Name: Mutton Rogan Josh recipe by Hem Lata Srivastava at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Mutton 1 kg; Curd 1 cup; Clove 4 nos; Hing 1 pinch; Cinnamon 1 large stick; Black pepper 6 nos; Ratanjot 2 sticks; Black cardamom 2 nos; Kashmiri mirch powder 2 tsp; Coriander powder 2 tbsp; Fennel Powder 2 tsp; Dry Ginger Powder 1 Tsp; Ginger and Garlic paste 1 tbsp; Sliced onion 1 large no; Green cardamoms 4 to 6; Ghee or Oil 2 to 3 tbsp; Salt to taste; Mutton stock 2 glasses or as required

Ingredients Serving: 4

Mutton 1 kg
Curd 1 cup
Clove 4 nos
Hing 1 pinch
Cinnamon 1 large stick
Black pepper 6 nos
Ratanjot 2 sticks
Black cardamom 2 nos
Kashmiri mirch powder 2 tsp
Coriander powder 2 tbsp
Fennel Powder 2 tsp
Dry Ginger Powder 1 Tsp
Ginger and Garlic paste 1 tbsp
Sliced onion 1 large no
Green cardamoms 4 to 6
Ghee or Oil 2 to 3 tbsp
Salt to taste
Mutton stock 2 glasses or as required

Instructions

Star by cleaning and washing the mutton well, keep it aside.
Now heat the oil in a heavy bottomed pan, add the hing, bay leaf, black cardamoms, green cardamoms, cloves, cinnamon and saute for 2 minutes.
Add the onion and fry till it turns golden, then add the ginger-garlic paste and cook it for 2 minutes more. Now add the mutton.
Cook it till the oil separates, then take out the pieces of Ratanjot.
Now add the chilli powder, coriander powder, fennel powder, salt and dry ginger powder (sonth) and once again cook it till the oil separates.
Add the curd and stock, cook it covered till the lamb is tender while stirring occasionally in between.
Garnish with coriander leaves and serve it hot.

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