Sunday, July 24, 2011
Mutton Rogan Josh
Cooking Time Required: 40-45 mins
Cost of preparation: 200-250 rupees
Ingredients: Mutton ( cut into small pieces, 500 gm ), onion ( 1 no., large ),
ginger-garlic paste ( 2 tsp), Dried Ginger/Soonth powder - 1 tsp, cumin powder - 1 tsp, coriander Powder - 2 tsp, Kashmiri Degi Mirch - 1 tsp, turmeric ( 1/2 tsp), asafoetida ( 2/3 tsp), fennel powder ( 1 tsp ), green cardamom - 2 pods, cinnamon - 1-inch stick, cloves- 2 nos, bay leaf - 1 no, peppercorns ( 8-9 nos), mace ( few strands ), whole red chillis ( 2 nos), yogurt ( 1/2 cup ), mustard oil ( 6-7 tsp ), salt.
Preparation: Wash and clean the mutton pieces. Drain all excess water. Add 1 tsp of
mustard oil and mix well. Keep aside for 10 mins.
Add the yogurt, salt and turmeric. Mix throughly and keep aside for 3-4 hours.
Cooking: Heat 1-2 oil in a pan. Chop the onion into small pieces and add to the pan.
Fry till to nice brown shade. Grind into a smooth paste.
Heat the remaining oil in a wok ( one with a heavy lid ). Add the asafoetida along with dry whole spices. Fry till they give off a nice fragrance.
Add the onion paste and fry for 2-3 mins. Add the ginger garlic paste and fry till raw smell goes off.
Add all the powdered spices to the marinated mutton and mix well. Transfer the mutton pieces to the wok along with any remaining liquid and salt to taste.
Fry for 10-15 mins. Add 1 1/2 cups of water and cover with lid and allow to cook till the mutton is very soft and ready to fall off the bones.
Serve with white (Basmati) rice and a simple cucumber-tomato salad.
Note: I have not used Ratanjot which gives the distinct red color to the original Kashmiri dish which is not freely available nowadays. Neither have i used red food coloring.
The gravy is a little thin and not very hot in the Original recipe and i have followed suit. One can add more chillis according to ones' preference.