Thursday, April 16, 2009

Rogan Josh(Mutton in Rich Gravy)

Rogan josh (or roghan josh) is an aromatic lamb dish hailing from Kashmir and is quite popular in India, Pakistan, Singapore and the United Kingdom. Rogan means oil in Persian, while josh  means heat, hot, boiling, or passionate. Rogan josh thus means cooked in oil at intense heat.

Another interpretation of the name rogan josh is derived from the word rogan meaning color and josh meaning passion, hot or red. So this is a meat dish which is red in color. The red color is essential to this dish and to achieve this end kashmiri mirch, which means "pepper from Kashmir" is used. This ground pepper is red in color but not as hot as other Indian peppers. So a lot of it could be used to impart the red color and yet still keep the food mildly hot. In addition to this chilli, dried alkanet root has also been used traditionally; this root is also known as "Ratan Jot".

Rogan josh was brought to Kashmir by the Mughals. The unrelenting heat of the Indian plains took the Mughals frequently to Kashmir, which is where the first Kashmir adoption of Rogan josh occurred.


1/2kg Mutton(Mutton shoulder cut in to pieces)
2 tbsp curd beaten
2 medium tomatoes(chopped)
2-3 medium onions(chopped)
2 tsp coriander powder
2 tsp cumin powder
1/2 tsp postak/khas khas
5 almonds
1 black cardamoms peeled
6-7 peper
2 cloves
1/2 pinch mace(jayitri)
1 tbsp coconut grated
1-3 red chillies(soaked in hot water for 10 minutes)
1/2'' ginger
5 flakes garlic
1/2 pinch nutmeg(jai fala)grated
1/2 cup ghee
2 bay leaves
1" cinnamon stick(dalchini)
4 green cardamoms crushed
1 tsp turmeric powder
1tsp kashmiri red chilli powder
Salt as per taste


In a pan, dry roast  all the spices and grind into a paste.
Heat ghee in a cooker for about 2 min, add bay leaves,and onions..fry for few seconds till golden brown,add tomatoes, the ground paste,coriander powder,cumin powder, turmeric and chilli powders....Stirr well.
Add curd slowly(by stirring continuously)....fry the masala till oil separates....
Add mutton and salt...stirr fry till mutton is lightly browned.
Add water and stirr...
Close cooker.Bring to full pressure and cook until 3 whistles..then reduce the heat and cook for 10 minutes more...
Remove cooker from heat allow to cool naturally .
Garnish with chopped coriander leaves.
Serve hot with rice/roti/naan/paratha..

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