tsp.

18. Dry ginger Powder- 1 tsp.

19. Coriander powder- 1 tsp.

20. Saffron- 8-10 strings.

Preparation Method:

Step 1- One day before take a large bowl wash mutton and drain water completely. Now marinate the Mutton pieces with Crushed fennel seeds, cinnamon Powder, Kashmir red chill powder(2 tsp), Black pepper Powder (1 tsp), Green cardamom powder (1 tsp),Black cardamom powder (1 tsp). Mix all ingredients with the mutton and cling wrap the bowl keep it in the refrigerator for 8 hours.

Step 2- Heat 1 tbs mustard oil and infuse ratan Jot (alkanet) in heated oil until color emerges.

Step 3- Take a saucepan and pour 1-1/2 cup water into it once water start boiling pick the cockscomb flower heads off the stems and drop in the boil water,let boil flower heads for 2 minutes. Once Color will start loose turn off gas oven and strain water and set aside.

Step 4- Take hot milk and add saffron strings set aside.

Step 5- Take a bowl add yogurt, Kashmiri red chill powder, black pepper Powder, sugar, fennel powder and whisk nicely.

Step 6- Take a handi (wide mouth vessel) add Ghee (clarified butter) into it. Once ghee became hot add whole garam masala (bay leaves, crushed black cardamoms, crushed green cardamoms, cloves, cinnamon sticks),immediately add marinated mutton mix well and fry on medium to high flame stirring occasionally. Until Mutton fried well.

Step 7- Now add Asafetida, Dry ginger Powder, coriander powder ,salt and stair well. Add (step-3) cockscomb flower juice into it mix well and close the vessel with lid and cook for 10-15 minutes(in between can add water if required) in medium low heat.

Step 8- Take off the lid now add yogurt mixture (step-5) into it and mix well.Combine them well by stirring.

Step 9- Now add Ratan Jot (alkanet) infused in oil in the Mutton cover the vessel again and cook until Mutton became soft and tender.

Step 10- Once mutton cooked well add (step-4) into it and stair again to mix it well.

Step 11- Serve hot with steam Basmati Rice or Rumali Roti.

N.B. This article was also published on my personal blog : https://sduttaskitchen.blogspot.com/