Here is another lovely creation for the mutton lovers! Rogan Josh is a dish which probably originated in Persia and was brought to India during the Mughal period. Mutton Rogan Josh has a thin, red-coloured gravy with lots of oil on the top. The red color comes from the Kashmiri red chilies and roots of the plant called Rattanjot. Mutton Rogan Josh can be had with rice or enjoyed with some lovely naan bread. The dish can be made with or without garlic and onion, and for today’s creation I didn’t use these, although I did use yogurt or dahi. It’s best to enjoy this dish piping hot.
Ingredients needed for Mutton Rogan Josh
- Mustard oil – 6 tbsp
- Badi Elaichi – 3-4
- Laung – 4-5
- Kali mirch – 4-5
- Whole red chili – 4-5
- Zeera – 1 tsp
- Heeng – 1/4 tsp
- Mutton – 500 g
- Saffron (1 pinch dipped in hot milk) – 2 tbsp
- Dahi – 1 cup
- Kashmiri red chili – 1-1/2 tbsp
- Saunf – 3 tsp
- Dry ginger powder – 1 tsp
- Dhania powder – 1 tbsp
- Salt to taste
- Ratanjot – small piece heated with a little oil
How to make Mutton Rogan Josh
- Heat oil in a pan.
- Add the whole spices and fry for a few seconds.
- Add whole red chili, zeera and heeng and let it splatter.
- Add the mutton and cook on high flame till it turns slightly brown (about 5-6 min).
- Add 1/2 cup water and cook for about 10 min on low flame.
- Add all ground spices along with saffron milk and mix well.
- Whisk and add dahi and cook for a about a min.
- Add a cup of water and cook the mutton till done (about 1-2 hours).
- Pour the rattanjot-infused oil.
- Serve hot.