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Thursday, June 14, 2012

Mutton Rogun Josh

This is the most famous Kashmiri dishes which has a thin gravy and a thick layer of oil(mutton fat)on the top.The selection of the meat plays quite an important role here.The best would be Rewaji mutton which has lot of fat attached to the meat itself.


1.Mutton,cut into 1½ inch  pieces –750 gms
2.Oil  - 4 tablespoons
3.Onions-4 medium size,chopped
4.Ginger garlic paste-1/2 teaspoon
5.Asafoetida (Hing)   -1/2 teaspoon
 6.Cinnamon(Darchini) - 2 one-inch sticks
 7.Cloves(Laung) - 6-8
 8.Ratanjot -4-6 inch piece
 9.Black peppercorns- 5-6
 10.Black cardamoms(Bari Elaichi)-  4
 11.Kashmiri red chilli powder -1 tablespoon
12.Fennel seed (saunf) powder -2 teaspoons
13.Dry ginger powder (soonth)-1 tablespoon
14.Coriander powder- 1 tablespoon
15.Salt to tast
16.Yogurt, whisked -1 cup

Note: RATANJOT is a spice grown in the valleys of Kashmir. Since the dish is a traditional Kashmiri one, Ratanjot is a must. However the dish can also be cooked without it.


1.Wash and drain the mutton pieces well. If possible cover it up with a piece of cloth for some time so that the remaining water gets soaked thereby making the pieces dry.
3.Heat oil in a pan and fry the onions till golden brown and keep it aside.
2.Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till the fragrance comes out. Add mutton and cook on medium heat, stirring constantly till mutton pieces turn a nice reddish brown colour. This may take 15 to 20 mins.Add the ginger garlic paste and add for 3-4 minutes. Sprinkle a little water and continue cooking for fifteen minutes more on low heat. Make sure to stir constantly so that there is no sedimented Masalas at the bottom of the pan. Add fried onions,Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt. Add yogurt and two cups of water. Cover it up with a lid and cook, till the meat is tender, stirring occasionally. Serve hot.

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