Mutton Rogan Josh
Watch this video, follow Bikramjit and treat yourself with this aromatic and rich mutton curry.
Ingredients
| Mutton | 300 Gram | |
| Mustard oil | 2 Tablespoon | |
| Black peppercorns | 12 (10 | |
| Cloves | 5 | |
| Green cardamom | 6 | |
| Dry bay leaf | 1 | |
| Asafoetida | 1/2 Teaspoon | |
| Onion | 2 Small , slice | |
| Ginger paste | 1 Teaspoon | |
| Garlic paste | 1 Teaspoon | |
| Kashmiri red chili powder | 1 Teaspoon | |
| Fennel powder | 1/2 Teaspoon | |
| Coriander powder | 1 Teaspoon | |
| Yogurt | 1/2 Cup (8 tbs) | |
| Warm water | 2 Cup (32 tbs) | |
| Ginger powder | 1/2 Teaspoon (sonth) | |
| Salt | To Taste | |
| For garnishing | ||
| Chopped coriander leaves | 1 Tablespoon |
Directions
MAKING
1. In a pan heat mustard oil. Into the hot oil add whole spices (green cardamoms, black peppercorns, cloves, bay leaf) and asafoetida. Stir well.
2. When the spices start to crackle, add sliced onions and fry till golden brown.
3. Add ginger paste and garlic paste. Fry for two minutes.
4. Now add mutton pieces along with kashmiri red chili powder. Stir fry on a high flame for 2 minutes.
5. Pour warm water and season with salt to taste. Cook with closed lid for 40 minutes or till meat is soft and gravy is medium thick in consistency.
6. Add fennel powder, coriander powder, ginger powder, and yogurt. Stir well.
SERVING
7. Garnish with chopped coriander leaves. Serve with rice, pulao or roti.
Recipe Summary
