Rogan Josh Recipe

Ingredients:

For Marinating Meat:

• 750 grams mutton or lamb, cut into pieces
• 1 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon ground fennel seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground black pepper
• Salt to taste

For Curry:

• 3 tablespoons ghee or vegetable oil
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise
• 2 teaspoons red chili powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground Kashmiri chili (optional, for color)
• 1 teaspoon ground ginger
• 1 teaspoon ground garlic
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground mace
• 2 cups water
• Salt to taste
• Chopped fresh coriander leaves for garnishing

Instructions:

Marinating Meat:

1. In a large bowl, combine the mutton or lamb pieces with yogurt, ginger-garlic paste, ground fennel seeds, ground cumin, ground coriander, ground cinnamon, ground cardamom, ground cloves, ground black pepper, and salt. Mix well to coat the meat evenly. Let it marinate for at least 2 hours or overnight in the refrigerator for best results.

Cooking Curry:

1. Heat ghee or vegetable oil in a heavy-bottomed pan or pressure cooker over medium heat.
2. Add the finely chopped onions and sauté until they turn golden brown.
3. Add the slit green chilies and sauté for a minute.
4. Add the ground ginger and garlic, and sauté until the raw smell disappears.
5. Add the finely chopped tomatoes and cook until they turn soft and mushy.
6. Add red chili powder, ground turmeric, ground Kashmiri chili (if using), ground coriander, ground cumin, ground cinnamon, ground cardamom, ground cloves, ground nutmeg, and ground mace. Mix well and cook for a few minutes until the spices are fragrant.
7. Add the marinated meat along with any remaining marinade to the pan. Stir well to coat the meat with the spices.
8. Pour in the water and season with salt according to taste. Stir to combine.
9. If using a pressure cooker, cover with the lid and cook for about 4-5 whistles or until the meat is tender. If using a pan, cover and cook over low heat until the meat is tender, stirring occasionally. This may take about 1.5 to 2 hours.
10. Once the meat is cooked and the curry reaches the desired consistency, adjust the seasoning if necessary.
11. Garnish with chopped fresh coriander leaves before serving.

Serving:

Serve hot Rogan Josh with steamed rice, naan, or roti for a delightful North Indian meal.

Enjoy the rich and flavorful Rogan Josh, a cherished dish from North India!