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Great Tastes - Mutton Rogan Josh

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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, asafetida, ginger powder, Kashmiri chilli powder, and ratanjote. Keep frying on slow heat and when the mutton again becomes almost dry, add salt to taste and two pinches of sugar. Pour the entire mutton stock and let it simmer for 5-6 minutes.
Bon appetite!


rogan josh
Mutton Rogan Josh

kashmiri wazwan
Rogan Josh and Rice


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