Rogan Josh (Roghan Josh)

I tasted this delightful Reddish thick Mutton Gravy in Karachi Darbar, Dubai, for the first time, few years ago. I fell in love with this Kashmiri wonder Mutton Gravy instantly. This thick gravy is not so spicy-made but a delicious mix of done onion-tomato puree with kashmiri Red chilli powder and paparika and other specified spices with the meat.Rogan Josh(Roghan Josh) is an aromatic lamb dish of Kashmir and intoduced by the Mughals. Rogan means ' Oil' or 'Red or hot'. Hence the gravy is in rich red colour and non- spicy too.If U do the Onion-tomato separately and add it into the dish,then this tastes  better.  It can be done in 20 -25 mins using pressure-pan and serves 4-6 nos. Enjoy this homely version of Rogan josh with Steamed Rice or Naan or Roti or other Indian Breads. Enjoy Delightful Dishes at home!. Enjoy ur meal!. BonAppetit!.

Rogan Josh

Ingredients:
1/2 kg Mutton pieces
(2 cloves + 1 bay leaf + 2 black cardamoms + 7-8 peppercorns + 1 cm cinnamon stick) - all half-crushed
1/2 tsp ginger paste
1/2 tsp garlic paste
1-2 medium sized Onion - pasted
50 ml tomato puree
1 tsp kashmiri red chilli powder
1/2 tsp paparika
1/2 tsp cayene pepper
1/5 tsp turmeric powder
1/2 tsp fennel powder
1/4 tsp garam masala and crushed pepper corns
2 tbsp yogurt
1/2 tsp salt - to taste
1 tsp sugar
2 tsp + 2 tsp oil
1 tsp chopped cilantro

Directions:
1.Beat the yogurt till creamy.Marinate the meat in this yogurt for 40 mins till it tenderizes the meat.Keep it aside.
2.Meanwhile,Heat 2 tsp oil in a non-stick kadai, add the onion paste and saute it till done for 3-4 mins.Then add the tomato puree and stir-cook it for 3 more mins and turn off the flame.
3.Heat oil in a pressure-pan,add half-crushed spices(cloves,bay leaf,black cardamoms,peppercorns and cinnamon stick) and fry it for 30 secs on medium flame.
4.Add the yogurt-marinated meat,ginger-garlic paste and half the salt. Stir-cook it for 5 mins on medium flame till the meat runs dry or till you see the oil and yogurt as separate layers.
5.Add Kashmiri Redchilli powder,turmeric powder, paparika, cayene pepper, fennel powder and sugar.Stir-cook it for a min till it gets mixed evenly.
6.Add 1 cup meat stock or water,the remaining salt and the step 2 onion-tomato puree and pressure-cook upto 5 whistles (or add totally 350 ml water and simmer it covered on low flame till U get a thick red gravy - stirring it at times).

7.Sprinkle a pinch of garam masala and crushed pepper corns before serving this dish.Garnish with cilantro. Enjoy your Roganjosh with hot Steamed Rice or Naan or any Indian Breads.

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