Mutton Rogan Josh
Ingredients
Marination
- Mutton 1.5 kg
- Salt 1 tsp
- Lemon juice 1-2 tbsp
- Yogurt 5 tbsp
Spice Mix
- Green cardamom 6
- Black cardamom 4
- Cloves 10
- Fennel Seeds 2 tsp
- Ginger powder 1 tbsp
- Black pepper powder 1 tsp
- Kashmiri chili powder/Paprika powder 2 tbsp
- Red Chili powder 1 tbsp or to taste
Other Ingredients
- Yogurt 1 cup
- Ghee/Oil as needed
- Bay leaves 2
- Cinnamon sticks 2 big
- Onion 1 big, thickly sliced
- Green chilies 4-5
- Garam masala powder 1 tsp
- Fresh coriander, chopped
- Mint, chopped
Preparation
- Clean and wash the mutton pieces and marinate it with salt, lemon juice and yogurt. Keep the marination over-night or at least 2 hours.
- Grind green and black cardamoms, cloves and fennel seeds.
- Take yogurt in a bowl and add powdered spices, ginger powder, black pepper powder, paprika powder and red chili powder. Mix and keep aside.
- Heat oil in a pressure cooker. Add bay leaves, cinnamon sticks and marinated mutton and cook on high until the mutton pieces are browned and there is no moisture left in the oil.
- Add the yogurt mixture. Mix and cook for 1 minute. Add enough water to cover the meat and put on pressure for 20-15 minutes or until the meat is tender.
- Take the pressure out. Add garam masala, sliced onion and green chilies. Adjust salt if needed.
- Cook for 2-3 minutes until the onions are just soft but still crunchy.
- Turn the heat off. Garnish with fresh coriander and onion slices.
- Enjoy with naan or rice!
Mutton Rogan Josh
Ingredients
Marination
- Mutton 1.5 kg
- Salt 1 tsp
- Lemon juice 1-2 tbsp
- Yogurt 5 tbsp
Spice Mix
- Green cardamom 6
- Black cardamom 4
- Cloves 10
- Fennel Seeds 2 tsp
- Ginger powder 1 tbsp
- Black pepper powder 1 tsp
- Kashmiri chili powder/Paprika powder 2 tbsp
- Red Chili powder 1 tbsp or to taste
Other Ingredients
- Yogurt 1 cup
- Ghee/Oil as needed
- Bay leaves 2
- Cinnamon sticks 2 big
- Onion 1 big thickly sliced
- Green chilies 4-5
- Garam masala powder 1 tsp
- Fresh coriander chopped
- Mint chopped
Instructions
- Clean and wash the mutton pieces and marinate it with salt, lemon juice and yogurt. Keep the marination over-night or at least 2 hours.
- Grind green and black cardamoms, cloves and fennel seeds.
- Take yogurt in a bowl and add powdered spices, ginger powder, black pepper powder, paprika powder and red chili powder. Mix and keep aside.
- Heat oil in a pressure cooker. Add bay leaves, cinnamon sticks and marinated mutton and cook on high until the mutton pieces are browned and there is no moisture left in the oil.
- Add the yogurt mixture. Mix and cook for 1 minute. Add enough water to cover the meat and put on pressure for 20-15 minutes or until the meat is tender.
- Take the pressure out. Add garam masala, sliced onion and green chilies. Adjust salt if needed.
- Cook for 2-3 minutes until the onions are just soft but still crunchy.
- Turn the heat off. Garnish with fresh coriander and onion slices.
- Enjoy with naan or rice!