Mutton Rogan Josh

90 mins
Serves 1
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Directions

  1. 1Soak a pinch of saffron in 2 tbsp of warm milk and set aside
  2. 2Soak a pinch of saffron in 2 tbsp of warm milk and set aside
  3. 3Soak a pinch of saffron in 2 tbsp of warm milk and set aside
  4. 4Pound together one black cardamom and three cloves to form a fine powder
  5. 5Pound together one black cardamom and three cloves to form a fine powder
  6. 6Pound together one black cardamom and three cloves to form a fine powder
  7. 7Remove the cardamom skins
  8. 8Remove the cardamom skins
  9. 9Remove the cardamom skins
  10. 10Also, pound three green cardamoms to a fine powder and remove the skins
  11. 11Also, pound three green cardamoms to a fine powder and remove the skins
  12. 12Also, pound three green cardamoms to a fine powder and remove the skins
  13. 13Soak the kashmiri red chilies in water for about an hour
  14. 14Soak the kashmiri red chilies in water for about an hour
  15. 15Soak the kashmiri red chilies in water for about an hour
  16. 16Add the soaked red chilies to a blender along with 4 to 5 tablespoons of water, and grind to a smooth paste
  17. 17Add the soaked red chilies to a blender along with 4 to 5 tablespoons of water, and grind to a smooth paste
  18. 18Add the soaked red chilies to a blender along with 4 to 5 tablespoons of water, and grind to a smooth paste
  19. 19Take 200 grams of curd or yogurt at room temperature and beat well
  20. 20Take 200 grams of curd or yogurt at room temperature and beat well
  21. 21Take 200 grams of curd or yogurt at room temperature and beat well
  22. 22To this, add 1 and 1/2 teaspoons of ginger powder, 3 tablespoons of fennel powder, 2 teaspoons of coriander powder and 1 teaspoon of cumin powder
  23. 23To this, add 1 and 1/2 teaspoons of ginger powder, 3 tablespoons of fennel powder, 2 teaspoons of coriander powder and 1 teaspoon of cumin powder
  24. 24To this, add 1 and 1/2 teaspoons of ginger powder, 3 tablespoons of fennel powder, 2 teaspoons of coriander powder and 1 teaspoon of cumin powder
  25. 25Mix well and keep aside for later use
  26. 26Mix well and keep aside for later use
  27. 27Mix well and keep aside for later use
  28. 28Heat 2/3 cup (~150 ml) of mustard oil in a skillet
  29. 29Heat 2/3 cup (~150 ml) of mustard oil in a skillet
  30. 30Heat 2/3 cup (~150 ml) of mustard oil in a skillet
  31. 31Once the oil is smoking hot, reduce the heat to low
  32. 32Once the oil is smoking hot, reduce the heat to low
  33. 33Once the oil is smoking hot, reduce the heat to low
  34. 34Add 1 tsp of cumin seeds, two black cardamoms, five cloves, half teaspoon of asafetida or hing
  35. 35Add 1 tsp of cumin seeds, two black cardamoms, five cloves, half teaspoon of asafetida or hing
  36. 36Add 1 tsp of cumin seeds, two black cardamoms, five cloves, half teaspoon of asafetida or hing
  37. 37Give a quick mix to flavor the oil and then add the mutton pieces
  38. 38Give a quick mix to flavor the oil and then add the mutton pieces
  39. 39Give a quick mix to flavor the oil and then add the mutton pieces
  40. 40Add some salt and sear on high heat for 3 minutes, turning the mutton over in between
  41. 41Add some salt and sear on high heat for 3 minutes, turning the mutton over in between
  42. 42Add some salt and sear on high heat for 3 minutes, turning the mutton over in between
  43. 43Reduce the heat to medium-high and sauté the mutton for 12 minutes, keep stirring in between
  44. 44Reduce the heat to medium-high and sauté the mutton for 12 minutes, keep stirring in between
  45. 45Reduce the heat to medium-high and sauté the mutton for 12 minutes, keep stirring in between
  46. 46Add the pounded black cardamom and cloves
  47. 47Add the pounded black cardamom and cloves
  48. 48Add the pounded black cardamom and cloves
  49. 49Add the soaked saffron strands along with the milk and give a quick mix
  50. 50Add the soaked saffron strands along with the milk and give a quick mix
  51. 51Add the soaked saffron strands along with the milk and give a quick mix
  52. 52Add the Kashmiri red chili paste
  53. 53Add the Kashmiri red chili paste
  54. 54Add the Kashmiri red chili paste
  55. 55Mix everything together really well
  56. 56Mix everything together really well
  57. 57Mix everything together really well
  58. 58Once oil starts releasing, lower the heat and add the beaten yogurt with all the spices
  59. 59Once oil starts releasing, lower the heat and add the beaten yogurt with all the spices
  60. 60Once oil starts releasing, lower the heat and add the beaten yogurt with all the spices
  61. 61Stir for about 4 minutes or until the liquid starts to boil
  62. 62Stir for about 4 minutes or until the liquid starts to boil
  63. 63Stir for about 4 minutes or until the liquid starts to boil
  64. 64Cover with a lid
  65. 65Cover with a lid
  66. 66Cover with a lid
  67. 67Keep stirring in between until yogurt releases all the oil, about 15 minutes
  68. 68Keep stirring in between until yogurt releases all the oil, about 15 minutes
  69. 69Keep stirring in between until yogurt releases all the oil, about 15 minutes
  70. 70Add about 6 cups of hot water to form a curry
  71. 71Add about 6 cups of hot water to form a curry
  72. 72Add about 6 cups of hot water to form a curry
  73. 73Put back the lid and let the mutton cook
  74. 74Put back the lid and let the mutton cook
  75. 75Put back the lid and let the mutton cook
  76. 76Take one tablespoon of ghee or clarified butter in a small tadka pan
  77. 77Take one tablespoon of ghee or clarified butter in a small tadka pan
  78. 78Take one tablespoon of ghee or clarified butter in a small tadka pan
  79. 79Once the ghee has completely melted, turn the flame to low and add two pieces of ratanjot
  80. 80Once the ghee has completely melted, turn the flame to low and add two pieces of ratanjot
  81. 81Once the ghee has completely melted, turn the flame to low and add two pieces of ratanjot
  82. 82Stir and cook on the lowest flame for 1 and a half minutes
  83. 83Stir and cook on the lowest flame for 1 and a half minutes
  84. 84Stir and cook on the lowest flame for 1 and a half minutes
  85. 85Carefully remove the ratanjot, and add the red colored ghee to the mutton curry
  86. 86Carefully remove the ratanjot, and add the red colored ghee to the mutton curry
  87. 87Carefully remove the ratanjot, and add the red colored ghee to the mutton curry
  88. 88Add 3 teaspoons of sugar or according to taste and give it a stir
  89. 89Add 3 teaspoons of sugar or according to taste and give it a stir
  90. 90Add 3 teaspoons of sugar or according to taste and give it a stir
  91. 91Adjust salt if needed
  92. 92Adjust salt if needed
  93. 93Adjust salt if needed
  94. 94Cover and cook until mutton is tender and falls off the bones, about 1.5 hours
  95. 95Cover and cook until mutton is tender and falls off the bones, about 1.5 hours
  96. 96Cover and cook until mutton is tender and falls off the bones, about 1.5 hours
  97. 97Sprinkle 1 tsp of garam masala on top
  98. 98Sprinkle 1 tsp of garam masala on top
  99. 99Sprinkle 1 tsp of garam masala on top
  100. 100Add the pounded green cardamom powder
  101. 101Add the pounded green cardamom powder
  102. 102Add the pounded green cardamom powder
  103. 103Turn off the flame, cover, and let rest for 10 minutes
  104. 104Turn off the flame, cover, and let rest for 10 minutes
  105. 105Turn off the flame, cover, and let rest for 10 minutes

