So one often meets a Rogan Josh on the menu in a restaurant serving Indian cuisine but rarely do you run into an authentic preparation of the same. The recipe I’m sharing with you is a traditional one picked up from Kashmiri friends. Though each family always has their little secrets to their recipes, this has now become our go to.
This recipe roughly serves four people
1 KG Mutton cut into pieces at least 1.5 inches in size
1/2 Cup Curd Whipped
Mustard Oil (you can use ghee as well)
Asafoetida (hing) 1/2 Teaspoon
Whole Masala (Red Chillies, Cardamom, Cinnamon, Star Anise, Cloves)
Fennel Powder 3/4 Teaspoon,
Dry Ginger Powder 3/4 Teaspoon,
Kashmiri Red Chilli Powder 1.5 Teaspoon
Salt as per taste
Heat the oil in cooker
Add Asafoetida till it becomes light yellow
Add the whole Masalas and stir till fragrant
Add the mutton and let the oil coat it properly
Stir till water released from mutton dries up and the mutton is roasted.
Add the whipped curd and stir for about 10 mins
Add salt, Red chilli powder, saunf powder and dry ginger powder… and mix in properly
If it is too dry you can add a little water and amalgamate it into the curd and spices.
Once mixed properly, add another 1.5 cups of water and cook in a Pressure cooker on high-medium for about 5-6 Whistles
Best eaten with fragrant basmati rice.