Mutton Rogan Josh
ID: da85f251...
A classic Kashmiri delicacy, Mutton Rogan Josh features tender goat meat cooked in a rich, aromatic gravy flavored with Kashmiri red chillies, yogurt, ghee, and a blend of traditional whole spices.
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🍳 Cooking Flow
Pressure cook the mutton with basic spices, half of the ginger-garlic paste, and water. → Make pastes from fried onions with coconut powder, and the whole garam masala blend. → Fry the parboiled mutton in ghee and oil with whole tempering spices and the remaining ginger-garlic paste. → Prepare a spiced curd-gravy mixture, combine it with the fried mutton, and slow cook. → Pour in the reserved mutton stock, simmer until tender, and garnish with coriander leaves.
Cooking Steps
Brief Cooking Order
Pressure cook the mutton with basic spices, half of the ginger-garlic paste, and water. → Make pastes from fried onions with coconut powder, and the whole garam masala blend. → Fry the parboiled mutton in ghee and oil with whole tempering spices and the remaining ginger-garlic paste. → Prepare a spiced curd-gravy mixture, combine it with the fried mutton, and slow cook. → Pour in the reserved mutton stock, simmer until tender, and garnish with coriander leaves.
Introduction
A classic Kashmiri delicacy, Mutton Rogan Josh features tender goat meat cooked in a rich, aromatic gravy flavored with Kashmiri red chillies, yogurt, ghee, and a blend of traditional whole spices.
Step 1
Heat 1 tbsp of oil in a pressure cooker. Add a bay leaf, black peppers, a large black cardamom, and the mutton pieces.
Step 2
Add half of the ginger-garlic paste (2 tsp), salt, and turmeric powder. Pour in 1/2 liter of water and pressure cook for about 15 minutes.
Step 3
Meanwhile, prepare the gravy components: grind the fried onions and coconut powder into a paste. Grind the whole garam masala, ani seeds (saunf), and dry ginger powder into a fine paste. Blend the sour curd.
Step 4
Separate the cooked mutton pieces and keep the mutton soup/stock aside to use in the gravy later.
Step 5
In a deep pan, add desi ghee and a tablespoon of oil. Add the whole tempering spices (bay leaf, black peppers, green cardamoms, black cardamom, cloves).
Ingredients List
Important Notes
The color of the gravy comes primarily from Kashmiri red chilli powder, which is vibrant red but mild in heat.
Pressure cooking the mutton first ensures it becomes extremely tender before slow-cooking with the gravy.
You can adjust the oil and ghee amount according to the fat content of the mutton.
Blended sour curd should be mixed well with the spices to prevent it from curdling when added to the hot pan.
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