Ingredients

  • 1 Kg Mutton (Rann)
  • 1 Kg Mutton (Rann)
  • 1 Kg Mutton (Rann)
  • a pinch Saffron
  • a pinch Saffron
  • a pinch Saffron
  • 2 tbsp Milk
  • 2 tbsp Milk
  • 2 tbsp Milk
  • 150 ml Mustard Oil
  • 150 ml Mustard Oil
  • 150 ml Mustard Oil
  • 0.5 tsp Asafetida
  • 0.5 tsp Asafetida
  • 0.5 tsp Asafetida
  • 8 Cloves
  • 8 Cloves
  • 8 Cloves
  • 3 Black Cardamom
  • 3 Black Cardamom
  • 3 Black Cardamom
  • 3 Green Cardamom
  • 3 Green Cardamom
  • 3 Green Cardamom
  • 1 tsp Cumin Powder
  • 1 tsp Cumin Powder
  • 1 tsp Cumin Powder
  • 2 tsp Coriander Powder
  • 2 tsp Coriander Powder
  • 2 tsp Coriander Powder
  • 3 tbsp Fennel Powder
  • 3 tbsp Fennel Powder
  • 3 tbsp Fennel Powder
  • 1.5 tsp Dry Ginger Powder
  • 1.5 tsp Dry Ginger Powder
  • 1.5 tsp Dry Ginger Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Garam Masala Powder
  • 200 grams Curd
  • 200 grams Curd
  • 200 grams Curd
  • 3 tsp or to taste Sugar
  • 3 tsp or to taste Sugar
  • 3 tsp or to taste Sugar
  • 8 Whole Kashmiri Red Chili
  • 8 Whole Kashmiri Red Chili
  • 8 Whole Kashmiri Red Chili
  • To taste Salt
  • To taste Salt
  • To taste Salt
  • 2 Sticks Ratanjot / Alkanet
  • 2 Sticks Ratanjot / Alkanet
  • 2 Sticks Ratanjot / Alkanet
  • 1 tbsp Ghee / Clarified Butter
  • 1 tbsp Ghee / Clarified Butter
  • 1 tbsp Ghee / Clarified Butter

Equipment

Ceramic Pinch BowlsKitchen Scale (Digital)Mixing Bowls (Glass)Mortar-PestleOil Dispenser BottlePyrex glass containersSilicone SpatulaNon-Stick Deep Frying Pan with lidWooden BoardWooden Salt ContainerMixer-Grinder

Tips

  • Mustard oil is key to the flavoring of this recipe and it's recommended not to substitute it