Mutton Rogan Josh

Rogan josh (or roghan josh) is one of the signature recipes of Kashmiri cuisine.It was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine.This slow cooked mutton with a rich aromatic gravy,is well worth the effort.

Traditional Kashmiri Rogan Josh has thin gravy and a thick layer of oil on top. This dish is best enjoyed with steaming hot boiled rice.

Ingredients:
•Mutton, 800 grams
•Oil, 4 tablespoons
•Asafoetida, 1 1/4 teaspoons
•Cinnamon, 2 one-inch sticks
•Cloves, 6-8
•Black peppercorns, 5-6
•Black cardamoms, 4
•Kashmiri red chilli powder, 1 tablespoon
•Fennel seed (saunf) powder, 2 teaspoons
•Dry ginger powder (soonth), 1 tablespoon
•Coriander powder, 1 tablespoon
•Salt to taste
•Yoghurt,whisked, 1 cup

Method:

• Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant.
• Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. This may take twelve to fifteen minutes.
• Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.
• Add yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally.

 Serve hot with rice.