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Mutton Rogan Josh

Oct-21-2015
Hem Lata Srivastava
0 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Mughlai
  • Pressure Cook
  • Main Dish

Ingredients Serving: 4

  1. 1 kg - Mutton with bones
  2. curd - 1 cup
  3. clove - 4
  4. hing 1 pinch
  5. cinnamon 1 large stick
  6. black pepper 6
  7. ratan jot 2 stick
  8. black cardamom 2
  9. kashmiri mirch powder - 2 tsp
  10. coriander powder - 2 tbsp
  11. fennel powder - 2 tsp
  12. dry ginger powder 1 tsp
  13. ginger garlic paste - 1 tbsp
  14. sliced onion 1 large
  15. green cardamom 4 to 6
  16. ghee or oil - 2 to 3 tbsp
  17. salt to taste
  18. mutton stock 2 cups or as required

Instructions

  1. Firstly clean and wash the mutton well, keep aside.
  2. Now heat the oil in a pressure cooker, add hing, bay leaf, black cardamom, green cardamom, clove and cinnamon, saute it for 2 minutes.
  3. Add onion and fry till golden then add ginger, garlic paste, cook it for 2 minutes more. Add mutton.
  4. Cook it till the oil separates. Remove the pieces of Ratan jot.
  5. Add chili powder, coriander powder, fennel powder, salt and dry ginger powder (sonth) and again cook it till the oil separates.
  6. Add curd and stock, cook covered, till lamb is tender, stir occasionally.
  7. Garnish with coriander leaves, serve hot.

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