I have come across many inviting pictures and recipes of the very popular Rogan Josh. But never tried my hands on it. But now I am totally in love with this book called ‘50 Great Curries Of India‘ by Camellia Panjabi. I had won this book for a contest organized by BetterButter. And I must say, the book is awesome. It has a good collection of various popular Indian curries, with detailed recipes and beautiful pictures.
What I liked the most about this book is the clarity, and that the recipe details are perfect. Like, it says the onions will brown in about 12 minutes, and there you have your onions browning in the twelfth minute. I mean, so much detailed the recipes are, that even a beginner could easily follow them. And they are so accurate!
For all those who are new to this flavorful curry called Rogan Josh, it is basically of Persian origin. And is one of the most loved dishes of the Kashimiri cuisine. While making Rogan Josh, you slow cook lamb meat/mutton in fat with all the aromatic spice mix. I followed a very simple and easy to prepare recipe. I did not follow the recipe from the book to the tee, and adapted it according to whatever ingredients were available then in stock. However, the curry finally came out so rich and delicious.
Detailed recipe given below. First cook mutton with salt and garlic in a pot of water for about 20 minutes. Reserve the stock for later use. In a small bowl, add 1-2 tsp of water and mix the red chili powder to it to form a smooth paste. Keep it aside.
Next, in another pan, fry the chopped onions, shallots and ginger in a mixture of ghee and oil. You may use either ghee or oil, but I have used half quantities of each. Here is where the recipe said, the shallots would begin to turn light brown in about 12 minutes, and it started getting brown in exactly the same time. That was a Eureka moment!! I hardly wait till the onions changes its color to brown while I usually prepare my curries. I proceed to the next step, once they turn soft and light pink. But this recipe reminded me that, the more you saute the tastier the curry would be.
Next add the cloves, cardamom, bay leaf, cinnamon and mace, and saute for a minute. I have used only green cardamom, as I didn’t have black cardamom. If you have, the better. Simmer the flame. Next add turmeric powder, coriander powder, fennel powder, red chili paste, and 2 tbsp water and mix well, stirring for about 2 minutes. Next add the mutton pieces and saute in the masala for about 5 minutes on medium flame. Simmer the flame and add the curd. Mix well. Next add the mutton stock. Add salt as required. Cook until the meat turns soft and tender. As I like the meat very soft (for my little ones to eat), and as I was running out of time, I pressure cooked for 10 minutes. Serve hot with rice, roti, naan or any bread.
So this rogan josh recipe was the first of my experiments from the book, and more yet to come. Do try this delicious dish. You could prepare this flavorful curry for Ifthar meals too. Try making bhatura, idiyappam, or even orotti (rice flour roti), as I did. The combination was truly scrumptious.