I just had to call up my dad in the morning. Of late i had been planning on cooking Rogan Josh, a type of mutton curry cooked with indian spices. My dad cooks the most excellent Rogan Josh of all. Once when i was in sixth grade i ate 13 rotis with his mutton curry. Luckily my digestion is pretty good so i didn’t fall sick or throw up after eating till the brim of my food pipe. :P
Since it’s Eid, mutton was fresh and abundant….although extremely expensive. I have never cooked mutton in my life. I have a very interesting relationship with mutton. It’s my first meat (as in the four-legged kind) and i ate it by accident. i thought it was chicken( when i was a small kid i ate only chicken, eggs and fish). And that day my dad took me for a family dinner at one of his colleagues’ house (these bureaucrats have lovely cooks i must say). There happened to a very interesting looking round food stuck on tooth-picks. And i ate it. And i was thrilled with the flavours…..I ask my dad what it was. And horror…oh horror!! It was mutton. I contemplated bawling out….but then it was socially inappropriate. So i decided to eat mutton. Hey, it was delicious….why make the fuss!! Oh and the round finger food stuck on tooth-picks was actually kababs. :)
Now back to the Rogan Josh.
- half a kg of mutton
- two large onions ground into a paste
- one tomato made into a paste as well
- one black cardamom (crushed)
- 2 cloves
- half inch sliver of cinnamon bark
- one bay leaf
- chilli powder
- two tablespoon of unsweetened yogurt
- cooking oil
- salt to taste
how to go about it:
Heat a pressure cooker and pour three tablespoon of oil. When the oil is hot, fry all the spices together.
Add the onion paste and stir it in till golden brown.
It’ll start smelling really good. Next we add the tomato paste. Add salt and chilli powder. Stir..stir…stir. Now add the mutton and mix them well so that the flavours seep in properly. Pour one and a half cups of water. Close the lid of the pressure cooker. Wait for it to whistle thrice. Let the steam out and open the lid and add the beaten yogurt. Let the dish boil for 30 minutes on low flame. You’ll have to wait for the gravy to reduce to one third of the original. And it is done.
Garnish with coriander leaves. Goes well with roomali roti.