- ½ kg mutton 1 tablespoon juice of raw papaya (optional to tenderize the meat) 3 large onions finely chopped 3 large tomatoes blanched and pureed 1 cup curd (unsweetened yoghurt) kesar (saffron)strands dissolved in 1 tablespoon hot milk 10-12 badam (almonds) soaked overnight and then blanched, skinned and ground to a paste 2 tablespoons ghee (unsalted butter) Salt to taste Grind the following to a fine paste:- 10 flakes garlic 1 inch ginger 1 inch tikhi (cinnamon) 8 black pepper corns 4 big elaichi (cardamom) 2 teaspoons saunf/ badishep (aniseed) 1 tablespoon dhaniya ( coriander) seeds 1 teaspoon turmeric powder ½ jaiphal (nutmeg) 8 kashmiri chillies (red peppers that give more colour than heat) soak for half hour For Tempering/ tadka/ chounk/ fodni/ fonna:- 2 tamalpatra (bay leaves) ½ teaspoon shajeera 3 green elaichi (cardamoms) 1 teaspoon sugar
This recipe originated from Kashmir and I modified it as per my kids liking. The speciality of this dish is the sweet tasting spices which give it a different flavor from any other mutton preparations. I have tried to leave this aspect untouched. Rogan Josh tastes different depending upon the many variations of the original recipe, and this one is my version.
- Marinate the mutton with salt, turmeric powder, raw papaya juice for 2-3 hours. Now cook with not more than 1 cup water in a pressure cooker till done (about 10-15 mins or 2 whistles for goat meat mutton). The preparation is to be maintained at a thick consistency hence extra water is to be avoided.
- Grind to a fine paste the masalas as shown in the ingredient list.
- Heat the ghee/ butter, add shahjeera, tamalpatra and the elaichi.
- Add the chopped onions with a pinch of salt and fry well till brown.
- To this add sugar and caramelize it. Add the ground masala paste and fry well till the oil separates and the masalas give an aroma.
- Add the tomato puree and curd and stir well.
- Now add the blanched almond paste and the cooked mutton to this.
- Add salt to taste and finally add saffron dissolved in milk.