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Sunday, 3 December 2017

Mutton Rogan Josh - Kashmiri Style


          This is an authentic Kashmiri Mutton curry, which has many versions. 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. So check for a step by step method with pictures to prepare it.

        






  • 500 gms mutton with bones
  • 2-3 tbsp. ghee
  • 2-3 cardamoms
  • 1" cinnamon stick
  • 1 mace (jaiphal)
  • 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








          In a bowl, mix together yogurt, ginger powder, fennel powder, Kashmiri red chili 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 spice 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 cumin powder, garam masala powder, cardamom powder and saffron. 

          Cover and simmer on a medium flame till the ghee comes to the surface and you get the desired consistency. Serve with Kashmiri pulao, plain steamed rice, naan or kulcha.






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




                              Now add the spice 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 cumin powder, garam masala 
                      powder, cardamom powder and saffron. Cover and simmer on a medium 
                      flame till ghee comes to the surface and you get the desired consistency. 









                            Serve with Kashmiri pulao, plain steamed rice, naan or kulcha.












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