Name: Lamb Chops Rogan Josh recipe by Bulbul Majumder at BetterButter
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 4
Ingredients: 1 kg mutton – Lamb Chops; 2 teaspoon whole fennel seeds; 1 tablespoon coriander powder; 1 teaspoon kashmiri red chilli powder; 1tbsp. Canola/Olive oil(Or your preferred oil); 1 teaspoon cumin seeds; 6 peppercorns; 2-3 bay leaves; 5-6 green cardamom; 2 BLACK CARDAMOM; 3-4 whole red chilli; 4-5 cloves; Ginger garlic paste 1 tbsp; 1/4 teaspoon garam masala powder - The receipe for Garam masala - (7 gms of Green Cardamom,2 gms of Cinnamon,2 gms of Cloves,1/4 th tsp of Jaifhal (Nutmeg), 1 pc black cardamom,Joitri (Mace) 1 pinch,1 gm Bayleaves,1Gm Red Chili); 1 large tomato puree; Salt as per your requirement; Stalk 10 oz (I used Chicken Stalk); Ghee/ Clarified Butter; 2-3 Silted Green Chili for garnishing; cilantro for garnishing

ABOUT Lamb Chops Rogan Josh RECIPE

I have a love for various kinds of Indian cuisine one of them is Kashmiri Rogan Josh. Adding the Flavor of Saunf makes it more unique and the color comes from Kashmiri Red Chili. In totality this is an unique mouth tinkering dish that definitely reminds me of India. Country- Oxford.

Ingredients Serving: 4

1 kg mutton – Lamb Chops
2 teaspoon whole fennel seeds
1 tablespoon coriander powder
1 teaspoon kashmiri red chilli powder
1tbsp. Canola/Olive oil(Or your preferred oil)
1 teaspoon cumin seeds
6 peppercorns
2-3 bay leaves
5-6 green cardamom
2 BLACK CARDAMOM
3-4 whole red chilli
4-5 cloves
Ginger garlic paste 1 tbsp
1/4 teaspoon garam masala powder - The receipe for Garam masala - (7 gms of Green Cardamom,2 gms of Cinnamon,2 gms of Cloves,1/4 th tsp of Jaifhal (Nutmeg), 1 pc black cardamom,Joitri (Mace) 1 pinch,1 gm Bayleaves,1Gm Red Chili)
1 large tomato puree
Salt as per your requirement
Stalk 10 oz (I used Chicken Stalk)
Ghee/ Clarified Butter
2-3 Silted Green Chili for garnishing
cilantro for garnishing

Instructions

In a large heavy bottomed vessel heat 1 Tbsp of oil on a medium flame.
Add peppercorns, Bay leaves, Green cardamom, Black cardamom, whole red chili, cloves. Saute all the whole spices in low heat.
Add the Onions and saute till they are golden brown do not move the spatula in the onion too much otherwise it will take more time to cook.
Now add the Lamb chops and cook on high heat for few minutes then cook around for 10 minutes in medium.
When the meat is half way cooked, add ginger garlic paste. Cook covered for 5 -6 minutes.
Now add the salt, salt helps to cook the mutton more.
Now add Coriander powder and Red Chili (preferred Kashmiri chili powder) powder and let it cook for another 5-7 minutes.
When all the spices cooked properly now add the homemade tomato puree ,keep the mutton in slow flame for an hour or till the mutton get cooked all the way through.
After a while of adding the tomato puree it looks like the spices are cooked thoroughly.
Check and adjust the seasoning. Now use stalk or wate ,in low flame cook for 30 -40 minutes and cook covered until the meat is cooked all the way .
Now uncover, if the oil is on the top and the mutton is tender add the fennel seed powder and 1 tsp of ghee.
Garnish it with chilies,cilantro and serve it hot.

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