KASHMIRI PANDIT STYLE ROGAN JOSH-KASHMIRI MUTTON CURRY

KASHMIRI PANDIT STYLE ROGAN JOSH-KASHMIRI MUTTON CURRY

KASHMIRI PANDIT STYLE ROGAN JOSH-KASHMIRI MUTTON CURRY

Ingredients

There are many versions of this epic dish. This is the Kashmiri Pandit version and came to me via two Kashmiri pandit ladies, who I met on my trip to Kashmir. The use of Ratan Jyot was highly debated on social media so you can leave it if you prefer.

For more on the history, unusual ingredients, where to buy groceries and the Wazwaan version read my article here http://www.taradeshpande.in/rogan-josh-ghula…iri-mutton-curry/

For more pictures on the ingredients like ratan jot (pictured top of page here) mawal, pran and saffron please visit my instagram page @deshpandetara

Ratan Jyot is hard to find and some argue its health benefits. You can use Mawaal or some beet color if you prefer or nothing at all. Adding excess red chilli powder to obtain a red color will make the dish too spicy.

TRADITIONAL HINDU PANDIT VERSION

SERVES 5-6

1 kg mutton or lamb shoulder cut in pieces

FOR TEMPERING

2 tbsp mustard oil

2 tbspns ghee

1 black cardamom

3 green cardamom whole

2 inch cinnamon stick or dalchini

1 large dried bay leaf or tejpata

1/4 tsp asafetida or hing

FOR ROGAN JOSH MASALA

1 teaspoon aniseed powder (powdered saunf)

2 cups full fat plain yogurt or curd (not sour)

1-2 teaspoon freshly roasted and ground Kashmiri red chilli

1/4 cup of rattan jot optional

3 tbspns veg oil if using ratan jot

powder

Instructions

Rinse the lamb shoulder in stock pot of hot water. Drain completely. If using saute ratan jot in 3 tbspns vegetable oil until the color emerges. Add 1 cup water and boil until reduced to 1/4 cup. Discard ratan jot pieces and reserve liquid.

Heat mustard oil and ghee on a medium flame.

Add all the whole spices and cook until fragrant about 1 minute. Then add asafetida.

Add the lamb or mutton pieces and cook on high heat to sear the meat 3-4 minutes. Using tongs remove the meat and set aside on a plate.

Add yogurt, aniseed powder, red chilli and some salt. Stir well and cook on a medium flame until the yogurt splits, then comes together and releases its oil on the sides.

Return the meat to the yogurt mixture. Add the color liquid if using and a teaspoon of salt.

Toss well and cook on a slow flame until meat is tender or pressure cooker on medium heat for 2-3 whistles until meat is falling off the bone.

Add more water a little at a time during the cooking process if required. This is eaten with rice so you must have gravy.

Add more red chilli and salt as per your taste.

Serve warm with rice.

http://www.taradeshpande.in/kashmiri-pandit-style-rogan-josh-kashmiri-mutton-curry/