Rogan josh with steamed rice
The Kashmiri Pandit way, without onion or garlic: mutton on the bone browned in mustard oil with hing and whole spices, then cooked in curd with plenty of Kashmiri chilli for colour, fennel powder and dry ginger. Kashmiri Muslim homes add onion and garlic (and maval flowers for colour). Eaten with plain rice.
- 1 h 05Time
- 34 minHands-on
- 4Portions
- 39 gprotein per portion
- 730kcal per portion
Ingredients for 4 portions
- 800 gMutton (curry cut)
- 4 tbspMustard oil
- 1 mlHing (asafoetida), mixed into 2 tbsp water
- 2Bay leaves
- 2Black cardamom pods
- 1 gCardamom, 4 green pods
- 4Cloves
- 3 gCinnamon, a 4 cm piece of stick
- 250 gCurd, whisked
- 2 tbspKashmiri chilli powder
- 2 tspFennel seeds, ground (saunf powder)
- 1 ½ tspDry ginger powder (sonth)
- to tasteSalt
- ≈ 500 mlWater, hot
On the side
- 300 gRice, short-grain or everyday rice
Method
- Wash the mutton and drain it well.
- Heat the mustard oil in a pressure cooker until it smokes, then let it cool a little. Add the bay leaves, black and green cardamom, cloves and cinnamon and carefully pour in the hing water (it splutters). Add the mutton and fry on a high flame for about 10 minutes, until browned and the juices have dried up.
- Mix the Kashmiri chilli powder with 4 tablespoons of water and add it with the fennel powder, dry ginger powder and salt. Fry for 2 minutes on a low flame. Add the curd a spoonful at a time, stirring all the time so it doesn't split, and cook until absorbed and the oil separates, 6–8 minutes.
- Pour in the hot water, close the lid and pressure-cook on medium for 5–6 whistles, about 25 minutes. Let the pressure drop by itself.
- Meanwhile, cook the rice: wash it, bring it to the boil in a pan with twice its volume of water, then cover and leave on the lowest flame for 15 minutes.
- Open the cooker; the meat should come off the bone. If the gravy is thin, boil it uncovered for a few minutes until thick and deep red with the oil on top.
- Serve with the rice.
