Rogan josh is an aromatic lamb dish of Persian origin, the item Rogan josh was brought to Kashmir by the Mughals and Mughlai cuisine was in turn influenced by Persian cuisine, the interpretation of the word “Rogan josh” evolved from the word “rogan” meaning “red color” and “josh” means heat or passion, the characteristic red color in the dish comes from the liberal amount of uses of Kashmiri chilies and Ratan jot (dried root ), uses of saffron in the dish is also part of a tradition (in La Fiesta, caterer in Kolkata, we use kashmiri chilies and heat the rattan jot separately in ghee to obtain the red color and put it in the dish)
La Fiesta
Recipe:-
Ingredients: (quantity of the ingredients to be used according to your own measurement)
- Mutton
- Oil
- Ghee
- Asafetida (hing)
- Cinnamon
- Cloves
- Ratanjot
- Black peppercorns
- Black cardamoms
- Bay leaf
- Kashmiri red chili powder
- Fennel seed (saunf) powder
- Dry ginger powder (soonth)
- Coriander powder
- Salt
- Yogurt
Method:
Heat oil on a kadai and put all the khara masala (whole garam masalas) and hing or asafetida, put the mutton and cook it on medium heat till the mutton turns brown, scrape all the sediments sticking to kadai, now add all the powdered spices (kashmiri chili,fennel ,dry ginger,coriander) and add salt, add some hot water to it and keep stirring the dish, whisk the yogurt and add it to the dish and keep stirring , now in a ladle (dabbu) heat ghee and put the ratanjot , ratanjot will start releasing its crimson red color, put the ghee and ratanjot in the dish and keep stirring , cover the dish and let it shimmer on a slow fire till the muttons are tender.
