Mutton Rogan Josh

Mutton Rogan Josh, a kashmiri based Indian delicacy. Packed with flavors of spices, the red color and oil floating is the key to this recipe. So don't compromise on the ingredients.
I have tried this recipe in restaurants, but never thought of making it at home. I had some boneless mutton and thought of making something different and tried this recipe which I got from another website. Tried to make it very simple. The result was absolutely fantastic and was a hit in my family, do try this recipe and share your comments.

Preparation Time :10 mins| Cooking Time : 45 mins| Serves : 4

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Ingredients:

Mutton or lamb - 500 gms

Lemon juice - from 1/2 lemon

Curd/yogurt - 1 cup

Black cardamom powder - 1/2 tsp

Green cardamom powder - 1/2 tsp

Turmeric - 1/2 tsp

Kashmiri chili powder - 1 tbsp

Red chili powder - 1 tbsp

Dania powder - 1 tbsp

Dry ginger powder/Sukku - 1 tsp

Garam masala powder - 1 tsp

Black pepper powder - 1/2 tsp

Sombu/Saunf powder - 1/2 tsp

Asfoetida/Perungayam - 1/4 tsp

Ratanjot - 3 pieces ( I haven't used it in this recipe as I could not find)

Salt to taste

For tempering:

Butter/Ghee - 2 tbsp

Bay leaves - 1

Cinnamon stick - 1 1/2 inch

Method:

• Marinate mutton using all the ingredients listed above.

• Mix and leave overnight or for a minimum of 1 hr.

• Take butter in a pan add the tempering ingredients, I forgot to add saunf powder so I added during tempering.

• Add the marinated mutton.

• Saute for few minutes. Add 1 cup water.

• Close and cook in low flame for 45 mins, or pressure cook.The cooking time depends on the meat, so cook accordingly.

• Once the meat is cooked, reduce the sauce as needed. You can see the oil floating.

• Serve hot with paratha/roti/plain rice.

Note:

1. Ratanjot is the spice which brings the color. But since I could not get I have added a little more of kashmiri chili powder.

2. If you feel your mutton will not cook, do pressure cook and then follow from marinating or cook after tempering as mentioned above.

3. You can add the mutton cooked water instead of regular water to adjust the gravy.

$. Longer the marination softer the meat.