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Roghan_e_Josh.

Jan-12-2019
Naheed Alam
15 minutes
Prep Time
30 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Roghan_e_Josh. RECIPE

A spiced mutton prepration that is best for winter season.Aromatic flavour of this curry is amazing.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Jammu and Kashmir
  • Simmering
  • Pressure Cook
  • Blending
  • Boiling
  • Frying
  • Main Dish
  • Healthy

Ingredients Serving: 3

  1. Mutton with bones 500grams.
  2. Curd 1cup.
  3. Onions 3nos.
  4. Large cardemom 2nos.
  5. Green cardemom 6nos.
  6. Cloves 10nos.
  7. Cinnamon stick 2"piece.
  8. Mace 1no.
  9. Nutmeg 1/2 piece.
  10. Star anis 1no.
  11. Cumin seeds 1tea spoon.
  12. Bay leaves 2_3.nos.
  13. Coriander powder 1table spoon.
  14. Fennel powder 2 table spoon.
  15. Kashmiri chilly powder 2table spoon.
  16. Red chilly powder 1tea spoon.
  17. Ginger powder 1table spoon.
  18. Ghee 300 ml.
  19. Salt to taste.

Instructions

  1. Put mutton in a pressure cooker,add one cup water and salt .pressure cook on high flame for one minute.
  2. After one minute or 2whistles ,put off flame and let the pressure release .
  3. Meanwhile heat ghee in a heavy bottomed pan. Fry sliced onion till light brown.
  4. Take out onion and put in a blender.Add all whole garam masala and make a smooth paste.Keep aside.
  5. Now take out mutton from pressure cooker.Preserve the gravy.
  6. Put mutton in the remaing ghee in the pan.
  7. Stir well and fry on medium heat till mutton is golden brown.
  8. Take curd in a bowl,add all powdered spices and blend.
  9. Add this blended spices to mutton,stir and cookon low flame till ghee separates.
  10. Add onion_garam masala paste to the mutton.Stir.
  11. Add preserved gravy and 1cup water.Adjust salt according to taste.cover the pan and cook on low/medium flame till mutton is tender.
  12. Serve with naan/parathe.

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