Ghosht Rogan Josh/ Mutton Curry from Kashmir

A delectable, aromatic, hot and spicy curry dish from Kashmir, India enhanced with amazing flavours of dry ginger, asafoetida and fennel powder - the Ghost Rogan Josh or Mutton Rogan Josh is sure to surprise your senses of taste and smell; more so, if you are from Kerala.

Rogan Josh is a very classic Kashmiri dish, that has gained great audience in the Indian and Western cultures; which means that the adulterated version of Rogan Josh is quite common in different parts of the world, that a true Kashimiri will be disappointed with. Traditional Rogan Josh is prepared by braising and then slow cooking lamb or goat which results in a thin gravy with a thick layer of oil on top. The modern versions from Kashmir use yoghurt as well. However, they totally stand against using nuts, coconut or cream; because Rogan Josh siezes to be Rogan Josh then.

I have used onion in my recipe here to get a thicker gravy (the original recipe source: Sanjeev Kapoor's Khana Khazana) which I am sure most Keralites will love. Unfortunately, couldn't get hold of Ratanjot (a Kashmiri spice) in Melbourne. Enjoy this spicy, bold curry with plain rice or any Indian flat breads.

Serves: 6 - 8
Preparation Time: 15 minutes
Cooking Time: 45 minutes - 1 hr

Ingredients

•  1 kg leg of mutton, cut into 1 inch size
• 2 medium onion, sliced
• 1/2 tbsp ginger, finely minced
• 1/2 tbsp garlic, finely minced
• 1/2 cup greek yoghurt
• 2 tbsp oil
• 2 tbsp clarified butter/ ghee
• salt to taste
• coriander leaves, torn, to garnish 

Whole spices

• 1 tsp black peppercorns
• 5 black cardamoms
• 4 x 1 inch cinnamon sticks
• 10 cloves

Powdered spices - 1

• 1 1/2 tbsp kashmiri chilly powder/ paprika
• 1/2 tbsp chilly powder/ cayenne pepper
• 1 tbsp coriander powder
• 1 tsp turmeric powder

Powdered spices - 2

• 2 tsp fennel seed powder
• 1 tsp asafoetida powder
• 3 tsp dry ginger powder

Method
1. Heat 2 tbsp oil in a pan. Add whole spices and stir until fragrant, without burning them. Add mutton pieces and braise them - brown them on all sides (around 10 to 15 minutes). Set aside.
2. Heat 2 tbsp clarified butter in a pressure cooker. Add onion, ginger and garlic and stir until onion changes colour to light brown. Add Powdered Spices - 1 and stir until fragrant. Add braised mutton pieces and salt and mix well. Add 1/4 cup water, mix and pressure cook until mutton is done (2 - 3 whistles).
3. Open pressure cooker and keep on medium flame. Add greek yoghurt, 1 tbsp at a time, mixing and incorporating well before the next addition. Then add Powderered Spices - 2, add more water if required, season to taste, mix well and bring to boil. Switch off immediately.

Serve hot!