MUTTON ROGAN JOSH

INGREDIENTS

800g boneless mutton / 250ml cooking oil / 3g green cardamom / 2g cloves / 2g black cardamom 3g aniseed / 1g bay leaves / 4g black peppercorns 1200g red onions, sliced / 50g ginger garlic paste 8g fennel powder / 30g deghi mirch powder soaked in 50ml water / 5g garam masala / 250g yoghurt 3l mutton stock

Garnish and serving

10g ginger, julienne / 10g brown onions / 20ml desi ghee – clarified butter / 16sprigs coriander / 8pcs naan bread / 4 portion cumin and green pea’s rice 4 pcs papadum / 100g cucumber julienne / 100g mango chutney / 100g lemon pickle / 100g onion tomato yogurt / 1 lemon cut into 4 wedges

Method

Heat oil in a pot on a low flame. Add green cardamoms, cloves, black cardamom, aniseed, bay leaves and black peppercorns. Stir at medium heat for half a minute till it begins to crackle. Add the onions and stir fry at medium high heat till it turns light brown in colour. Add the ginger garlic paste and stir at medium heat for a minute. Add the boneless mutton pieces and stir to mix well. Add salt, fennel powder, cardamom powder and soaked deghi mirch and stir at medium heat for 2 to 3 minutes to coat the mutton well with spices. Add yoghurt and stir to mix well, cover and cook for 20 minutes on medium heat. Add garam masala and stir at medium heat for 5 minutes. Add the mutton stock and seal the pot lid and keep it on low flame for 1 hour or till the mutton is tender. Strain the boneless mutton out of the gravy and also strain the gravy and reduce it on slow flame to the desired consistency.

Plating

Heat the desi ghee in a pan and add ginger juliennes, sauté it. Add the mutton pieces and strained gravy, heat it to the required consistency and adjust the seasoning. Serve in copper pan with cumin and green pea’s rice, rogan josh, naan bread, papadum, cucumber juliennes, lemon and coriander. Serve mango chutney, lemon pickle and onion tomato yoghurt on the side.

by YUGAL KISHOR