Mutton Rogan Josh | Kashmiri Mutton Rogan Josh | Kitchenstagram
Kashmir, known as “Paradise on Earth”, is not only famous for its breathtaking landscapes but also for its rich culinary heritage. Among the many renowned dishes from this region, Kashmiri Rogan Josh holds a special place. The name “Rogan Josh” derives from the Persian term “roughan”, meaning “clarified butter” or “oil”, while in Urdu, it can signify “brown” or “red” and “Josh” refers to the process of stewing or braising.
Traditionally Rogan josh is prepared using lamb or goat or mutton, tender mutton simmered in a flavourful thick red gravy, rich with aromatic spices, creating a hearty and delicious dish. This iconic delicacy is renowned for its richness of flavours, aromatic spices and vibrant red colour. It is a sumptuous blend of fragrant spices, Kashmiri red chili, and tender meat, captivating taste buds around the world.
Origin of Kashmiri Rogan Josh:
The origin of Kashmiri Rogan Josh can be traced back to the culinary traditions of the Kashmir valley, nestled in the Himalayan region of India. This delectable dish holds a significant place in Kashmiri cuisine and is considered one of its signature preparations. Rogan Josh is prominently featured in the elaborate feast known as Kashmiri Wazwan, which is traditional multi-course meal in the region.
The roots of Rogan Josh can be attributed to Persian and central Asian influence. This dish is believed to have been introduced to Kashmir by Persian rulers who had a profound impact on the region’s culture and cuisine. The unique combination of Persian influences and local Kashmiri ingredients has resulted in the creation of this mouthwatering dish. The traditional preparation of Kashmiri Rogan Josh involves slow cooking tender chunks of meat, typically lamb or goat, in a rich aromatic gravy. The use of unique spices indigenous to the region. Kashmiri red chili paste, sonth or dry ginger powder and saunf or fennel powder are some of the key ingredients that contribute to its distinctive flavour. The key ingredients that lend the dish its distinctive red colour and flavour is dried cockscomb flower or root of ratan jot.
Methods of preparing Rogan Josh:
Rogan Josh is an iconic dish that has gained popularity worldwide for its rich taste and distinctive blend of spices. Interestingly, there are two main methods of preparing Rogan Josh: the Kashmiri Pandit style and Kashmiri Muslim style, each with its own unique ingredients and techniques.
In Kashmiri Pandit style, a combination of ingredients creates a unique and delicious flavour profile. Yogurt, Kashmiri red chili, asafoetida, sonth or dry ginger powder and saunf and fennel powder is used. Yogurt provides a creamy texture and tangy taste. Asafoetida, a pungent spice, is used to enhance the overall flavour. Liberal amounts of Kashmiri chili lend a vibrant red color to the dish, without adding excessive heat. sonth or dry ginger powder and saunf and fennel powder, are added to further enhance the aromatic notes. Notably onion and garlic are omitted in this style of preparation. Mustard oil is typically used as a cooking medium for its distinct flavour and pungency, which adds depth to the dish.
On the other hand, the Kashmiri Muslim style of preparing Rogan Josh incorporates a different set of ingredients. Praan, a local variety of shallots, are fried to develop a paste that becomes a hidden gem in the recipe., providing depth and richness to the curry. The Praan paste serves as both a thickening agent and a sweetening component. Kashmiri Red chili paste is often added to add mild spiciness and intensify the colour of the dish.
Regardless of the style chosen, Rogan Josh is traditionally cooked on low heat, allowing the flavour to develop gradually and the meat to become tender. The slow cooking process ensures that the spice blend harmoniously, resulting in a rich and aromatic curry. This method allows the meat to absorb the essence of the spices.
How to get the Vibrant Red colour of Rogan Josh?
To achieve the vibrant red colour in Rogan Josh, traditionally, two main ingredients are used:
Dried Cockscomb flower or maval flower and ratan jot or Alkanet root. These ingredients not only add color to the dish but also impart a unique flavour and aroma.
• Ratan jot:
Ratan jot also known as Alkanet root, is a natural coloring agent that has been used for centuries in Indian cuisine. To extract the color from ratan jot heat ghee (clarified butter) along with ratan jot on medium-low flame. Stir the mixture continuously for 1-2 minutes until ratan jot is fully soaked up in the ghee. As the ghee absorbs the vibrant red colour, let it simmer for couple of minutes. Then, turn off the heat and allow the ratan jot to steep in the ghee, further infusing its color and flavour.
