Kashmiri Rogan Josh Recipe – Mutton in Red Curry

Kashmiri Rogan Josh is a delicious flavourful Lamb curry that comes from Persian origin. It is the signature dish of Kashmir, where the name is derived from Persian words in which Rogan meals oil and Josh mean Intense heat. Kashmiri Rogan Josh is an integral part of the lavish spread Waawan. No celebrations are complete without this signature dish, typically made with lamb but now days even mutton is used to make this authentic and aromatic Rogan Josh. Among few exotic ingredients used in the recipe, Alkanet root, better known as Ratan Jot is the most important one. It is traditionally used to add colour to Indian food.  Mutton, Curd (Dahi / Yogurt), Salt, Mustard oil, Black cardamom (Badi Elaichi), Cardamom (Elaichi) Pods/Seeds, Cloves (Laung), Cinnamon Stick (Dalchini), Bay leaf (tej patta), Black pepper powder, Fennel Powder, Asafoetida (hing), Kashmiri Red Chilli Powder, Ratan jot (alkanet), Fennel seeds (Saunf), Cinnamon Powder (Dalchini), Kashmiri Red Chilli Powder, Black pepper powder, Cardamom Powder (Elaichi)   500 grams Mutton , with bones, cut into medium pieces 1 cup Curd (Dahi / Yogurt) Salt , as required Mustard oil , as required For whole spices 2 Black cardamom (Badi Elaichi) 4 Cardamom (Elaichi) Pods/Seeds 4 Cloves (Laung) 1 inch Cinnamon Stick (Dalchini) 1 Bay leaf (tej patta) 1/2 teaspoon Black pepper powder 1 teaspoon Fennel Powder 1/2 teaspoon Asafoetida (hing) 2 teaspoons Kashmiri Red Chilli Powder 1/2 inch Ratan jot (alkanet) , (infuse it in heated oil) For marination 1 teaspoon Fennel seeds (Saunf) 1/4 teaspoon Cinnamon Powder (Dalchini) 1 teaspoon Kashmiri Red Chilli Powder 1/2 teaspoon Black pepper powder 1/2 teaspoon Cardamom Powder (Elaichi)     10   120     To begin making the Kashmiri Rogan Josh recipe, wash mutton nicely and drain water completely.Marinade the mutton with mentioned ingredients under Marination for approximately for 1 and 1-1/2 hours. Cling wrap the bowl and refrigerate it for better results.Heat oil in a heavy bottomed wok and add bay leaf and other whole spices mentioned.Immediately, add marinaded mutton and mix well. Fry on medium to high flames stirring occasionally.Now add asafoetida and stir well. Add almost 1 cup of water in the mutton mix and allow it to cook with lid closed.In a separate bowl, add yogurt and red chilli powder & fennel powder and whisk nicely.Take off the lid and add whisked yogurt and mix well such that everything incorporates nicely. Adjust salt as needed.Now add Ratan Jot / root infused in oil in the mutton and cook till mutton is soft and tender. Garnish with fresh coriander and serve hot.Serve Kashmiri Rogan Josh with hot steamed rice or rumali rotis for a delicious weekend meal.