How to make Mutton Rogan Josh -
Mutton rogan josh is a world famous Indian delicacy which is native to Kashmir. The signature Kashmiri non-vegetarian recipe is really palate pleasing especially with the blend of exotic spices, cashew and tomato puree.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless mutton (हड्डी रहित मटन), Oil (ऑइल)
Cuisine : Kashmiri
Course : Main Course Mutton
For more recipes related to Mutton Rogan Josh checkout Mutton Curry, Haleem, Kadai Gosht Hussainee, Mutton Khichda . You can also find more Main Course Mutton recipes like Meat balls Jowar Keema Khichdi Malwani Mutton Bengali Kosha Mangsho
Mutton Rogan Josh Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 26-30 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mutton Rogan Josh Recipe
Boneless mutton cut into 1 inch pieces 600 grams
Oil 1/2 cup
Cloves 5
Green cardamoms 4-5
Fennel seeds 1 1/2 tablespoons
Medium onions sliced 3
Salt to taste
Ginger-garlic paste 2 tablespoons
Fennel powder 5 teaspoons
Green cardamom powder 5 teaspoons
Kashmiri red chilli powder 2 tablespoons
Yogurt whisked 1 cup
Roasted chana powder 1/4 cup
Fresh coriander leaves chopped 1 tablespoon
Ginger cut into thin strips 2 inches + to garnish
Fresh coriander sprig to garnish
Method
Step 1
Heat oil in a pressure cooker, add cloves, green cardamoms, fennel seeds, onions and salt, mix and sauté till well browned. Add ginger-garlic paste, 4 teaspoons fennel powder, 4 teaspoons green cardamom powder and Kashmiri red chilli powder, mix and sauté for 1-2 minutes.
Step 2
Add boneless mutton pieces, mix well and sauté till lightly browned. Add yogurt and mix well and sauté till oil separates.
Step 3
Add 2 cups of water and mix well. Put the lid of the cooker on and cook under pressure till pressure is released 3-4 times (3-4 whistles) or for around 25 minutes.
Step 4
Open the lid when the pressure reduces completely. Strain the mixture into a deep non-stick pan through a strainer. Remove the mutton pieces and place on a plate. Transfer the remaining residue in the strainer into a blender jar, add some of the strained stock and blend till smooth.
Step 5
Add this to the strained liquid and mix well. Rinse the blender jar with a little water and add to the pan.
Step 6
Keep the pan on heat and bring the mixture to a boil. Mix roasted chana powder with 4 tablespoons water and whisk till smooth. Add this mixture to the mutton gravy and mix well.
Step 7
Add remaining green cardamom powder, coriander leaves, ginger strips, cinnamon powder and remaining fennel powder, mix well, cover the pan and simmer for 5 minutes.
Step 8
Transfer into a serving bowl, garnish with ginger strips and a coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