• Dried Cockscomb flower or maval flower:
The roots of Rogan Josh can be attributed to Persian and central Asian influence. This dish is believed to have been introduced to Kashmir by Persian rulers who had a profound impact on the region’s culture and cuisine. The unique combination of Persian influences and local Kashmiri ingredients has resulted in the creation of this mouthwatering dish. The traditional preparation of Kashmiri Rogan Josh involves slow cooking tender chunks of meat, typically lamb or goat, in a rich aromatic gravy. The use of unique spices indigenous to the region. Kashmiri red chili paste, sonth or dry ginger powder and saunf or fennel powder are some of the key ingredients that contribute to its distinctive flavour. The key ingredients that lend the dish its distinctive red colour and flavour is dried cockscomb flower or root of ratan jot.
Both ratan jot and dried cockscomb flower are traditional ingredient used in Kashmiri cuisine, particularly in the preparation of Rogan Josh. These natural coloring agents not only provide the desired red color to the dish but also impart their unique flavours, adding depth and complexity to the overall taste. These natural ingredients offer a more authentic and traditional approach to coloring the dish, ensuring a visually appealing presentation and delightful culinary experience.
Serving Suggestion:
Rogan Josh pairs beautifully with steamed rice, naan, roti or paratha. Saffron-infused rice enhances its rich, aromatic flavours, making it a delightful and balanced culinary experience.
Storage tips:
Store this curry in the refrigerator for 4-5 days in an airtight container after cooling completely. Reheat in a microwave or pan before serving.
Ingredients:
500 gm Mutton, bone-in
100 ml Mustard Oil
100 gm Shallots, cleaned
2-3 nos. Bay Leaf
1 inch Cinnamon Stick
2 pcs. Black Cardamom
4 pcs. Green Cardamom
5-6 pcs. Clove
8-10 pcs. Black peppercorn
A small piece of Stone Flower or Patthar ke Phool
250 gm Onion, sliced
1 tbsp Ginger Garlic paste
1 tbsp Fennel Powder
1 tsp Garam Masala Powder
1 tsp Dry Ginger powder
4 tbsp Kashmiri Chili Paste
Salt to taste
45 gm Ghee
1 inch Piece of Ratan Jot
Preparation:
- Step 1: In a dutch oven add 50 ml mustard oil, let the oil smoke gently then add the shallots and fry on medium heat until they are golden. Then remove the fried shallots from the heat and make a smooth paste. Keep aside.
- Step 2: In the same pot add the mutton pieces and fry for 8-10 minutes on high heat or until these get a little dark colour. Now take these out in a bowl and keep aside.
- Step 3: Then add remaining 50 ml mustard oil in the same pot, let the oil smoke gently then add bay leaves, cinnamon, black Cardamom, green Cardamom, cloves, black peppercorn and Stone Flower or Patthar ke Phool and allow the whole spices splutter.
- Step 4: Add the sliced onions and fry on medium heat for 5-6 minutes until golden brown.
- Step 5: Then add ginger garlic paste, fry for 3-4 minutes. Add half cup of water to deglaze the pot, cook for 3-4 minutes at low flame and keep stirring.
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- Step 6: Now add the shallot paste and fry for 6-7 minutes on medium heat.
- Step 7: Then add fennel powder, Garam masala Powder and dry ginger powder, stir well. Add Kashmiri Chili paste and fry for 2-3 minutes. Cover with the lid and cook for 5 minutes on low heat.
- Step 8: Next add the fried mutton pieces and fry for 5-6 minutes on low flame by covering with the lid.
- Step 9 : Add water and salt and mix well. Let the gravy come to a boil, cover with the lid and cook for 45-50 minutes on low heat or until the meat tenderizes.
- Step 10 : While the meat is cooking, heat ghee in a pan over medium heat. Then add ratan jot and cook for a minute, once it leaves the colour take off the heat.
- Step 11 : Once the meat is cooked through, now its time to add the ratan jot colour. Strain the ghee and add it to the curry, then discard the ratan jot. Mix well and cook for 2-3 minutes. Then turn off the heat, cover the dutch oven with the lid and allow to rest for 10-15 minutes.
- Step 12 : Serve hot with steamed rice. Enjoy!!
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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