Roghan Josh (Rich Mutton Curry)
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| Ingredients |
- 500 grams Mutton
- 4 tablespoons Oil
- 1/2 inch Cinnamon
- 2 Cardamoms (green)
- 3 teaspoons Red chilli powder
- 1 tablespoon Aniseed powder
- 1 1/4 cups curd
- 1 cup Water
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- 1/2 tablespoon Sugar
- 1/4 cup Khoya
- 10 Almonds
- 1 tablespoon Garam masala
- 4 Cloves
- 1/2 teaspoon Ginger powder (dried)
- 1 pinch Asafoetida
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| Method |
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Cut the mutton into 1 1/2 inch pieces and wash. Drain and set aside. Mix the khoya with 1/4 cup curd, beat well to form a smooth mixture. Grind the almonds to a fine paste.
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Heat oil in a pan and add the cloves, cinnamon, cardamoms, asafoetida and fry for a minute or two. Add the mutton pieces and fry uncovered over a medium flame for about 5 mintues, stirring often. Add 2 tsp. chilli powder, dried ginger powder, aniseed powder, salt and curds. Cook covered on a low flame, stirring twice or thrice till the liquid dries up and the masala starts sticking to the bottom of the pan.
Scrape off masala from the bottom and add 1/4 cup water. Cook again till the water dries up completely.
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Add the remaining water and sugar.
Presure cook till the mutton becomes soft (i.e after one whistle, pressure cook on a low flame for about 10 mintues.
Add the khoya-curd mixture, ground almonds, garam masala and the remaining teaspoon of chilli powder. Cook uncovered on a low flame for about 5 mintues.
Serve hot with tandoori rotis, naans or parathas.
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Other Details |
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Serves: 4
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Time: 45 mins.
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Category: Main Course | State: Jammu and Kashmir | Submitted by: System
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