Kashmiri Mutton Rogan Josh2021-02-21
- Servings: 4
- Prep Time: 5m
- Cook Time: 45m
- Ready In: 50m
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Rogan josh is one of the better-known Indian classics and this fiery mutton dish from the Kashmir region of India. This rogan josh goes well with saffron pilaf or plain steamed basmati rice.
- 200 Grams Mutton
- 1 Tablespoon Mustard Oil
- 1/2 Teaspoon Shah Jeera
- 2 Sticks Cinnamon
- 3 Bay Leaves
- 5 Cardamon
- 4-5 Cloves
- 1 cup onions
- 1/2 Teaspoon Turmeric Powder
- 1 Tablespoon Ginger Garlic Paste
- 1 Cup Mutton Broth
- 1 1/2 Cup Water
- 2 Teaspoons Kashmiri Chili Powder
- 1 Teaspoon Ginger Powder
- 1 Teaspoon Fennel Powder
- 2 Tablespoons Curd
- Coriander Leaves
Heat 1 tablespoon mustard oil, add 1/2 teaspoon Shah Jeera, 2 sticks cinnamon, 3 bay leaves, 5 cardamoms, 4-5 cloves, and 1 cup sliced onions.
Sauté onion until light golden brown. Add 1 tablespoon ginger garlic paste, 1/2 teaspoon turmeric powder, and mix well.
Add 200 grams of mutton and mix well. Close the lid and cook for 5 minutes.
Add 1 cup mutton broth, 1 cup water, and mix well. Close the lid and cook for 5 minutes.
Add 2 teaspoons of Kashmiri chili powder, 1 teaspoon salt, add 1 teaspoon ginger powder, 1 teaspoon fennel powder and mix well.
Add 1/2 cup water and mix well.
Close the lid and cook on low flame until mutton is well done. Mix occasionally.
Add 2 tablespoons curd and cook for 2 minutes.
Add chopped coriander leaves. Mix well and turn off the stove. Serve the Kashmiri Rogan Josh with Roti.