{"id":3193,"date":"2023-02-09T10:52:31","date_gmt":"2023-02-09T05:22:31","guid":{"rendered":"\/blog\/?p=3193"},"modified":"2025-01-20T15:09:10","modified_gmt":"2025-01-20T09:39:10","slug":"mutton-rogan-josh-recipe","status":"publish","type":"post","link":"\/blog\/mutton-rogan-josh-recipe\/","title":{"rendered":"Mutton Rogan Josh Recipe"},"content":{"rendered":"

Unveiling the Art of Kashmiri Cuisine: Mutton Rogan Josh Recipe<\/b><\/em><\/h4>\n

The perfect <\/span>mutton rogan josh recipe<\/span><\/i>, or (as it is referred to in some places) <\/span>mutton rogan gosht recipe,<\/span><\/i> is a symphony of flavours, a celebration of spices, and a true testament to the culinary prowess of Kashmir. \u2018Gosht\u2019 simply means \u2018meat\u2019 in Persian and Urdu, and both terms refer to an aromatic, flavorful curry made with tender mutton or lamb.\u00a0\u00a0<\/span><\/p>\n

Renowned for its deep red colour, aromatic spices, and tender meat, this dish is traditionally part of the elaborate <\/span>Kashmiri wazwan rogan josh<\/span><\/i> feast. Here\u2019s what you need for this dish!<\/span><\/p>\n

INGREDIENTS
\n<\/b>\u2192 FreshToHome antibiotic residue-free mutton<\/a>: 1 kg
\n<\/span>\u2192 Onions: 2 large, finely sliced
\n<\/span>\u2192 Yogurt: 1 cup, whisked
\n<\/span>\u2192 Mustard oil: 4 tbsps
\n<\/span>\u2192 Ghee: 2 tbsps
\n<\/span>\u2192 Cumin seeds: 1 tsp
\n<\/span>\u2192 Cloves: 4 to 5 nos
\n<\/span>\u2192 Green cardamom pods: 4 to 5 nos
\n<\/span>\u2192 Black cardamom pods: 2 nos
\n<\/span>\u2192 Cinnamon: 2-inch stick
\n<\/span>\u2192 Bay leaves: 2 nos
\n<\/span>\u2192 Asafoetida (hing): 1 tsp
\n<\/span>\u2192 Ginger garlic paste: 2 tbsps
\n<\/span>\u2192 Kashmiri chilli powder: 2 tbsps
\n<\/span>\u2192 Turmeric powder: 1 tsp
\n<\/span>\u2192 Fennel powder: 1 tsp
\n<\/span>\u2192 Dry ginger powder: 1 tsp
\n<\/span>\u2192 Salt to taste
\n<\/span>\u2192 Fresh cilantro for garnishing\u00a0<\/span><\/p>\n

STEP 1
\n<\/b>FLAVOR INFUSION \u2192 <\/b>Meat the marinade
\n<\/b>In a large bowl, mix the mutton with the whisked yoghurt, ginger-garlic paste, and salt. Let it marinate for at least 2 hours. This not only tenderises the meat but also infuses it with a depth of flavour that is the hallmark of a great <\/span>mutton rogan gosht recipe<\/span><\/i>.<\/span><\/p>\n

STEP 2:
\n<\/b>SPICY SYNERGY \u2192\u00a0<\/b>Release the aromatics:
\n<\/b>In a heavy-bottomed pot, heat the mustard oil until it begins to smoke. Reduce the heat and add the ghee. Toss in the cumin seeds, cloves, green and black cardamom, cinnamon stick, and bay leaves. Saut\u00e9 until the spices release their fragrant aroma.<\/span><\/p>\n

STEP 3:
\n<\/b>BASE CONCEPTIONS \u2192 <\/b>Set the stage for great flavour:
\n<\/b>Add the sliced onions to the pot and cook until they turn golden brown. This step is crucial as it forms the rich base of your mutton rogan josh recipe. Sprinkle in the asafoetida and stir well.<\/span><\/p>\n

STEP 4:
\n<\/b>SEARING SUCCULENCE \u2192 <\/b>Stir in the mutton:
\n<\/b><\/p>\n

\"Slow-cooked<\/a>

Mutton sauteed in the earthen pot on the stove<\/p><\/div>\n

Add the marinated mutton pieces to the pot, stirring well to ensure they are evenly coated with the spices and onions. Cook on high heat for about 10 minutes until the meat is browned on all sides.<\/span><\/p>\n

STEP 5:
\n<\/b>SPICY CULMINATIONS \u2192 <\/b>Bring on the heat:
\n<\/b>Lower the heat and add the Kashmiri red chilli powder, turmeric powder, fennel powder, and dry ginger powder. Stir continuously to prevent the spices from burning. The Kashmiri red chili powder gives the dish its signature red hue without overwhelming heat, making it perfect for those who prefer milder flavours.<\/span><\/p>\n

STEP 6:
\n<\/b>SIMMERING PERFECTION \u2192 <\/b>Slow things down:
\n<\/b>Add enough water to cover the meat. Bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, stirring occasionally. This slow-cooking method ensures that the meat becomes tender and absorbs all the spices.<\/span><\/p>\n

STEP 7:
\n<\/b>PLATED INDULGENCE \u2192 <\/b>Garnish and serve:
\n<\/b>Once the meat is tender and the sauce has thickened to your liking, adjust the seasoning with salt. Garnish with fresh cilantro, and serve hot.<\/span><\/p>\n

Mutton Rogan Josh Tips & Reminders\u00a0<\/i><\/strong><\/p>\n