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Mutton Rogan Josh Recipe

Can you believe if say that never I tasted food in any restaurants in hyderabad..That`s sounds so silly even for me..Though living in hyderabad,never attracted to out side foods,in fact there was no time for me actually.Morning to evening college then tutions. May be,not a having a big friends circle and studying in girls school and college also another reason i think..

But,life changed lot after marriage, that too in brasil started learning many useful things every time.Cooking hobby also started even after marriage and later started trying new varieties and my own recipes for time pass n fun.

After started eating meat,every time I love to cook new dish instead of same old recipes.More than the chicken I love mutton even,the three boys in home are pure non vegetarians..I can see the shining stars and brightness in their eyes,when I cook non-veg..Hehehhehe !!! This dish is also one of the popular recipe in india and tastes amazing when you serve hot.. I really feel more energetic when cooking famous recipes because,it gives a happiness and proud feel when serves to family.Also,I can post in blog nah..Hehehehe!!!

lamb rogan josh

I have shared few mutton recipes already in MLH and this time it`s Mutton Rogan Josh..The name it self tempted me lot,iam sure few people already started carving for the recipe..;) Rogan Josh is one of the popular dish of kashmir. I have this recipe in mind from last year and finally it`s done..This dish is very rich in taste and the process alo quite easy if you are prepare with all ingredients aside.In this recipe,mutton cooked with ghee,curd,spice powders and whole spices.The kashmiri red chilli powder is one of the main ingredient in the recipe which gives a bright red colour to the dish and enhances the taste to the gravy.But,here I added regular red chili powder,if you have kashmiri mirchi can add without doubt.Except that remaining ingredients very simple which you we use in regular cooking..If you are going to try the dish don`t do any variations and don`t skip any steps in the method for good taste..Cook with patience and always serve with love. By the way I served this pulao and raita but you can serve with plain bagara,white rice,roti or naans.Choice is yours..:)

Mutton recipes {south} indian style

Mutton salan/Easy mutton gravy 

mutton stew/mutton palak curry

Mutton liver fry

quick and easy mutton curry-south indian style

mutton pulao/pilaf (mutton rice)

mutton bagara (simple bagara rice)

mutton mango curry

palak/spinach mutton curry (palak gosht/spinach lamb curry)

Rogan josh

CATEGORY-INDIAN MUTTON RECIPES/LAMB RECIPES/GOSHT RECIPES
PREPARATION TIME- 30 MINUTES
COOKING TIME- 50 MINUTES

WHAT YOU NEED

TO COOK MUTTTON 

Mutton -1/4 KG
Oil-1 tbsp

Turmeric powder -1/2 tsp

TO GRIND
 onions- 2 Medium size

Coconut pieces - 1/4 cup

red chilli powder- 3 tsp (according to your taste)

Sour Curd/yogurt -3/4 cup/200 Grams
Ginger garlic paste/GGP- 2 tbsp
Coriander powder - 1 tsp

cumin powder-1 tsp
 ghee - 2 tbs
saunf/fennel seeds -1/2 tsp
Dry ginger powder/sonti powder-1/2 tsp

Black Cardamom-1 small

 Green Cardamom-2

black cumin/shahejeera-1 tsp

Clove-2-3

1 Bay Leaf

Black Pepper-3-4

salt

To make whole garam masala paste 

 Green Cardamom-2

Cloves-5

Black Cardamom-1

1” Cinnamon

Cumin Seeds-1 tsp

 Black Pepper corns-10

HOW TO COOK

 Heat a pressure cooker add 1 tbsp of oil.Throw in bay leaf, cardamom,cloves and washed mutton into the oil.add 1 tsp of ginger & garlic paste and turmeric powder.Add 1 cup of water and cook mutton in pressure cooker for 20 min in medium flame. 

In another pan fry chopped onions in 1 tbsp oil and let it cool aside.Along with coconut make a fine paste in mixy jar.also,dry roast the whole garam masalas and make a fine paste along with 1 tbsp of water.

Now,take out lid of pressure cooker, drain mutton,keep the soup aside to be used in gravy.

 Heat up, a  non stick pan or a vessel, add desi ghee or butter and oil  add in  bay leaf, green cardamom,black cumin,cumin seeds,cloves and pepper corns. Place in mutton into the vessel and fry till it turns golden,add ginger and garlic paste.Fry for 2-3 minutes in low flame.

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Mean while in a bowl take curd add fried onion+coconut paste, red chilli powder,turmeric powder,coriander powder,cumin powder,whole garam masala paste and dry ginger powder.Make a fine paste by mixing well.

 Add this to mutton, add salt to taste and cook it for 5 minutes.(I added food color for rich look,but it`s your choice-not necessary)

Then add in mutton soup (water which we reserved first)  (and 1 cup more water If its looks too thick)and cook in low flame for 15 minutes till it starts leaving oil. 

Throw in cilantro leaves,turn off.Serve hot with naans,rotis or rice or simple bagara or  with pulao.I served with cashew raisins pulao and sweet n sour raita.(recipes are coming soon)