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Sunday, 14 September 2014

Mutton Rogan Josh (Mutton Curry - Kashmiri Cuisine)

          This is a traditional Kashmiri cuisine, which has a number of versions. It is usually cooked without any onion or garlic. But I took the liberty of adding them in the curry. The use of Kashmiri chillies gives it the distinct fiery red colour to this dish. It is served on a bed of hot, steamed rice but can also be had with naan or kulcha.

  • 500 gms. mutton on bones, cubed
  • 3 tbsp. mustard oil
  • 2 bay leaves
  • 1" cinnamon stick
  • 5 cloves
  • 2 green cardamoms
  • 1 black cardamom
  • 1 tsp. fennel seed powder
  • 2 pinches of asafoetida
  • 2 onions, chopped
  • 1 tsp. ginger powder (saunth)
  • 1/2 cup yoghurt
  • 1 tbsp. kashmiri chili powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. coriander powder
  • 1 tsp. coriander leaves, chopped

          Heat oil and temper with bay leaves, asafoetida, cloves, cinnamon, green & black cardamoms. Add the onions and saute till light brown.

          Then add the coriander powder, red chili powder, fennel powder, ginger powder and turmeric powder mixed with a little water and fry till the oil separates.

          Add the lamb cubes and yoghurt and mix so that it is well coated with all the masalas. Add 1 1/2 cups water and salt. Pressure cook on low flame for 25 minutes after the first whistle. Serve, garnished with coriander leaves.

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