Mutton Rogan Josh, Kashmiri mutton curry

Filed under Mutton, Non-Vegetarian
3.6, 9 reviews

Happy Navratri in advance..

Recipe Details  
 
3.6, 9 reviews

Posted by
Posted on 4, Mar 2013
Serving 6-8 people
Ready in 60-80 minutes
Post Views 4 K views
Post Rating 3.56 out of 5 , from 9 reviews
Ingredients
  • Mutton - 1 Kg, cut into medium sized pieces
  • Onion, medium sized - 5 Nos, finely sliced
  • Ginger- garlic paste - 2 Tablespoon
  • Asafoetida / Hing powder - ½ Teaspoon
  • Kashmiri chilli powder - 2-3 Tablespoon
  • Coriander powder - 1 Tablespoon
  • Fennel powder - 1 Tablespoon
  • Dry ginger powder - 1 Tablespoon
  • Yogurt - ¾ cup
  • Vegetable Oil / Mustard Oil - 2-3 Tablespoon
  • Ghee - 2 Tablespoon
  • Saffron - few strands
  • Salt to taste
  • Warm water - as required

Whole spices used:

  • Cardamom - 6 Nos
  • Cloves - 6 Nos
  • Mace - 2 Nos
  • Bay leaf - 1 Nos
  • Black peppercorns - 1 Teaspoon.
Directions
  1. Clean and wash the mutton pieces, drain the water completely and set aside.
  2. Heat oil and ghee in a pan, add in the whole spices and fry for 2-3 minutes over low heat.
  3. Add in the hing powder and saute for 10-15 seconds over low heat.
  4. Add in the sliced onions and fry until the onions become light golden in color.
  5. Then add in the ginger-garlic paste and saute for 2 minutes.
  6. Add in 1 tablespoon of kashmiri red chilli power. Mix well and fry for 2-3 minutes over low heat.
  7. Now add in the mutton pieces and saute for 5-8 minutes over low-medium heat.
  8. Then pour enough warm water to cook the mutton, salt and mix well.
  9. Cover and cook until mutton pieces are 80% done.
  10. Now add in the fennel powder, dry ginger powder, coriander powder and the remaining kashmiri chilli powder. Mix well, cover and cook for 5 minutes.
  11. Now add in the whisked yogurt, saffron strands. Mix well and cook until the mutton is cooked well and the gravy becomes thick.
  12. Serve hot with cooked rice, roti, chappathi etc.
3.6, 9 reviews

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