MUTTON ROGAN JOSH

Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude.

Our exotic lamb curry is made in a true Kashmir style, and being one of the most popular dishes in India, it’s no surprise that it’s also one of the most popular dish.

Prep time:

15 min, plus overnight Marinate

Cook time:

6 Hours

Serves:

6

marinates  Mutton overnight before cooking slowly in a curried Yogurt and Tomato sauce

INGREDIENTS

• 1 kg mutton
• Ghee, to fry
• 2 Red Onions, roughly chopped
• 6 fat Garlic cloves, crushed
• 1 heaped tbsp freshly grated Ginger
• 1-2 Green Chilies
• Ghee, to fry
• 150 g natural Yogurt
• 1 Lime, Juice only

For the Spice mix

• 1 tbsp Fennel Seeds, toasted
• 1 tbsp Cumin Seeds, toasted
• 1 tbsp Coriander Seeds, toasted
• 1 tbsp Poppy Seeds, toasted
• handful Cashew Nuts, toasted
• 2 tbsp desiccated Coconut, toasted
• 1/2 tsp Cloves, toasted
• blade of mace, toasted (Japatri)

For the Curry

• Ghee, to fry
• 2 large Red Onions, finely sliced
• 1/2 tsp Turmeric
• 1 tsp Chili  powder (Kashmir chili )
• Salt  for Taste
• good grating of Nutmeg
• 1/2 tin canned chopped Tomatoes, blitzed
• 1 tbsp Tomato puree
• 1 large pinch Saffron
• 200 g natural Yogurt

To Garnish

• 1 handful chopped Coriander
• 1 handful chopped Mint Leaves

METHOD

1. In a blender, blitz the two chunkily chopped Onions, the Garlic, Ginger and the Chilies.
When you have a paste, fry it in a little of the Ghee over a medium Flame for about 10 minutes or until the Onion is Brown, sticky and well cooked.

2 Marinate Mutton with the fried Onion paste, Turmeric, Yogurt and Lime juice. Mix well and leave it to Marinate for a few hours or preferably overnight.

3.  Put the marinated Mutton and all the marinating juices in a pan with some heated Oil, and fry for about ten minutes.

4. For the spice mix: grind all the Ingredients together in a spice mill. 

5. For the curry: fry the Red Onions in a pan until golden, add some grated Nutmeg and the Spice mixer. Cook for a further couple of minutes. Then add the Tomatoes, Tomato puree and a pinch of Salt. 

6. Crush the Saffron in a pestle and mortar with 2 tablespoons of warm Water and pour into the pan. 

7. Add a little more warm Water to the pan and then pour in the Yogurt. Mix well, and pour the sauce over the Mutton . Cover it and cook it till the Mutton become tender.

8. Remove from the Flame and Garnishes with Mint & Coriander Leaves.