Rogan Josh is a authentic mutton gravy prepared in Jammu Kashmir state. This dish is prepared in two ways in kashmir, where Kashmiri Muslims use onions and garlic and Kashmiri hindu avoid using onions and garlic. Traditionally whole red chillies are used in place of chilies powder and give lovely red colour to your gravy.
Kashmiri cuisine has had the earliest influence on Kashmiri Pandit cuisine. Usually, Pandits do not eat meat, however the Pandits of Kashmir have always eat all meats except beef. Beef is strictly forbidden in Pandit cuisine and in Kashmiri Muslim cuisine.
Serves: 3 ~ 4
Adapted from here
1 lb / 500 grams mutton
Salt to taste
Rogan JoshPreparation time: 10 minutesCooking time: 30 ~ 40 minutes
Serves: 3 ~ 4
Adapted from hereIngredients:
1 lb / 500 grams mutton1 tsp kashmiri red chilly powder( I added normal curry powder)½ tsp garam masala powder½ tsp ginger powder1 tbsp coriander powder¼ tsp turmeric powder¼ cup curd
Salt to tasteChopped coriander for garnishFor Seasoning:3 tbsp oil½ tsp cumin powder½ tsp black pepper corns6 cloves3 green cardamom2 inch cinnamon stickFew threads of maceMethod:1. Heat oil in a pressure pan and put all seasoning ingredients. When they start to crackle, add mutton pieces. Fry for few minutes. Say 5 ~ 7 minutes. Stir in between.3. Add all the masala powders to the mutton. Mix and fry till the oil separates from the mixture .4. Add curd and stir continuously to avoid curdling of the curd. Add water and salt. Cover the pan with lid. Place the weight and cook the meat for 3 ~ 4 whistle or meat becomes tender.5.When steam drops, open the lid and cook the gravy to medium or required consistency. Adjust salt and spice to taste. Add cream and stir well and cook for about 5 more minutes. Garnish with cilantro.