Mutton Rogan Josh Recipe

Mutton Rogan Josh Recipe kashmir

Get ready for an absolutely delicious ethnic spicy fragrant curry. The
rogan josh is a kind of Indian style lamb stew slightly more tasty than other curries, and have a milder taste and delicate. The Mutton Rogan Josh is an aromatic dish of Persian origin and is one of the featured recipes of Kashmiri cuisine. One of the things about this recipe is the fact that there are so many layered flavours. It is very different from one of those Rogan josh already made, you have to cook it for you to understand. Do it with the lamb, but you can also use chicken.

The cooking time will be the same even if you use another meat, just cut it into pieces of 2.5 cm anyway and let yourself become intoxicated by those intense and exotic flavours. Lamb Rogan Josh is an ideal dish for for every occasion in the company of friends or an evening for two with a good wine.


Prep Time: 30 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 20 mins ♥ Yield: 4 servings

Nutrition facts per 100 gms: 180 calories, 4.6 grams fat

Ingredients:

250 gms mutton
1 tbsp vinegar
2 tomatoes
1 tsp ginger paste
1 tsp garlic
2 green chillies
1 cup yogurt
2 cups water
1 tsp red chilli powder
4 cloves
5 cardamoms
1 cinnamon stick
2 bay leaves
1 tsp cumin powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp poppy seeds
1 tsp black pepper powder
1 cup green coriander
2 tbsp oil
2 tbsp ghee
2 onions
2 tbsp lemon juice
4 tbsp cashew and almonds
1 bunch curry leaves
Pinch of mace
Pinch of nutmeg
Pinch of saffron
Salt and sugar to taste

Recipe Method

Marinate the meat with oil, ginger, garlic, turmeric, red chilli powder, yogurt, lemon juice and salt. Keep aside for an hour.

In a pressure cooker, add mutton, a cup water and cumin. Close cooker and cook till all the water evaporates. Keep aside.

Heat ghee in a pan over low heat. Add bay leaves, curry leaves, green chillies, cloves, cinnamon, poppy seeds, almonds, cardamoms, pepper, cloves, mace, nutmeg, sliced onions and fry for a minute till golden brown. Add the tomatoes and cook till oil starts separating.

Add the vinegar and cooked meat to it and mix well. Stir fry it for some time till mutton turns brown. Add a cup water and close the pan and simmer on low heat till the meat is well cooked. Once cooked, add coriander powder, saffron, sugar, and mix well.

Serve hot garnished with chopped coriander leaves with rice, roti, paratha or naan bread.

4 stars - based on 9 reviews


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