Mutton Roganjosh is a delicious recipe of Kashmir and it is a treat to
the taste buds. The flavors of spices blend well in Mutton Roganjosh.A
delectable delight, roganjosh is best suited for special occasions. With
a rich aromatic gravy, roganjosh is well worth the effort.
Ingredients
Mutton 500 g
Black cardamom 4
Cinnamon sticks (small) 4 pieces
Green cardamom 6
Mace 2
Cumin seeds ¼ tsp
Saffron pinch
Kashmir Red chilly powder 1 ½ tsp
Ginger powder 1/2 tsp
Fennel seed powder ¼ tsp
Salt
Hing pinch
Ghee 2 tsp
Turmeric optional ½ tsp
Method
Take a bowl add hing, Kashmir chilly powder, ginger powder, fennel seed powder, water, mix it well.
Take blender in this add cinnamon sticks, green cardamom, mace, cumin seeds, make a coarse powder.
Heat ghee in a pan add black cardamom, add meat pieces, cook it in a slow flame till meat is brown in colour and add mixture of Kashmir chilly, saffron, water, salt, mix this well, put the lid on let it cook for 45 minutes till the meat is tender.
In this add made masala powder, mix it well and let it cook for 30 minutes.
Serve this naan, basmati rice.
Ingredients
Mutton 500 g
Black cardamom 4
Cinnamon sticks (small) 4 pieces
Green cardamom 6
Mace 2
Cumin seeds ¼ tsp
Saffron pinch
Kashmir Red chilly powder 1 ½ tsp
Ginger powder 1/2 tsp
Fennel seed powder ¼ tsp
Salt
Hing pinch
Ghee 2 tsp
Turmeric optional ½ tsp
Method
Take a bowl add hing, Kashmir chilly powder, ginger powder, fennel seed powder, water, mix it well.
Take blender in this add cinnamon sticks, green cardamom, mace, cumin seeds, make a coarse powder.
Heat ghee in a pan add black cardamom, add meat pieces, cook it in a slow flame till meat is brown in colour and add mixture of Kashmir chilly, saffron, water, salt, mix this well, put the lid on let it cook for 45 minutes till the meat is tender.
In this add made masala powder, mix it well and let it cook for 30 minutes.
Serve this naan, basmati rice.