Mutton roganjosh

Rogan josh (or roghan josh) is a staple of Kashmiri cuisine.The name rogan josh is derived from the word rogan meaning "red colour" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat.

Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude. 

It consists of braised Lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom and cinnamon). Its characteristic brilliant red colour traditionally comes from liberal amounts of dried Kashmiri chilies that have been de-seeded to reduce their heat: these chilies (whose flavor approximates that of paprika .

It is said that  the original roganjosh is made with no onion and garlic and uses specific kashmiri spices.This recipe is the one which is usually served at the restaurants,You can call it an adapted version of "roganjosh"  .I  watched this recipe on food safari and tried to replicate it .This is the 50 th post on my blog (Alhamdulillah),The journey which I had started as a novice has reached 50 posts !!!.All this couldn't have happened because of you all who encourage me through your likes and comments .Insha Allah a lot more to be accomplished, to learn, as  it is said  "I have to travel miles before I sleep "................

Lets start cooking....

INGREDIENTS

•  500 gms Mutton(bone in )
• 4 tbsp oil
• 3 / 250 gms onions
• 2 / 100 gms tomatoes
• 2 tbsp ginger garlic.
• 1/4 tsp turmeric
• 1/2 cup yogurt
• 1/2 tsp kashmiri chilli powder
• 1/2 tsp garam masala
• 1 tsp coriander powder
• 1 1/2 tsp cumin powder
• 3 cloves
• 3 cardamoms(green)
• 1 black cardamom 
• 1/2 tsp cumin ( whole)
• 1/2 tsp fennel powder
• 1 inch cinnamon
• 1 bay leaf 
• salt to taste 

PROCEDURE

1. Heat oil in a pan /a pressure cooker and add the whole spices.
2. Add thinly sliced onions to it and cook until golden brown .
3. Add chopped tomatoes and cook until soft and mushy .
4. Now add mutton, salt and saute (bhuno) until the colour of mutton changes.
5. Add all the remaining spices,curd(whisked) and saute for 5 minutes.
6. Pour 1/2 glass of water and pressure cook on high for 1 whistle and simmer the flame for 2 ore whistles.
7. Allow the pressure to leave on it self ,open the cooker and check the mutton .
8. Add chopped coriander leaves  and water for desired consistency of the gravy .
9. Serve with plain rice or paratha.

NOTES

1. Use mutton with fat for this recipe .
2. You can slow cook the gravy(which is generally done)  which obviously gives better taste.
3. I was running short of kashmiri red chilli powder ,so I have used the regular one .
4. The water content ,pressure cooking time entirely depends on the quality of mutton and the pressure cooker ,so use to your discretion . 

Yummily, 

linking this to remyas event