This is an aromatic and flavourful signature dish of Kashmir. It is traditionally made with lamb, mutton or goat. It was introduced by Mughals from Persia. The word ‘rogan’ means oil or ghee in Persian or red in Hindi and josh refers to passion or hot.
Ingredients
1. Mutton – 500 gm
2. Black cardamom – 1
3. Green cardamom – 2
4. Cinnamon – 1 inch
5. Mace (javitri) – 2
6. Garlic cloves – 3
7. Cumin seeds – ¼ tsp
8. Saffron – a pinch
9. Kashmiri red chilli powder – 1 Tbsp
10. Turmeric powder – ½ tsp
11. Dry ginger powder – 1 Tbsp
12. Fennel seed powder – ½ Tbsp
13. Salt
14. Hing (asafetida) – ¼ tsp
15. Curd – ¼ cup
16. Oil or ghee – 3 Tbsp
17. Milk – 2 Tbsp
Preparation
1. Soak the saffron in the milk and keep aside.
2. Make a coarse powder of cinnamon, green cardamom, mace and cumin seeds and keep aside.
3. Mix chilli powder, ginger powder, fennel seed powder, salt and curd in a bowl and keep aside.
4. Heat ghee or oil in a pressure cooker and add jeera and hing. Add the crushed garlic and sauté for few seconds.
5. Add mutton pieces and mix well. Add the powdered garam masala (at step – 2 above) and stir well.
6. Stir fry on low flame till meat changes its colour to brown.
7. Add the curd mixture and mix well. Add ½ cup of water and stir cook till oil separates.
8. Add the saffron mix. Stir well.
9. Add enough hot water to cover the meat and pressure cook for 10 minutes on medium flame and then reduce to low flame and cook for another 10 minutes.
10. Serve hot.
Tips
1. Use mustard oil for authentic flavour.
2. Adjust the chilli powder as per your preference.
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