Ingredients:
- •500 grams Mutton , with bones, cut into medium pieces
- •1 cup Curd (Dahi / Yogurt)
- •Salt , as required
- •Mustard oil , as required
- For whole spices, add
- •2 Black cardamom (Badi Elaichi)
- •4 Cardamom (Elaichi) Pods/Seeds
- •4 Cloves (Laung)
- •1 inch Cinnamon Stick (Dalchini)
- •1 Bay leaf (tej patta)
- •1/2 teaspoon Black pepper powder
- •1 teaspoon Fennel Powder
- •1/2 teaspoon Asafoetida (hing)
- •2 teaspoons Kashmiri Red Chilli Powder
- •1/2 inch Ratan jot (alkanet) , (infuse it in heated oil)
- For marinating
- •1 teaspoon Fennel seeds (Saunf)
- •1/4 teaspoon Cinnamon Powder (Dalchini)
- •1 teaspoon Kashmiri Red Chilli Powder
- •1/2 teaspoon Black pepper powder
- •1/2 teaspoon Cardamom Powder (Elaichi)
Method:
- To begin making the Kashmiri Rogan Josh recipe, wash the mutton nicely and drain the water completely.
- Marinade the mutton with mentioned ingredients under Marination for approximately for 1 and 1-1/2 hours. Cling wrap the bowl and refrigerate it for better results.
- Heat oil in a heavy bottomed wok and add bay leaf and other whole spices mentioned.
- Immediately, add the marinaded mutton and mix well.
- Fry on medium to high flames stirring occasionally.
- Now add asafoetida (hing) and stir well.
- Add almost 1 cup of water in the mutton mix and allow it to cook with lid closed.
- In a separate bowl, add yogurt and red chilli powder & fennel powder and whisk nicely.
- Take off the lid and add whisked yogurt and mix well such that everything incorporates nicely.
- Adjust salt as needed.
- Now add Ratan Jot / root infused in oil in the mutton and cook till mutton is soft and tender.
- Garnish with fresh coriander and serve hot.
- Serve Kashmiri Rogan Josh with hot steamed rice or rumali rotis for a delicious weekend meal.