Rogan Josh

Succulent pieces of mutton slow cooked to perfection in this traditional Kashmiri style curry

Course Main Course

Cuisine Kashmiri

Keyword Mutton, Mutton Curry

Servings people

Calories 1013kcal

Wash & drain the meat
Grind all the ingredients for the masala except the oil. Do not use any water.
To the ground masala add the 1 tablespoon of mustard oil and mix into a thick paste. After you remove this paste out of the grinding jar, rinse the jar with 1/4 cup of water and reserve the masala water
In a pressure cooker, heat the ghee (or if you are using the mustard oil, then heat it to the point of smoking and then reduce the heat completely before adding the onions to avoid burning) and fry the onions till golden brown (like we fry for birista)
Add the ground masala paste and fry it for about a minute on a low heat. Add the whisked yogurt and fry the mixture for about 2 minutes
Add the mutton pieces, salt to taste and mix well and cook for 5 minutes, then add about 1 cup of water (including the reserved masala water) and pressure cook for 1 whistle.
When the cooker cools down, open and mix the meat. Continue to cook on a simmer to reduce the water or till the gravy becomes thick.
Just before serving, heat the oil for the ratanjot and add the ratanjot. When it releases the colour, remove the ratanjot and add the oil as a garnish to the meat
Serve with chapathis or rice