Mutton Rogan Josh

Rogan josh (or roghan josh), is an aromatic dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Roughan means "clarified butter" or "fat" in Persian, while juš (alternatively romanised josh), gives the figurative meaning of "intensity" or "passion" and ultimately derives from the verb jušidan meaning "to heat or boil". Rogan josh thus means cooked in oil at intense heat. Another interpretation of the name rogan josh is derived from the word rogan meaning "red color" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat.

Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its altitude

Ingredients:

1.    Mutton,cut into 1½ inch pieces 800 grams

2.    Oil 4 tablespoons

3.    Asafoetida 1 1/4 teaspoons

4.    Cinnamon 2 one-inch sticks

5.    Cloves 6-8

6.    Black peppercorns 5-6

7.    Black cardamoms 4

8.    Kashmiri red chilli powder 1 tablespoon

9.    Fennel seed (saunf) powder 2 teaspoons

10. Dry ginger powder (soonth) 1 tablespoon

11. Coriander powder 1 tablespoon

12. Salt to taste

13. Yogurt, whisked 1 cup

Method:

Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant.

Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. This may take twelve to fifteen minutes.

Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.

Add yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally. Serve hot with rice.