Great Tastes - Mutton Rogan Josh
Recipe from Ruby's Kitchen ( as prepared in Kashmir ) Ingredients Mutton----1/2kg Hing (Asafetida) – 1/4 teaspoon Cinnamon (darchini)- 2 pieces (1” each) Clove (labanga) - 5 pieces Black cardamom (boro elaich) - 3 pieces Whole black pepper 1/2 teaspoon Juice of one whole large onion coriander powder - 1 teaspoon Cumin powder - 1 teaspoon Ratan Jote - 1 teaspoon Kashmiri Mirch powder – 2/3 Tsp Hung Curd 250gm Fennel powder - 1teaspoon Ginger powder - 2 teaspoon Vegetable oil – 1 tablespoon Boil 500 gm mutton in roughly 500ml water until soft and keep the stock and the mutton aside. Put a large pan on the gas and add oil. When the oil is hot (but not smoking), add the whole garam masala and black pepper. When the spices start popping, add the meat and slowly add the onion juice. Stir fry on low heat. When meat becomes almost dry and the onion juice has been completely absorbed, add hung curd, coriander powder, cumin powder, fennel powder, asaf...
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I loved all the pictures you posted on your article.
If i had the time i would love to visit the Bridge on the river kwai myself.
Thank you so much for transporting your readers to this iconic place.,.the bridge monestry and the war testimonials all blend together to create a nostalgic undescribable feeling.....
Arundhati your pictures speak volumes and are better than a thousand words.