Roganjosh

Roganjosh
(Mutton in Red Gravy)
Roganjosh is probably the most popular Mutton preparation from Kashmir. This is red in colour, rustic, little spicy and has distinguished flavor of fennel powder and dry ginger powder. 

The popularity of this dish has brought some variations and confusion as well. Some of our students, especially one who is supposed to appear for their trade test are worried about the variations and find it difficult to choose one recipe. Some chefs, including chef Harpal Singh Sokhi prefers to use good quantity of onions in their Roganjosh. Chef Sokhi calls this -  Restaurant style Mutton Rogan Josh. While Chef Sanjay Thumma's  recipie lacks onion. https://www.vahrehvah.com/mutton-rogan-josh). 

We also searched chef sanjeev kappor’s web site and find two recipies – one with onion  (http://www.sanjeevkapoor.com/Recipe/Mutton-Rogan-Josh.html  and second one without onion.(http://www.sanjeevkapoor.com/Recipe/Rogan-Josh.html ). I also referred few books and find one really good. This is Sarla Razdan’s KASHMIRI CUISINE through ages/ Rolli books. Sarla Razdan’s recipies do has onions.

We normally have ‘n’ number of recipes for a single dish and this is the beauty of our regional cuisines. The cuisines of India is heavily  dependent on religious beliefs. This varies from one community to another/ one place to another/ and sometimes from one family to another.

Kashmir has two types of residents (communities) –
·    Kashmiri Pandits
·    Kashmiries Muslims

Kashmiri Pandits are non veg eaters but they do not use onion and garlic in their dishes. That could be the reason this rogan josh and also some of other dishes of Kashmir have different recipes.

I believe, the reason behind different recipes (with onion-garlic and without onion-garlic) would have been understood. But I feel we should also not forgot the real meaning of Rogan josh and its defining features.


What is Roganjosh
What is meaning of Roganjosh

Rogan refers to layer of fat that floats on the top of any gravy.(FAT) and josh mean to STEW or to braise so if we club up these two segments we get - stewed in ghee (Fat).
And the defining features
·         Red colour
·         Spicy with prominent flavor of fennel and ginger
·         A layer of Fat on the top


Authentic roganjosh recipe
Mutton Roganjosh Recipe (Kashmiri Pandits style)
Ingredients

Mutton (Leg part)                     800 gram
Curd                                        100 gram
Ghee/oil                                   180 ml
Ratanjot                                   2”
Cumin seeds                            1 tsp
Asafoetida                               ½ tsp
Green cardamom                      4
Black cardamom                      3
Clove                                       6
Cinnamon sticks                      2’’
Bay leaf                                   2
Dry ginger powder                   1 tsp
Kashmiri chili powder             2 tbsp
Fennel Powder                         3 tsp
Coriander Powder                    2 tbsp
Garam Masala Powder              1 tsp
Salt                                           tt

Preparation
Clean and wash the mutton pieces. Whisk the curd.

Cooking
Heat ghee/oil in a handi. Add the ratanjot and wait for a minute. The oil would turn red. Now remove the ratanjot and add green cardamom, black cardamom, cumin seeds, cinnamon sticks, bay leaf  and sauté for 15-20 seconds. Now add the mutton pieces and cook for around 20 minutes sautéing continuously.
Add the kashmiri chili powder, coriander powder, salt and sauté. Sprinkle some water, if it starts sticking  and sauté for 10 minutes. Now add the whisked curd, water, dry ginger powder, fennel powder, garam masala powder and mixed properly. Cover and simmer until the mutton pieces are cooked and oil appears on the surface. (you can cook this in a pressure cooker, to save on time)

Dishing Technique
Portion it in a platter, garnish it with green coriander and serve with rice or your choice of Indian bread.


Roganjosh Recipe with onions
Restaurant style Mutton Rogan Josh recipe

Ingredients

Mutton (Leg part)                     800 gm
Onions                                     600 gm
Garlic paste                              30 gm
Curd                                        100 gm
Ghee/oil                                   180 ml
Cumin seeds                            1 tsp
Asafoetida                               ½ tsp
Green cardamom                     4
Black cardamom                      3
Clove                                       6
Cinnamon sticks                      2’’
Bay leaf                                   2
Dry ginger powder                   1 tsp
Kashmiri chili powder             2 tbsp
Fennel Powder                         3 tsp
Coriander Powder                    2 tbsp
Garam Masala Powder              1 tsp
Salt                                             tt

Preparation
Clean and wash the mutton pieces. Slice the onions. Whisk the curd.

Cooking
Heat ghee/oil in a handi. Add the green cardamom, black cardamom, cumin seeds, cinnamon sticks, bay leaf  and sauté for 15-20 seconds. Now add the sliced onions and cook until light brown. Now add the  mutton pieces and cook for around 20 minutes sautéing continuously.
Add the garlic paste followed by kashmiri chili powder, coriander powder, salt and sauté. Sprinkle some water, if it starts sticking  and sauté for 10 minutes. Now add the whisked curd, water, dry ginger powder, fennel powder, garam masala powder and mixed properly. Cover and simmer until the mutton pieces are cooked and oil appears on the surface. (you can cook this in a pressure cooker, to save on time)

Dishing Technique

Portion it in a platter, garnish it with green coriander and serve with rice or your choice of Indian bread.




roganjosh, rogan josh recipe, authentic rogan josh recipe, sanjeev kapoor,Sanjay Thumma, chef harpal, shakesh singh

Shakesh Singh

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