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Mutton Rogan Josh

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  1. Indian Cuisine   >
  2. kashmiri cuisine
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photo by Sheila Kaul Moza

INGREDIENTS
4 tablespoons vegetable oil
vegetable oil Vanaspati is also known as hydrogenated fat/ Ghee. It is an important and nutritional element of the Indian cuisine. It is hydrogenated from vegetable oil. It is rich in aroma and can be used as a substitute in cooking and baking snacks and sweets. It is usually favored for deep...
  • aceite vegetal
  • vanaspati
1 teaspoons cumin seeds
cumin seeds Cumin is used as whole as well as grounded form in a lot of cuisines. Cumin are tiny packed with a sharp flavor .Cumin is the major ingredient in Indian cuisine and used worldwide....
  • comino
  • Jeera
    (जीरा)
1 pinch hing
asafoetida Asafoetida is the dried powdered resin of Ferula herb and most commonly used while tempering the dish, with a strong flavor and aroma, with a savory taste. It is mostly found in Asia and is mostly blended with other spices to drizzle of curry beans, stews and lamp chops. We...
  • hing
1 kilogram Mutton
Mutton
Also known as : Goat meat
Mutton is generally referred to the meat of a full grown goat. When cooked properly it has a succulent, rich flavor and is soft and juicy to chew. It is a widely consumed red meat. Perfect cooking process may make or break a mutton dish. Slow cooking is the best...
  • carne de cordero
  • bhede ka maans
    (भेड़े का मांस)
1 tablespoon Kashmiri chilli
Kashmiri chilli Widely used across the globe and a very famous species of chillies. It is spicy and is used to make curry pastes since the chilly has a red colour of its own....
    1 cups tomato puree
    tomato puree A fully mashed tomato, preferably with the help of mixer or blender is known as tomato puree. Tomato puree is very fine in consistency and its most common use is to make curry thick, sometimes also used in dressing as well....
      2 pieces cardamom
      cardamom Cardamon are large brown or small green pods filled with small aromatic seeds. They are used to flavor savory and sweet drinks and dishes....
      • cardamomo
      • Sal
      • elaichi
        (इलायची)
      4 pieces garlic cloves
      garlic cloves Garlic is known for its edible root bulb which has a pungent flavor. It is used in many cuisines around the world. Garlic is used in savory dishes to add strong aroma and flavor. ...
      • ajo
      • Sal
      • Lashun
        (लहसुन)
      1 pieces Bay leaf
      Bay leaf Bay leaf is used in its dry form. It has a strong aroma and flavor and is generally used while tempering the dish. Bay leaf is used to flavor rice, soups, stew. ...
      • tej patta
      3 teaspoons Fennel powder
      Fennel powder Fennel powder also known as Sauf powder is prized for its minty / licorice like flavour. It is a green powder derived from Aniseeds (Fennel Seeds)grown in cooler climates . It is a Key ingredient in Kashmiri(North Indian Cuisine ), Greek and Italian cuisine. Known to be a healthy spice...
      • saunf powder
      2 teaspoons ginger powder
      ginger powder Ginger powder is an essential ingredient in Indian dishes. In India it is known as 'sonth' powder' and is used to add strong flavor to the dish. The most common use of ginger powder is in tea and other beverages. The benefit of ginger powder is that it is available...
      • Sauth powder
      1 teaspoons Garam Masala Powder
      Garam Masala Powder You may call Garam masala as the essence of countless Indian dishes and a typical kitchen essential of Indian households. This earthy mix of spices consists of finely grounded ingredients namely cumin, coriander seeds, bay leaf, cardamom, black pepper, cinnamon, cloves, mace and nutmeg. This mix may vary a bit...
      • garam masaala paudar
        (गरम मसाला पाउडर)
      1.5 cups Water
      Water Water is a universally used ingredient, available all around us. In cooking its best to use fresh filter water. Visible Impurities in water can easily be identified by seeing it inside a glass or bottle in front of a well lit background. Water is used to moist, boil or cook...
      • agua
      • Sal
      • pani
        (पानी)
      1 teaspoons salt
      salt
      Also known as : sea salt , iodized salt
      ...
      • sal
      • Sal
      • namak
        (नमक)
      About The Chef
      Lives in : Gurgaon India Mother and Grandmother living in Delhi for the last 30 years. From a Traditional Kashmiri family with a lot of culture and recipes to share .

      Mutton Rogan Josh

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      One of the best mutton curry dishes in the world the Mutton Rogan Josh is a family favorite that we eat all year around. This recipe is traditional and has been passed down for generations. I hope you guys like it.
      Preparation
      • Heat two tablespoon of oil in a pressure cooker

      • half teaspoon cumin seeds and  a pinch of hing.

      • Put the mutton in the oil and fry for 15 minutes  stirring continuously till dark red in color

      • Then add 1teaspoon of Kashmiri red chili powder and tomato puree with two pieces of crushed Large cardamom (badi elaichi), crushed cloves and crushed bay leaves.

      • Stir for two or three minutes on high head then add

      •  add the Fennel powder (sauf powder) and 2 tablespoons of dry ginger powder (Sauth Powder).

      • add salt as per taste

      • add water and give it a few  pressures .

      • When mutton tender put garam masala stir it  and remove

      • Let it stand for a few minutes and its ready

      Kitchen Equipment
      • pressur cooker
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