Mutton Rogan Josh is one of the most preferred Indian curried meat items in the restaurants in Perth. Traditionally made with goat or lamb, this aromatic dish is considered to be of Kashmiri origin and introduced by the Mughals. It is the special aroma, the delicious flavor and the thick red color gravy with oil/ghee floating on it that makes Mutton Rogan Josh a unique Indian cuisine and certainly an irresistible Indian food in Perth.
Do you find this cuisine to be interesting and mouth-watering? Well then read on to know how you can cook mutton Rogan Josh at home if you're unable to visit the Best Indian restaurant in Perth.
Below are the ingredients (for serving five persons) used for coking this delicious Indian cuisine that is also one of the most popular Indian food in Perth.
Ø Main Ingredient:
- Lamb/Mutton (500 gram)
Ø For marinating:
- Salt to taste
- Lemon juice (2 tsp)
- Groundnut oil (1 tbsp.)
Ø For Tampering:
- Two bay leaves
- Cinnamon (2 pcs)
- Green cardamom (4 pods)
- Black cardamom (2 pods)
- Hing/Asafoetida (1/2 tsp)
Ø For Paste
- Yogurt (1 cup)
- Black cardamom powder (1/2 tsp)
- Green cardamom powder (1 tsp)
- Kashmiri red chili powder (3 tbsp.)
- Dry ginger powder (1 tbsp.)
- Fennel seed powder (1 tbsp.)
- Black pepper powder (1 tsp)
Ø For Garnishing
- Red chilies (2 pcs)
- Chopped coriander leaves (2 sprigs)
- Grated ginger (1 tsp)
- Garam masala (1tsp)
- Heat oil/ghee in a pan, add all the ingredients for tampering and sauté for a minute or two.
- Start adding the mutton pieces one by one and brown them. You can also opt for adding mutton pieces in separate batches like professional chefs do restaurants in Perth to ensure properly browned meat.
- In a separate pot, mix whisked and smoothened yogurt with other ingredients mentioned for making eth paste.
- Add the paste to the browned mutton and cook well for 10 minutes. Add salt if as required and add in water and mix everything well.
- Remember, to make authentic mutton Rogan Josh, reputed restaurants in Perth relies on the original slow cooking technique or the ‘dampokhtak’ that ensures heavenly aroma, taste, and softness of this meat dish.
Therefore, if you’re cooking in a pot, you need to cover the pot well and let it simmer for at least two hours. But if you’re cooking in a pressure cooker, you need to transfer the whole thing in the pressure cooker, wait for five whistles and let it simmer for another 15 minutes.
- Once cooked, open the lid, add the garnishing and you are done with making a delicious traditional non-veg Indian food in Perth.
To taste authentic mutton Rogan Josh, one of the signature dishes of Kashmiri cuisine, visit the Best Indian restaurant in Perth today!