Rogan Josh, what a strange name! When our teacher was teaching us this dish in cooking class, we started getting quite impatient…yes…since it took 2 hours to cook it and we only got to taste 1 tablespoon of it. 🙂
I thought to myself that I will never try this dish at home…as it is so time-consuming.
While browsing through the library at the catering college, I came upon a book (whose name I can’t recall) which had a photo of Mutton Rogan Josh, and I was completely astonished. I quickly copied the recipe and tried it out at home the very next day. And it turned out to be an awesome, flavorful rogan josh. This is not the authentic time-consuming version of the Kashmiri Recipe. Instead, it is a shortcut to making this mutton dish.
This recipe doesn’t contain any food color and it is cooked in the pressure cooker. No need to ‘Bhuno’ this masala for hours on end. Just add all spice powders mentioned like dry ginger powder, fennel powder and whole spices like a mace.
This spicy mutton dish goes well with mild pulao rice. I usually relish it with Kashmiri pulao and carrot salad. So try this recipe and feel free to write a feedback. And if you find the book from which this recipe is taken then do send me its name. I will gratefully give credit to that incredible author.
Equipment and Utensils
Mixer or grinder
400 grams (2 cups) Mutton Pieces cleaned
70 grams (2 small) Onions finely chopped
100 grams (2 medium) Onions thinly sliced
8 to 10 Kashmiri Red Chilies
10-12 Cashew Nuts
15 Garlic Cloves peeled
1 small piece of Ginger roughly chopped
2 tablespoons Lemon Juice
1½ teaspoon Salt
2 tablespoons Vegetable Oil
Whole Garam Masala
2 Green Cardamom pods
1 Black Cardamom
4-5 Pepper Corns
1 inch Cinnamon
1 small Maze Piece
Dry Spice Powders
½ teaspoon Dry Ginger Powder
½ teaspoon Fennel Powder
½ teaspoon Garam Masala Powder
½ teaspoon Red Hot Chili Powder
2 Tablespoons finely Chopped Coriander Leaves
Clean mutton pieces and marinate them in some salt and lemon juice.
Take pressure cooker pan and keep it on medium flame.
Add 1 tablespoon oil to it, add thinly sliced onion and fry for 5-7 minutes.
When onion is fried properly, add roughly chopped ginger and garlic.
Fry for 3-4 minutes and add dry red chilies and cashew nuts.
Keep stirring after addition of cashew nuts, then put this fried masala into a mixer jar.
After it cools down, grind it to a fine paste.
Add the remaining 1 tablespoon of oil to the cooker.
When oil is hot, add finely chopped onions into it.
Fry till they are golden brown in color.
Once they turn golden brown, add all whole garam masala.
Fry for 1-2 minutes, then add the marinated mutton pieces.
Add the ground masala paste along with some water.
Mix everything properly by adding salt and all the mentioned dry spice powders.
When water starts boiling close the lid of the pressure cooker.
Cook for 2 whistles on high flame and then continue cooking on low flame for next 15 minutes.
Don’t be in a hurry to open the cooker and let the pressure release by itself.
After opening the cooker, check for seasoning.
Add some salt or chili powder as per taste.
Garnish with some chopped coriander.
Serve hot with Kashmiri Pulao.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Number of Servings: 4