Mutton Rogan Josh

Rogan Josh is a famous Kashmiri cuisine introduced by the Mughals.Rogan or Roughan (روغن) is a persi word which means butter or fat whereas Josh or Jus (جوش) means passion or intensity. Thus the actual meaning of Rogan Josh is cooking in oil or butter at intense heat.Another interpretation of Rogan is "red color". So one more definition would be a red curry cooked at intense heat. This recipe is famous for its flavor and nice red color. It is generally prepared with red meat. Today we will prepare it with mutton.

Ingredients:

• Mutton with bone 500gms
• Chopped onion 1 cup
• Ginger garlic paste 1 tablespoon
• Kashmiri red chili powder 2 teaspoon
• Ginger powder 1 teaspoon
• Asafoetida powder 1/3rd teaspoon(hing)
• Fennel powder 2 teaspoon(saunf)
• Plain curd 2 teaspoon
• Salt as per taste
• 1 bay leaf
• White Oil 1/2 cup
• Ghee 1/2 cup(optional )

Process:

• Take a pressure cooker and place it on high heat.Add 1/2 cup of oil .Let it warm up a little bit. Then add a pinch of Asafoetida powder , 1 bay leaf and a cup of chopped onion into this.
• Fry the onion till it become light brown.
• Then pour the mutton piece into that. Make sure to drain all the water from the mutton before adding it into the oil.
• Add about 2 teaspoon of ginger garlic paste and let it fry in high heat till the outer part of the mutton turn light brown in color.
• Add salt as per taste and then mix it well.
• Add 2-3 cups of water and cook it till 2-3 whistle. It is also depends on the type of meat and  the pressure cooker as well.If your meat is fresh and soft then you won't need more that three whistle. So just keep in mind that we need the meat to be soft but not super soft.
• After this take a nonstick pan and place it on high heat. Add 1/2 cup of ghee.Let it warm of a little and then add a pinch add asafoetida powder again.Then pour the cooked mutton along with the the gravy into it.If you don't want to use ghee you can use normal oil as well.
• Take a separate bowl.Add curd,ginger powder,fennel powder and kashmiri red chili and mix it well.If you dont get ginger powder you can use ginger paste as well.Pour the mixture into the gravy and mix it well.Its very important to use Kashmiri red chili because that is the secret behind the rich red color.The specialty of kashmiri red chili is, it will give the color of the gravy without making it hot.If you use any other chili, though it might give you a nice red color but it will make the gravy super hot.
• Let it cook on high heat till the gravy start releasing oil from it.During this time keep on whisking the gravy so that it does not burn.
• When you will see that the gravy released enough oil which is rich red in color , then turn off the heat and pour it on a serving bowl.
• Garnish it with sliced ginger or coriander and serve it with nun or steam rice.