Mutton Rogan Josh - Mutton In Spinach Sauce
There is something special about dishes that come from the northern-most state of India, Jammu and Kashmir. They are bright and colourful with exceptional taste. The key ingredient behind dishes from this part of the world are the Kashmiri chillies that lend their bright red taste to the food but aren't nearly as fiery or hot as regular red chillies. The dish tends to change every few miles in the state and this version is something that hits the spot when it comes to making Mutton Rogan Josh.
Ingredients required for Mutton Rogan Josh - Mutton in Spinach Sauce
Here is a list of the ingredients you need to get started:
- Mutton - 1Kg
- Yogurt - 1/2 Cup
- Bay Leaves - 2
- Cloves - 8 to 10
- Black Peppercorns - 1 Teaspoon
- Cinnamon - 1 stick
- Cardamom - 5 to 6 pods
- Coriander Powder - 2 Teaspoons
- Cumin Powder - 1 Teaspoon
- Turmeric Powder - 1/4 Teaspoon
- Garam Masala - 2 Teaspoons
- Coarsely Ground Kashmiri Dried Red Chillies - 3 to 4
- Garlic Paste - 2 Tablespoons
- Ginger Paste - 2 Tablespoons
- Cooking Oil
- Onions - 2
- Beef or Lamb Stock - 2 Cups
- Water - 1 Cup
- Single Cream - 5 Teaspoons
- Coriander Leaves - for garnish
Preparing the Ingredients for cooking
There is only one thing you need to do to prepare the mutton for Mutton Rogan Josh and that is to marinate the meat. All you need to do is add the yogurt to the mutton and leave it covered with cling fling in your refrigerator for about two-hours. Ideally, marinate the lamb overnight to get the best results.
- Chop the onions
Let's start cooking our Mutton Rogan Josh - Mutton in Spinach Sauce
Mutton Rogan Josh, at first sight, might appear to be a complicated dish when you look at the list of ingredients but the fact is, it is a one-pot dish that doesn't require too much effort and once you have all the ingredients ready, it's just a matter of putting them in, at the right time.
- Place a deep pan, preferably with a thick base, on medium heat and add the oil to it
- Once the oil starts smoking, add the cinnamon stick, cardamom pods, cloves, bay leaves and black peppercorns and fry till you notice a slight change in their colour
- Add the onions and fry them until they turn light golden in colour
- Then, add the ginger paste and garlic paste
- After a couple of minutes, add the coriander powder, cumin powder, turmeric powder, ground Kashmiri red chilli powder and Garam Masala powder and continue frying until the oil starts separating from the masala
- This is when you need to add the mutton into the pan, along with the yogurt used as the marinade
- Sear and colour the mutton well before adding the beef or lamb stock, water and salt
- The stock & water combination will form the gravy for the dish so make sure you reduce it to the consistency that you prefer
- Finally, whisk the single cream and add it to the pan after the meat is cooked and sliding off the bone or crumbling on touch. Switch the gas off immediately after
- Serve with white rice, Indian fried rice (Pulao) or Indian breads
One of the richest and finest dishes you will ever have, the Mutton Rogan Josh looks absolutely spectacular and tastes even more so. It is a dish that lends warmth to your body mainly due to the red meat-content and the spices, and is perfect for winters. You can always substitute the mutton for lamb and reduce the cooking time accordingly. Also remember that the recipe has been tailored to the use of Kashmiri red chilli powder and not regular red chilli powder. Regular red chilli powder is a lot hotter than Kashmiri red chilli powder, the latter being added mainly for colour than heat.
If you have trouble finding Kashmiri red chilli powder in your local store, you can add fewer red chillies and add some edible food colouring to get the desired outcome, but that's never going to be the same. So, try and find authentic Kashmiri red chilli powder and you can create the perfect Mutton Rogan Josh in your own home.