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Wednesday, 13 December 2017

Mutton Rogan Josh (2)

           This is restaurant style Kashmiri Mutton curry, where there is a use of onions and some cashewnuts. It is traditionally cooked without any onion, garlic or tomatoes. Adding yoghurt is optional. The addition of Kashmiri chili powder, fennel powder, ginger powder and asafoetida brings out the real taste and flavour of this dish. It is relished with Kashmiri pulao, plain steamed rice, naan or kulcha. 

  • 500 gms mutton with bones
  • 2-3 tbsp. ghee
  • 2-3 cardamoms
  • 1" cinnamon stick
  • 1 mace (jaiphal)
  • 1 onion, roughly chopped
  • 10-12 cashewnuts
  • 2-3 tbsp. yoghurt
  • 1 tsp. dry ginger powder
  • 1 tbsp. fennel powder
  • 1/2 tsp. asafoetida
  • 2 tbsp. Kashmiri red chili powder
  • salt to taste
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • 1/2 tsp. cardamom powder
  • pinch of saffron

           Grind together onion and cashewnuts to a smooth paste by adding some water. keep aside.
In a bowl, mix together yogurt, ginger powder, fennel powder, Kashmiri red chili powder, cumin powder, garam masala powder and asafoetida into a paste. Keep aside.

          Heat ghee in a pan and temper with cardamoms, cinnamon and mace. Then add the mutton and fry till light brown. 

          Now add the onion paste and the spiced yoghurt paste. Cover and cook till the oil separates. Add 1 cup water and salt. Pressure cook for 20-25 minutes on a low flame after the first whistle.

          Transfer the contents back to the pan. Add the cardamom powder and saffron. Cover and simmer on a medium flame till the ghee separates and you get the desired consistency. Serve with Kashmiri pulao, plain steamed rice, naan or kulcha.


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