Another regular in our sunday lunch menu. It might not be the ultimate authentic Kashmiri Rogan Josh with dry ginger and fennel seed, but this finger-licking delicacy will not disappoint you.
1. Ginger: 1 inch
2. Garlic: 5 cloves
3. White oil: 8 tbsp
4. Mutton: 500g
5. Onion (medium): 2
6. Salt: To taste
7. Curd: 3 tbsp
8. Sugar: 1/2 tsp
9. Whole Garam Masalas
i) Cinnamon: 1 stick
ii) Cardamom: 5 whole
iii) Clove: 4 whole
iv) Bayleaf: 2 whole
v) Black peppercorn: 5 whole
10. Dry masala powders
i) Coriander powder: 1 tsp
ii) Cumin powder: 1 tsp
iii) Kashimir red chilli powder (for color): 1 tsp
iv) Regular red chilli powder: 1 tsp
Grind ginger and garlic along with four tablespoons of water to make a smooth paste.
Make paste of two medium sized onions and keep aside.
Heat oil in a thick-bottom vessel. Brown the meat in batches and keep aside.
Browned Mutton Pieces
In the same oil, fry the whole garam masala spices until they start spluttering and releasing their aroma.
Fry the onion paste until it is slightly brownish.
Throw in the ginger-garlic paste and stir-fry for 30 seconds.
Add the dry masala powders and stir-fry for another 30 seconds.
Add the browned juicy meat cubes.
Put in the curd—one tablespoon—at a time and fry for about 30 seconds till it gets blended with the meat mixture.
Add half teaspoon of sugar to neutralise the sourness of the curd. Stir-fry for about three-four minutes.
Pour in one and half cup of water and mix properly.
Let it boil and simmer for 45 mins. Stir every 10 minutes or so.
Before serving, sprinkle little garam masala and pepper powder.
Spicy Rogan Josh