Rogan Josh (Mutton Curry Kashmiri Style)

Ingredients

  • 1 kg mutton
  • 4 cloves garlic, chopped
  • Salt to taste
  • 2.5 tsp Kashmiri chilli powder
  • 100 ml yogurt
  • 250 gm onions, chopped
  • 50 ml ghee or oil
  • 4 cloves
  • 2 black cardamoms
  • 4 green cardamoms
  • 2 cinnamon
  • 1 blade of mace
  • 1 tsp coriander powder
  • 1 tsp fennel powder
  • 1 tsp ginger powder
  • 1/4 tsp turmeric powder

Method –

  1. Boil the mutton with garlic and 1/2 tsp salt in 1200 ml of water for 20 minutes
  2. Remove from heat
  3. Remove the meat and set aside
  4. Skim off the scum, strain and reserve the cooking liquor
  5. Make a paste of chilli powder by mixing with a little water
  6. Whisk the yogurt and set aside
  7. Fry the onions in ghee or oil until lightly browned for about 12 minutes
  8. Add the cloves, cardamoms, cinnamon and mace and fry for 1 minute
  9. Then add the coriander, fennel, ginger and turmeric powders, chilli paste and 2 tbsp water and stir continuously
  10. After 2 minutes, add the meat
  11. Sauté for about 5 minutes
  12. Lower the heat, add the yogurt and sauté for a few minutes
  13. Add salt to taste, together with 800 ml of reserved liquor
  14. Cook until the meat is tender
  15. Before serving, remove the cinnamon, large cardamoms and mace, if intact

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