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Mutton Rogan Josh

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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

(30 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





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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.


 

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