Mutton Rogan Josh (Kashmiri Mutton Curry)
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal (the “Wazwan”). It is believed that the roots of this dish originated in Persia and it was originally brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine.
Ingredients
  • Mutton: ½ kg or 1lb (lamb or goat, preferably rib or leg meat)
  • Red Chili Powder: 1 tsp
  • Ginger powder: ½ tsp
  • Fennel powder: ½ tsp
  • Cloves/laung : 3
  • Jeera/cumin seed: 2 tsp
  • cinnamon /dalchini powder: ½ tsp
  • Hing/aesofoetida: A pinch
  • Yogurt: 2 tbsp
  • Black elaichi/cardamom : 2 big
  • Green elaichi/cardamom: 2 small
  • Oil : 3 tbsp
  • Salt: to taste.
Instructions
  1. Wash meat and keep in colander till the water drains.
  2. Heat oil in a pressure cooker. Add hing to oil. Add meat and stir-fry well.
  3. Add cloves, cinnamon powder, powdered black cardamom and 1 tsp cumin seeds. Stir-fry till color of meat turns light brown.
  4. Add red chili powder, and yogurt. Fry again till no white color of yogurt is visible.
  5. Add ginger powder, fennel powder , salt and ½ cup of water. Pressure cook for 5 minutes or 3 whistles. Turn off stove and open cooker when pressure has dropped.
  6. Check for the desired tenderness. If you see excess water, boil till desired consistency is reached.
  7. Grind 1 tsp cumin seeds and green small cardamom and sprinkle on meat and cover. This will give exotic aroma to meat.
Recipe by YourHungerStop at https://www.yourhungerstop.com/mutton-rogan-josh-kashmiri-mutton-curry/