Rogan Josh is a Kashmiri style Mutton (Lamb) Curry made with spices like fennel seeds and dry ginger.
Ingredients
- 5 tbsp Ghee
- 3-4 Black Cardamom (Crushed)
- 4-5 Cloves (Crushed)
- 8-10 Black peppercorn (Crushed)
- 4-5 Dry Red Chillies
- 1 tsp Cumin Seeds
- ¼ tsp Hing
- 800 g Mutton
- 2 tbsp Milk (Hot)
- 1 pinch Saffron
- ½ cup Yogurt
- 1 tsp Maida
- 1 and ½ tbsp Kashmiri Red Chilli Powder
- 3 tsp Fennel Powder
- 1 tsp Dry Ginger Powder
- 1 tbsp Coriander Powder
- Salt to taste
Instructions
- Soak saffron in milk .
- Heat ghee in a pressure cooker.
- Add black cardamom, cloves and whole peppercorns.
- Fry for 10 seconds.
- Add whole red chilies, cumin seeds and asafoetida.
- Add the mutton and cook on high heat for 5-6 minutes, till it turns slightly brown.
- Now add ½ cup water and cook for 10-12 minutes on low flame.
- Whisk the yogurt with 1 tsp maida.
- Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder, salt and milk with saffron.
- Mix well.
- Add the yogurt in the pan.
- Cook for a minute.
- Add a cup of water and cook the mutton for 15-20 minutes on medium low heat till done.
- Serve hot with steamed rice or Naan.
Notes
- This dish is traditionally made in ghee but you can choose to use any oil of your choice.
- Adding some maida in yogurt make sure it doesn't split while cooking.
- Rogan josh is traditionally made in a pan over low heat but I used a pressure cooker to fasten the process.
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