Sunday Special Recipe #9: Mutton Rogan Josh

Udupitoday Media Network




   Mutton,cut into 1½ inch pieces --- 800 grams
    Oil --- 4 tablespoons
    Asafoetida --- 1 1/4 teaspoons
    Cinnamon --- 2 one-inch sticks
    Cloves ---  6-8
    Ratanjot --- 4-6 inch piece
    Black peppercorns --- 5-6
    Black cardamoms --- 4
    Kashmiri red chilli powder ---1 tablespoon
    Fennel seed (saunf) powder --- 2 teaspoons
    Dry ginger powder (soonth) ---1 tablespoon
    Coriander powder --- 1 tablespoon
    Salt  --- To taste
    Yogurt(whisked) --- 1 cup


Cooking Method


  • Heat oil in a thick-bottomed pan.
  • Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant.
  • Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. This may take twelve to fifteen minutes.
  • Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan.
  • Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.
  • Add yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally.
  • Serve hot with rice or rotis.

Traditional Kashmiri Rogan Josh has thin gravy and a thick layer of oil on top. Quality of meat plays an important role in this dish. Select meat with a lot of fat.


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