Kashmiri mutton rogan josh | How to make Kashmiri mutton rogan josh

By Ruchi Chopra  |  10th Jun 2018  |  
5 from 1 review Rate It!
  • Photo of Kashmiri mutton rogan  josh by Ruchi Chopra at BetterButter
Kashmiri mutton rogan joshby Ruchi Chopra
  • Prep Time

    10

    mins
  • Cook Time

    60

    mins
  • Serves

    3

    People

8

1

About Kashmiri mutton rogan josh Recipe

Kashmiri mutton rogan josh is perfect dish for dinner... It's easy to make..and gives beautiful colors with kashmiri chilli powder and richness of ghee, spices and curd to increase the taste ..just try it

Kashmiri mutton rogan josh

Ingredients to make Kashmiri mutton rogan josh

  • Mutton 500 gm
  • curd 2 cup
  • bay leaf 1
  • Green cardamom 2
  • Black cardamom 1
  • clove 2-3
  • Black pepper 10 -12
  • Cinemmon stick 1
  • mace 1
  • ginger powder 1 /2 tsp
  • fennel seeds powder 1 tsp
  • Roasted cumin seeds powder 1 tsp
  • 1/2 tap garam masala powder
  • ginger- garlic paste 1 tsp
  • Kashmiri red chilli powder 1 and half tsp
  • red chilli powder 1 /2 tsp
  • Pinch of hing
  • Pinch of nutmeg powder
  • salt to taste
  • ghee 3-4 tbsp

How to make Kashmiri mutton rogan josh

  1. Wash mutton properly and keep aside
  2. Take a bowl put curd and add Kashmiri chilli powder, red chilli powder, haldi, cumin seeds powder, fennel seeds powder, hing, dry Ginger powder, garam masala powder and salt and keep aside
  3. Take a heavy bottom pan put ghee and heat it Now add all whole spices and Ginger garlic paste Now add mutton and stir well and cover with lead and cook 10 minutes on low to medium flame cook till the water From the mutton gets dried out and turns light brown in colour
  4. Now add curd mixture and mix well and cook on medium flame and put 1 and half glass of water and cover with lead and cook for 50 minutes, check the water time to time.
  5. now add pinch of nutmeg powder and mix well
  6. Kashmiri mutton rogan Josh is ready Serve with rumali Roti

Reviews for Kashmiri mutton rogan josh (1)

Hema Mallika year ago

Thanks for sharing this recipe.
Reply