by  Shyam Rani Kilam and S. S. Kaul Kilam



'Neni Rogan Josh'

(E- Rogan Josh of Mutton, H-'Gosht ka Rogan Josh')


1. Mutton 1 kg
2. Mustard oil 1 tea cup
3. Curd 1 tea cup
4. Cloves 5 nos
5. Salt 2 tsps
6. Sugar 1 tsp
7. Red Chili Powder 1 tbsp
8. Turmeric 1/2 tsp
9. Dry Ginger Powder 2 tsps
10. Aniseed Powder 2 tsps
11. Cumin Seeds 1 tsp
12. Garam Masala 1 tsp
13. Ghi 1 tsp
14. Asafoetida Powder 1 pinch

Method of Cooking

Take a heavy round bottomed 'Patila' of tinned brass or copper, of about 3 litres capacity. If it is not available, then a thick steel or aluminium 'Patila' may be used. Pour the Mustard Oil in it and heat it on moderate flame. Meanwhile anoint the Meat pieces with the Curd nicely, so that all pieces get evenly covered by it. When the foam disappears from the oil, add the Meat pieces covered with Curd, and also any surplus Curd. Go on turning the Meat by means of a ladle or a broad steel spatula, after adding the Cloves, Cumin Seeds, Salt and a pinch of Asafoetida. When the liquid coming out of both the Meat and the Curd dries up, and the Meat begins to get fried in the oil, continue turning it till Meat pieces turn golden-brown.

Now add half a cup of water, the Red Chili Powder, Turmeric and the Sugar. Go on turning the Meat till it acquires a brownish red colour and almost all water evaporates. Be careful that the Meat pieces do not stick to the bottom of the 'Patila' and get charred.

Add again 2 cups of water, Dry Ginger and Aniseed Powders. Stir and mix well and let simmer on low heat, till the Meat becomes tender and the gravy is red, thick and oily. Now add the pure 'Ghi' and 'Garam Masala'. Cook for 2 or 3 minutes more. 'Rogan Josh' is ready for serving.

If this is not to be served immediately, or is kept in a Refrigerator for later use, then before serving heat the 'Patila' on medium heat again, after adding a tablespoon or two of water, while turning the Meat till it boils again and no caking takes place at the bottom of the 'Patila'.

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