Mutton Rogan Josh

What I will tell you all today is Rogan Josh. A Persian dish made with mutton and rich in tomatoes and various spices.

Rogan Josh is a Persian dish inspired from Kashmiri and Mughal cultures.

This was also my very first recipe for this blog which I made again after a long time for some special guests today.

Stay tuned to my twitter and facebook page which is https://www.facebook.com/chefshamsher/ for a recap of Eid-ul-Azha

INGREDIENTS FOR BASE:

500 grams mutton

salt as per taste

1 tablespoon of crushed whole spice (pissa hua garam masala)

2 tablespoon milk cream (aise hee aap log whitening cream daal dein toh kon zimahdaar hai)

2 tablespoons tomato paste

1 finely chopped onion

Juice of 1 lemon

INGREDIENTS FOR PASTE:

1 teaspoon fennel seeds (saunf)

8 green chilies

2 teaspoons ginger & garlic paste

1 1/2 teaspoons red chili powder

1 1/2 teaspoons coriander powder

1 onion

2 tablespoons chopped coriander leaves

Start off with tenderizing your meat by adding 2-3 glasses of water in a pressure cooker. Add the meat to it and let the whistle blow for 12-15 minutes.

You can boil the meat if you feel like but I had guests at home so time was not to mess around with.

Meanwhile the meat tenderizes. Heat oil in a non-stick pan. Add the chopped onion and crushed garam masala. Fry till golden brown.

Meanwhile the onions are frying you can make the paste by adding onion, fennel seeds, coriander powder, red chili powder, ginger & garlic paste and chopped coriander leaves.

Add the paste you made and salt. Fry well for 4-5 minutes. FRY IT PROPERLY OKAY.

Now after 12-15 minutes the mutton is done tenderizing.

Add the tender mutton cover it well with the paste and then add tomato paste with water.

NOTE - If the mutton after tenderizing has water left in the pressure cooker then add it with the mutton and do not add water after adding tomato paste.

Cover the lid and cook the mutton until the gravy reduces and oil separates.

 

Take the lid off after 5 minutes or when the oil separates.

Add fresh cream and 2 tablespoons of lemon juice. 

Mix it well and cook for 5 more minutes on high heat.

Mutton Rogan Josh is ready and let's dish it out now.

Here you go everyone. Try this and I bet you are going to love it more than you love your siblings. Eat it with naan, paratha and your hands.

Don't forget to comment.

Gushtaba

My ancestors come from a land far away known as Kashmir which obviously makes me a Kashmiri.

The weather of Kashmir is cold and usually the places where the weather is cold the food is heavier in terms of calories so the human body can cope with the extreme climate.

Kashmiri cuisines are mild in taste but rich in flavor with exotic ingredients.

One of the most tasteful Kashmiri recipes which I've tasted many time but made for the first time myself is Gushtaba.

Gushtaba is made of milk, yogurt, khoya meatball of chicken/mutton/beef and desi ghee.

YES it sounds like 6 million calories but its completely worth it.


Ingredients:

1 kilogram finely mice mutton (850 gram meat + 150 gram fat)

1 cup yogurt

1 cup khoya

half liter milk

4-6 dried red kashmiri mirch

4 tablespoon desi ghee

2 table spoon saunf powder (1 for the mince mutton and other for the gravy)

2 teaspoon black pepper (1 for the mince mutton and other for the gravy)

2 teaspoon salt (1 for the mince mutton and other for the gravy)

2 teaspoon garam masala (1 for the mince mutton and other for the gravy)

2 tablespoon of finely chopped mint leaves.

2 cups of mutton broth (chicken broth can also be used)

Put 1 teaspoon salt, 1 teaspoon black pepper and 1 tablespoon saunf powder in mince meat, mix the mince mutton and make meatballs which are also known as koftas.

NOTE - If you laugh at my koftas I will break your koftas.

Refrigerate the koftas for 15 minutes.

After 15 minutes put two cups of chicken/mutton/beef stock in a pan and steam cook the koftas for 15-20 minutes.

Meanwhile but milk, yogurt, khoya, kashmiri red chilies in a blender and make the gravy mixture out of it.

Put the gravy mixture in a non stick pan and start cooking it on medium heat. Adding 1 tablespoon saunf powder, 1 teaspoon black pepper and 1 teaspoon salt.

After the meatballs/koftas are cooked add them in the gravy and cook them for 15-20 minutes more.

Add desi ghee and finely chopped mint leaves and cook for 5 more minutes.

Gushtaba is ready and it looks beautiful than any gori I have ever met in America.

Eat it with naan but a true Kashmiri will recommend it with Kashmiri Pulao which I will make sometime later.

MAKE SOME NOISE FOR GUSHTABA.