Most of the Kashimiri recipes have been attributed to invaders from Afghanistan and Persia. Rogan Josh or Mutton Roghan Josh has similar roots. This mutton recipe has mainly Persian influences and has two different traditional versions. A hot favorite in the traditional Kashimiri Wazawan, the muslim Rogan Josh recipe has the ginger-garlic-onion as its base. Whereas the Kashmiri Pandits’ version, who did not eat garlic and onion, use Youghurt to mellow down the chilli and the spices used in the mutton curry preparation.
My Mutton Rogan Josh Recipe is a mix of both, but avoids the more common preparations used in most Indian hotels that use tomatoes too. The core of Rogan Josh recipe is that the meat is cooked in clarified butter and the meat fat. Select aromatic spices are used to flavor the meat. The josh or passion is expressed in both use of butter and the red color from the de-seeded Kashmiri chilies. Traditional preparation is said to use some other local flowers that give the dish its signature red color.
The Mutton Rogan Josh recipe here uses onions and ginger along with yogurt to mellow the heat from the chillies. Mutton Rogan Josh recipe is supposed to be more flavorful than hot. So most of the spices used in this recipe add flavor rather than heat to the recipe.
Rogan Josh Recipe Ingredients
3 Tbsp Ghee or Clarified Butter
3 pods Green Cardomon
1 inch Cinnamon
3-4 Cloves
2 Bay leaves
1 Tsp Fennel, crushed
1 Tsp Ginger
1 Large onion – slivers
2 Tbsp yogurt
1 tsp Kashmiri chilli powder
A drop of Kewra essence
How to Make Rogan Josh
1. Add 2 Tbsp of Ghee to a deep pot and fry the onions. Once they are brown, drain the ghee and set aside the onions
2. Add the remaining ghee to the pot, and then add the whole spices. Fry the spices until they are aromatic
3. Add the mutton and fry for ten minutes or until it release all the fat
4. Add yogurt and fry until the yogurt is almost cooked through
5. Add onions and and the chilli powder and fry for a few more minutes
6. Add one cup water and ginger and let it simmer for ten minutes, finish with a drop of Kewra essence.
7. Serve with rice
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