vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Mutton Rogan Josh

Tindla channa

Tindla Channa

Tindla Channa is a spicy Maharashtrian curry made with boiled pieces of Tindora or Ivy go...

Poha Chudva

Poha Chudva

Poha chudva is one of the famous snack mostly prepared in Indian homes. It is the best ti...

PALAK STEAMED EGG

Palak Steamed Egg

The spinach is pureed and then cooked with steamed egg and served with roti or rice. ...

GRILLED PRAWN WITH TOMATO ALMOND GRAVY

Grilled Prawn With Tomato Almond Gravy

Prawns are delicious when grilled. Try this great grilled prawn recipe with a tasty dip t...

EGG STEAMED TRIMMINGS CURRY

Egg Steamed Trimmings Curry

This is a nice egg recipe prepared with leftover steamed egg mixture and it can be served...

Cashew Nut Mutton Fry

Cashew Nut Mutton Fry

This simple mutton fry with the rich flavor of cashew nuts is amazing in taste to serve y...

Mutton Rogan Josh Recipe, Sabji, How To Make Mutton Rogan Josh Recipe

Mutton Rogan josh is a delicious recipe of Kashmir and it is a treat to the taste buds. The flavours of spices blend well in Mutton Rogan josh. A delectable delight,rogan josh is a rich aromatic gravy which best suited for special occasions.

This colorful mutton gravy has been a signature dish from the Kashmiri valleys from the ancestors time.

Tips for cooking Mutton:

  • Always go for fresh meat. Don’t keep raw meat outside for a long time.Refrigerate it and use.
  • It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.
Read More..

About Recipe

koora, Kuzhambu, torkari

How to make Mutton Rogan josh

(64 ratings)
0 reviews so far
Prep time
5 mins		 Cook time
80 mins		 Total time
85 mins
Mutton Rogan josh
Author : Vahchef
Main Ingredient : Mutton
 Servings : 4 persons
Published date : February 28, 2019


Ingredients used in Mutton Rogan josh
• Fennel powder - 1 tablespoon.
• Cumin seeds - 1/2 tea spoon.
• Kashmiri red chili powder - 1+1/2 tablespoon.
• Green cardamon - 6 numbers.
• Black cardamom - 4 numbers.
• Hing/asafoetida - 1/4 tea spoon.
• Ghee - 3 tablespoons.
• Lamb (shoulder cut) - 500 grams.
• Ginger powder - 1 tablespoon.
• Water - 1 cup.
• Salt - to taste.
• Mace/javitri - 2 numbers.
• Cinnamon stick(small) - 4 pieces.
• Saffron - 1/4 tea spoon.
Method:
  • In a bowl add hing(asafoetida), red chilli powder, ginger powder, fennel seeds powder and water, mix this into a watery paste. Keep it aside.
  • In a blender, add cumin seeds, green cardamom, cinnamon stick, mace and make it into a coarse powder.
  • Heat ghee in a pan, add black cardamom, mutton pieces and roast it.
  • Now add masala watery paste, saffron, water, and salt, then cover the lid, cook it for 45 minutes.
  • After 45 minutes, add masala powder mix it and cook it for 30 minutes.

Now roganjosh mutton is ready to serve.





Cooking with images Rassa , Lamb rasdar, saaru





Articles


Tips for cooking Mutton:

  • Always go for fresh meat. Don’t keep raw meat outside for a long time.Refrigerate it and use.
  • It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.


 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter