Mutton Rogan Josh, Kashmiri mutton curry
Author:
Yummy N Tasty
Posted on,
4, Mar 2013
8.3 K views.
4
3.6/5 ( 9 votes )
Yields
6-8 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
60-80 mins
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Recipe video
Ingredients:
- Mutton - 1 Kg, cut into medium sized pieces
- Onion, medium sized - 5 Nos, finely sliced
- Ginger- garlic paste - 2 Tablespoon
- Asafoetida / Hing powder - ½ Teaspoon
- Kashmiri chilli powder - 2-3 Tablespoon
- Coriander powder - 1 Tablespoon
- Fennel powder - 1 Tablespoon
- Dry ginger powder - 1 Tablespoon
- Yogurt - ¾ cup
- Vegetable Oil / Mustard Oil - 2-3 Tablespoon
- Ghee - 2 Tablespoon
- Saffron - few strands
- Salt to taste
- Warm water - as required
Whole spices used:
- Cardamom - 6 Nos
- Cloves - 6 Nos
- Mace - 2 Nos
- Bay leaf - 1 Nos
- Black peppercorns - 1 Teaspoon.
Instructions:
- Clean and wash the mutton pieces, drain the water completely and set aside.
- Heat oil and ghee in a pan, add in the whole spices and fry for 2-3 minutes over low heat.
- Add in the hing powder and saute for 10-15 seconds over low heat.
- Add in the sliced onions and fry until the onions become light golden in color.
- Then add in the ginger-garlic paste and saute for 2 minutes.
- Add in 1 tablespoon of kashmiri red chilli power. Mix well and fry for 2-3 minutes over low heat.
- Now add in the mutton pieces and saute for 5-8 minutes over low-medium heat.
- Then pour enough warm water to cook the mutton, salt and mix well.
- Cover and cook until mutton pieces are 80% done.
- Now add in the fennel powder, dry ginger powder, coriander powder and the remaining kashmiri chilli powder. Mix well, cover and cook for 5 minutes.
- Now add in the whisked yogurt, saffron strands. Mix well and cook until the mutton is cooked well and the gravy becomes thick.
- Serve hot with cooked rice, roti, chappathi etc.
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Mutton Rogan Josh, Kashmiri mutton curry
| Author - Yummy N Tasty |
| Posted on - 4, Mar 2013 |
| Recipe URL, https://www.yummyntasty.com/recipes/mutton-rogan-josh-kashmiri-mutton-curry/ |
| Cooking time - 60-80 minutes |
| Serving - 6-8 person(s) |
Ingredients :
- Mutton - 1 Kg, cut into medium sized pieces
- Onion, medium sized - 5 Nos, finely sliced
- Ginger- garlic paste - 2 Tablespoon
- Asafoetida / Hing powder - ½ Teaspoon
- Kashmiri chilli powder - 2-3 Tablespoon
- Coriander powder - 1 Tablespoon
- Fennel powder - 1 Tablespoon
- Dry ginger powder - 1 Tablespoon
- Yogurt - ¾ cup
- Vegetable Oil / Mustard Oil - 2-3 Tablespoon
- Ghee - 2 Tablespoon
- Saffron - few strands
- Salt to taste
- Warm water - as required
Whole spices used:
- Cardamom - 6 Nos
- Cloves - 6 Nos
- Mace - 2 Nos
- Bay leaf - 1 Nos
- Black peppercorns - 1 Teaspoon.
Instructions :
- Clean and wash the mutton pieces, drain the water completely and set aside.
- Heat oil and ghee in a pan, add in the whole spices and fry for 2-3 minutes over low heat.
- Add in the hing powder and saute for 10-15 seconds over low heat.
- Add in the sliced onions and fry until the onions become light golden in color.
- Then add in the ginger-garlic paste and saute for 2 minutes.
- Add in 1 tablespoon of kashmiri red chilli power. Mix well and fry for 2-3 minutes over low heat.
- Now add in the mutton pieces and saute for 5-8 minutes over low-medium heat.
- Then pour enough warm water to cook the mutton, salt and mix well.
- Cover and cook until mutton pieces are 80% done.
- Now add in the fennel powder, dry ginger powder, coriander powder and the remaining kashmiri chilli powder. Mix well, cover and cook for 5 minutes.
- Now add in the whisked yogurt, saffron strands. Mix well and cook until the mutton is cooked well and the gravy becomes thick.
- Serve hot with cooked rice, roti, chappathi etc.
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