Welcome back to Anupma’s Kitchen. Today we are going to prepare another favorite of mine, i.e., Mutton Rogan Josh.
Dear friends, this is one of the tastiest and super awesome dish from Kashmir. You know this is the dish that I learned from the master chefs only in five-star hotels.
I have seen in many restaurants they serve mutton rogan josh they serve the mutton curry and call it Mutton Rogan Josh, and it doesn’t have the punch what Rogan Josh must-have.
Ingredients needed to make Mutton Rogan Josh
- Mutton – 500 g
- Black cardamom – 4 nos
- Cinnamon sticks (small) – 4 pieces
- Green cardamom – 6 nos
- Mace – 2 nos
- Cumin seeds – ¼ ts
- Saffron – pinch
- Kashmir Red chilly powder – 1 ½ tbs
- Ginger powder 1/2 tbs
- Fennel seed powder ¼ tbs
- Salt – As per taste
- Hing – pinch
- Ghee – 2 tbs
- Turmeric optional – ½ ts
How to make Mutton Rogan Josh
We know many people add onion, tomato, and all this in making the Rogan Josh, but we are not going to add onion, tomato, and not even yogurt.
If you want, you can add a little bit of yogurt, but I’m not going to add yogurt. For this, the spice is what we will add is Javitri, i.e., maize cinnamon, green cardamom, cumin seeds, black cardamom, and saffron.
Except for black cardamom, we will make a powder of these four, and after it, we will add the black cardamom and cook the meat with it.
We have also got one and a half tablespoon of chili powder, not any chili powder, Kashmiri chili powder that will give nice red color, ginger powder, and fennel seed.
We are going to add this, which will give a very nice tasteful gravy. To make it very simple, we will mix all of these masalas so you will understand. We also have hing (Asafetida) powder.
You know hing is a must for mutton rogan josh. In this, we will add Kashmiri chili powder, ginger powder, and fennel seed powder with water and mix this into a watery paste.
Now in a blender, we will add the cumin seeds, green cardamom, cinnamon sticks, and javitri to make a nice coarse powder. We are not going to cook the Mutton Rogan Josh in oil.
This mutton rogan josh needs to be cooked in nice desi ghee. Heat the desi ghee in a pan, and when it heats up, we’re going to add Badi elaichi, i.e., black cardamom. It will give a nice flavor to this dish.
We have lamb meat. All the pieces of meat are mainly with bones, which is a shank part of the meat. Take all the pieces like shanks, and when these get cooked, the gravy becomes nice and very flavorful.
When the ghee is heated up, and our black cardamom is nicely roasted, add the meat pieces in it. We will cook this meat in this ghee, and you have to cook till the meat becomes slightly Brown.
That is when you get a delicious flavor to the gravy. It is better always to fry the meat like this and then cook it on a slow flame.
You will observe that the meat color is slightly turned brown, and you know this cooking method is used not only in India but throughout the world.
When we roast the meat like this, it is called the Maillard effect. What it does is it caramelizes the outer coating of meat and gives a very nice flavor to this dish.
In this, we will add the mixture or the paste of the chili powder and fennel powder and add little of saffron. It will also give a very nice flavor to this dish.
Add salt and pour in a lot of water to cover the meat. Now put the lid on and cook it on a slow flame for at least one hour to one and a half hours.
If you don’t have the patience to spend one and half hours of slow cooking, another easy method is to pour this into a pressure cooker. Cook it, and again transfer it back in the pan because you want this masala salt to be cooked.
In a slow cooking method like this, it evaporates the water because we added little extra water in this. That water will be evaporated, and when the sauce is done, it has to be liquidy, and all the masalas need to be cooked.
When you are cooking in an open method like this and when this is cooked for like half of the time that’s almost 45 minutes, then we are going to add the whole masalas. But if you do in the pressure cooker you know, you will have to add it after the meat is cooked.
After cooking for almost 45 minutes now, look at the gravy, it is nice. The oil is also slightly floating on top, and you can see in this meat the lamb bones were not visible when we started, but after 45 minutes, they are coming off the bone.
That’s when you know that the meat is getting nicely cooked. Now add the masala that is javitri, cinnamon, cardamom, and cumin, and all this will give a nice flavor to our Mutton Rogan Josh.
Add all of this, mix it, and we are going to cook this for another 30 minutes. At least till the time, the meat becomes nice and tender. The meat should be much cooked that it should be coming off the bone and properly done.
This meat will melt in your mouth. That is when you got a perfect and a super awesome tasty Mutton Rogan Josh. You don’t need to add curd, no tomatoes, no onions just with this masalas; you will not believe how much awesome flavor this will give.
Let us put the lid on. If you need to add a little water, you can keep adding little water till you get the desired consistency.
After cooking it for almost another 30 minutes, you will feel that the flavor of Mutton Rogan Josh has spread all over. You can see how the Rogan means the oil that is floating real red.
It is what makes this awesome dish, super to look at and tasty also, and Wow, you know if you make it right, this will taste super fantastic. It is so good, trust me. Make it the way like this, and it will be super fantastic.
When you use nice lamb shanks to make it and take it easy on the ginger powder, and you will get nice perfect Mutton Rogan Josh.
The color should come from the Kashmiri chilies. The flavor the aroma should come from saffron, and some people also add cockscomb.
It is a kind of flower which also gives a nice coloring. Some people add that, but for me, this is super perfect. Now we will switch off the flame. Enjoy this hot along with the nan.
Especially when I cook meat like this, I want the meat to be fully nice and tender but still retain some of the pink colors. That is why I did not add turmeric, but if you want, you can also add turmeric.
Eat it with basmati rice or with the Mughlai nan. Share this recipe with your friends or guest. They will love this delicious and mouthwatering dish.
I hope you enjoyed today’s learning how to make this awesome Mutton Rogan Josh from Kashmir.