Mutton Roganjosh – The signature delicacy of Kashmiri Cuisine !!
Mutton Roganjosh is a signature recipe of the Kashmiri Cuisine. The dish was introduced to me by one of my colleagues in office nearly 5 years back, when his mother was at home who cooked it up. Am really greatful to aunty for such a yummy flavor which I still long to have at times.
The way it is cooked in many restaurants is not the real way the kashmiris cook it. The best part used in mutton roganjosh is ratanjot, which imparts real color to the lovely dish. The original recipe has been still engraved in the hearts of the great kashmiri pandits, who cook the dish best. There have been myths, that the Mutton Roganjosh is cooked only in spices, but there have been a number of modified versions of the dish.
Heating of the mustard oil and adding asafoetida and fennel seeds, imparts a yummy flavor to the dish. I had longed for this dish since long, but unfortunately; it took me months to find an authentic one. Could not stop myself from making the yummy dish, even though I was short of ratanjot which imparts a lovely color to the dish, rather I used a cheat code to add a pinch of edible red color to give the dish the color.
All set to start cooking the mutton roganjosh, could smell the aroma of the spices and the mustard oil heating up already… yumm can’t wait any more..
Recipe – Mutton Roganjosh
20 minutes for preparation, 40 minutes for cooking
- 1 kg goat mutton
- 3 tablespoon mustard oil
- 2 – 1 inch cinnamon
- 5-6 cloves
- 4 black cardamom
- 5-6 green cardamom
- 2 bay leafs
- 2 tablespoon red chili powder
- 1 tablespoon ginger powder
- 2 tablespoon asafaetida
- 2 tablespoon fennel powder
- 1 teaspoon ginger powder
- 1 kg onions
- 2 tablespoon ginger garlic paste
- 1 pinch edible red color
- Salt to taste
- Cut onions into thin slices.
- Heat mustard oil in a cooker and let heat till fuming.
- Remove from heat and add 1 teaspoon asafoetida, 1 teaspoon fennel powder, in case fennel powder is not available, fennel seeds can be used.
- Heat the oil again and add 1 teaspoon asafoetida and 1 teaspoon fennel powder. Repeat the process 3-4 times.
- Roast cumin, cinnamon, cloves, black cardamom, green cardamom on a tawa for 3-4 minutes on a low flames. Let the roasted spices cool. Crush them and keep aside.
- To the pan add bay leaf, add mutton pieces to it and fry till fried and the mutton changes color and releases water.
- Add onions to it and roast well, till the the onions turn pinkish red in color.
- Add ginger and garlic paste to it and cook for another 3-4 minutes.
- Add the crushed spices to it and let it cook on low flame for the next 5-6 minutes.
- Add red chili powder, salt, ginger powder and mix well.
- Cook on low flame for 8-10 minutes. In case the gravy is too dry, you can endanger burning the spices; so add 1/3rd glass of water .
- The mutton should ooze enough water if fresh that you will not need to add water separately. Add meat masala and cook for next 5-6 minutes.
- Add salt to taste, remember you added to salt some time back also, so add only if needed.
- Once the curry starts oozing oil, add yogurt and if required little water. Cook for next 30 – 40 minutes on low flame with consistent stirring and adding water if required.
Once the mutton pieces starts leaving the bones, add finely sliced coriander leaves. You are now ready to serve the hot, yummyyyyy mutton roganjosh with tandoori roti.
Recipe By: Yogesh Singh
Image By: Yogesh Singh