Sunday, April 29, 2012
"Mutton Roganjosh" is an authentic recipe from Kashmir. There are different versions available in the internet. This is somewhat close to the original one.
Mutton - 500 gms
Turmeric Powder - 1/4 tsp
Salt - little
Water - 2 cups
For the Gravy
Whipped Curd - 1 cup
Ginger Powder - 1/2 tsp (Optional)
Fennel Powder - 1 tsp
Kashmiri Red Chilli Powder - 2 tsp
Salt - for the gravy
Oil - 1 1/2 tbsp
Asafoetida - 1/4 tsp
Cloves - 3 or 4
Bay Leaf - 1
Cinnamon - 2 small strips
Green Cardamom - 1
Black Cardamom - 1
Ginger Garlic Paste - 1 1/2 tsp
Add turmeric powder, salt, water to the Mutton pieces and pressure cook it for 15 to 20 minutes.
Heat Oil in a Kadai and add all the items given in "For Seasoning" one by one. Add the 3/4th cooked mutton pieces along with the left over stock. Cook it in medium flame for few minutes.
In a small cup, add water to the kashmiri red chilli powder and add it to the Whipped Curd. Add ginger powder, fennel powder, remaining salt and mix it evenly.
Add the whipped curd masala to the cooking mutton. Reduce the flame to low and cook if for few minutes as we have added curd.
Cook it in medium flame for another 5 minutes. Add ghee to it. Transfer the Mutton Roganjosh to a serving bowl.