Mutton Rogan Josh Ramadan Iftar special recipe
Mutton rogan josh this dish has originated from the Kashmiri province in India. It uses simple whole spices and few powdered spices as fresh spices are not available throughout the year in Kashmir.
This dish is prepared during the winter season to keep the body warm from the outside cold. This dish is predominantly cooked in the northern parts of India, due to its geographical location of extreme winters, compared to the southern part.
This slow-cooked mutton gravy absorbs all the juices of the spices and makes the meat and the gravy taste unique when compared to other mutton dishes.
Saffron is the main ingredient, which is responsible for the rich colour of the dish.
Instead of dry ginger powder, you can use fresh ginger, grated ginger or ginger juliennes.
Instead of dry fennel seeds powder, you can use fennel seeds in full.
Mutton Rogan Josh, Ramadan iftar special recipe
Course - main course
Cuisine - Kashmiri
Servings 3-4
Preparation time 25 mins
Cooking time - 45 mins
Mutton Rogan Josh Ramadan iftar special recipe - Ingredients required
500 gms mutton
Saffron - 1 gms (soaked in ghee)
cooking oil - 3 tablespoon
cinnamon - 1 stick medium size
cloves - 3
green cardamom - 3
bay leaves - 2
onions - finely sliced 4 medium onions - approx 150 gms
salt - 2 teaspoon
ginger garlic paste - 1 tablespoon
Dry ginger powder - 1 teaspoon
Dry fennel seeds powder - 1 teaspoon
Kashmiri red chilli powder - 1 and 1/2 tablespoon
turmeric powder - 1/2 teaspoon
coriander powder 1/4 tablespoon
curd - 1 cup (235 ml is one cup)
water - 1.5 cups (235 ml is one cup)
coriander leaves - for garnish
fresh ginger - for garnish
Mutton Rogan Josh Ramadan Iftar special recipe - Cooking method
Take a hard-bottomed pan and heat it, once the pan is hot add oil to it.
As the pan is already heated, oil gets heated immediately, so you can add the whole spices like cinnamon, cardamom, cloves and bay leaf altogether.
Saute it for a minute and add sliced onions, cook until the raw flavours of the onion are cooked
Add salt and ginger garlic paste, adding salt avoids the ginger garlic paste from sticking to the bottom, cook until the raw flavours are gone.
Now its time to add the washed mutton pieces, cook until the outside of the mutton changes colour.
Now let's add the powdered spices, in a bowl of water add Kashmiri red chilli powder, turmeric powder, coriander powder mix it well and add it to the pan and cook until the raw flavours are gone.
This is to avoid the powdered spices from getting burned.
Turn the flame to low and add curd to the pan, continue to cook until the oil separates on the sides.
add water to the pan and mix well.
Add dry powdered spices to the curry dry ginger powder, dry fennel seeds powder and saffron soaked in ghee, mix well and cook.
Continue to cook on a slow flame for 15 more minutes, insert a knife into the mutton piece, if the knife goes smoothly, the mutton is cooked.
At this time you could smell the fusion aroma of the cooked mutton in the spices.
For the garnish add fresh coriander leaves and thin strips of fresh ginger, cook for further 2 minutes and turn off the flame.
Mutton Rogan Josh, Ramadan Iftar special recipe, Kashmiri style is ready to serve.
Comments
Post a Comment