Kashmir Special Rogan Josh

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Rogan Josh
Via: Envato

Not only Kashmir is beautiful, but also the food that it offers is super delicious. This Authentic Kashmiri Mutton Rogan Josh is a Kashmiri style Lamb Curry made with spices that are loaded with yummy flavours. It is a perfect easy to make rogan curry that can be paired with some yummy loaf of bread or naan.

Rogan Josh is a deep red spicy lamb or mutton dish which is originated from Persia. It is said that it was brought to Kashmir by the Mughals.

mutton
Via: Envato

The dish has a thin red-coloured gravy and a thick layer of ghee on top. The characteristic red colour of Rogan josh comes from the Kashmiri red chilli powder and ratan jot, which is the root of a plant having a deep red colour.

A bowl of Rogan Josh has 290 calories:

  • Total Fat 9g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 65mg
  • Sodium 530mg
  • Total Carbohydrates 28g
  • Dietary Fiber 5g
  • Total Sugars 8g
  • Added Sugars 1g
  • Protein 27g
Prepare time: 10 mins
Cook: 30 mins
Ready in: 40 mins

Ingredients

Ingredient
Via: Envato
  • ½ cup Mustard oil
  • 3-4 Cloves
  • 1-2 Green cardamom
  • 500 gm mutton
  • ¾ cup curd
  • A few strands of saffron
  • 1 tsp Dried ginger powder
  • ½ tsp Fennel powder
  • ¼ tsp Asafoetida
  • 1 ½ tbsp Kashmiri Red chilli powder
  • ¼ cup Mutton stock
  • Salt to taste
  • 1-2 Ratanjot
  • ½ cup ghee

Preparation

Ingredient
Via: Envato
    1. Heat a saucepan, then add mustard oil, cloves, green cardamom, mutton and saute it very well.
    2. Take a bowl, and add curd, saffron strands, dried ginger powder, fennel powder, asafoetida, Kashmiri red chilli powder and mix properly.
    3. Now, transfer it into a saucepan.
    4. Next, add salt according to taste and let it cook for some time.
    5. Add the little mutton stock and mix well.
    6. Cover it with a lid and then cook it till the meat is tender and soft.
    7. In a pan, add ghee, ratan jot and once it leaves the colour, strain the mixture and transfer it into the saucepan and mix it properly.

Serve it hot and pair it with naan or jeera rice.