Mutton Roganjosh
Ingredients
- 1 kg mutton with bones
- 2 cinnamon stick
- 4 green cardamom
- 3 black cardamom
- 1 tsp cumin/jeera
- ½ tsp asafoetida/hing/perinkaayam
- ½ cup mustard oil
- ½ tsp turmeric powder
- 2 tsp kashmiri chilli powder adjust to heat preferences
- 1 tsp red chilli powder adjust to heat preferences
- 1 tsp dry ginger/saunth powder
- 2 tsp fennel/saunf/perinjeera powder
- 5 shallots/small onion grind to a paste without water
- 4 tbsp curd
- Salt to season
- ½ tsp caraway seeds/shahi jeera
Instructions
- Wash the mutton well and allow to drain completely in a colander.
- Heat mustard oil to smoking hot in a deep pan or pressure cooker. Remove from heat, cool for 2-3 minutes and return to heat.
- Add the whole spices (cinnamon, green and black cardamom and jeera); sauté on low heat for about a minute and then add the mutton pieces.
- Increase heat and lightly fry the mutton pieces till browned well. Keep stirring so that it does not stick to the bottom of the pan.
- Next, lower heat and add the shallots/onion paste and powdered spices (turmeric, red chilli, Kashmiri red chilli, dry ginger and fennel and asafoetida). Add a few drops of water and sauté for 1-2 minutes.
- Whisk the curd well and add to the mutton; season with salt and continue to cook on low heat till the curd breaks down and oil begins to appear.
- Add 3 cups of water and slow cook till the meat is tender and falling off the bone. Stir occasionally and add more water if necessary. If using the pressure cooker, add 2 cups of water and cook for 3-4 whistles depending on the quality of meat.
- Crush the caraway seeds/shahi jeera when the dish is almost done and stir through.
Notes
• Shallots paste is optional and is added to thicken the gravy.
• If you would prefer a deeper red colour to the dish, use ratanjot/alkanet or red chilli water (few spoonfuls). To prepare the red chilli water, soak a few dry Kashmiri red chillies in warm water for an hour, then boil it, grind and sieve (can be stored in refrigerator). I have not used this step for the above recipe.
• If you would prefer a deeper red colour to the dish, use ratanjot/alkanet or red chilli water (few spoonfuls). To prepare the red chilli water, soak a few dry Kashmiri red chillies in warm water for an hour, then boil it, grind and sieve (can be stored in refrigerator). I have not used this step for the above recipe.