Mutton Roganjosh

Name: Mutton Roganjosh
Total time: 3600 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 500 gm Lamb or Mutton; 120 gm Ghee; 80 gm Ginger chopped; 15 gm Fennel Powder; 10 gm Kashmiri red chilli Powder; 1 pinch Saffron; 5 gm Cumin Seeds; 2 Mace; 6 Green Cardamom; 4 Black Cardamom; to taste Salt; 1 pinch Asafoetida; as needed Water as required; 1 inch stick of cocks comb flower (ratanjyot) dissolved in water

cheffvarun @cook_9928696

Mohali

Mutton roganjosh is a slow cooked, juicy, succulent ginger based lamb curry which works brilliantly with saffron pilaf or plain steamed rice. This fiery lamb dish from Kashmir and very popular all over the world. Actually perfect for chilli winter days.
#nonvegsoup

cheffvarun @cook_9928696

Saved

Ingredients

1 hour

4-5 servings

500 gmLamb or Mutton
120 gm Ghee
80 gm Ginger chopped
15 gm Fennel Powder
10 gm Kashmiri red chilli Powder
1 pinchSaffron
5 gm Cumin Seeds
2 Mace
6 Green Cardamom
4 Black Cardamom
to tasteSalt
1 pinchAsafoetida
as neededWater as required
1 inchstick of cocks comb flower (ratanjyot) dissolved in water

Saved

Steps

1 hour

1

In a bowl add asafoetida, red chilli powder, ginger powder, fennel powder, water and mix this into a thin paste, keep aside.
2

In a pan dry roast cumin seeds, green cadamom, cinnamon stick, mace. Cool. In a blender make a coarse powder of spices.
3

Heat ghee in a pan add black cardamom, ginger chopped, mutton pieces and roast it.
4

Now add masala thin paste, saffron, water, salt, then cover lid cook it for 45 mins.
5

After 45 mins add pounded masala powder and further cook for 25- 30 mins or till mutton is completely done.
6

Garnish with freshly chopped coriander and serve hot with saffron pilaf or plain steamed rice.