Mutton Rogan Josh

Mutton Rogan Josh is one of my family specialties. My mom has been making a similar version for as long as I remember, and I have had a variant at almost every non-vegetarian relative’s place. It’s quite simple to make and is enjoyed both with Rice and Indian Breads. This version goes best with Parantha’s from the tandoor. My version also requires a lot of patience. I usually cook it in the slow cooker, but you can cook it just as well on the stove.

Here’s what you need:

Lamb – 1/2 Kg (Assorted pieces, but mostly chops)

Grated Onions – 8 Medium Sized

Grated Tomatoes – 5 Medium Sized (or use a similar quantity of Tomato Puree)

Minced Garlic – 2 Tablespoons

Minced Ginger – 1 Tablespoon

Vegetable Oil – 4 Tablespoons (Use clarified butter if you don’t mind the extra fat)

Cloves – 4

Green Cardamom – 2

Black Cardamom – 2

Cinnamon – 2 inch stick

Crushed Black Pepper – 2 Tablespoons

Red Chilli Powder – 1 Tablespoon (Adjust for taste)

Dried Red Chilli – 2 full

Water – 1 1/4 Cup (2 Full cups if you want to have the mutton with rice)

Coriander – Little bit for Garnish

Salt – To taste

1. In a big wok, heat the oil and put in the Dried Red Chilli, Green Cardamom, Black Cardamom, Cinnamon Stick, Cloves and the Crushed Black Pepper. Wait about 2 minutes and put in the Ginger and Garlic. Cook on Medium till the Ginger and Garlic just about turn brown.
2. Put in the Grated Onions and Tomatoes, stir in the salt and chilli powder and cook till brown. Be careful to not burn them.
3. Once brown, put in the Lamb and coat all the pieces really well. You wanna put in only 1/4 cup of water at this point and cover the wok. Put the heat to low once the water comes to a boil and leave to cook for about 20 minutes. The Lamb will release its juices and that is exactly what makes this dish so great.
4. Stir in rest of the water and bring to a boil on high-heat. Put the heat to low again and cover the wok. You’ll need to cook this for at least an hour more on low. You could also put it in a pressure cooker and cook it, but that is really not how I would do it.
5. Check whether the Lamb is cooked. You will have to bite into it to ascertain whether it is done or not. Check the gravy for flavor and adjust salt and pepper levels as per your taste.
6. Put the whole thing in a big bowl and garnish with chopped coriander.