Mutton Rogan Josh
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Traditionally this dish is slow cooked using heavy bottom pan or utensil on a low flame for 45-50 minutes using curd and lots of spices. In this recipe, I cooked meat using presser cooker which took me 20-25 minutes for cooking. Again, depending on the freshness of the meat. Fresh meat requires lesser time for cooking than the frozen. Taste was amazing and meat was cooked well and all the garam masala flavors was there in the cooked meat.
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Ingredients
- Mutton Pieces – ½ kg Preferably leg and rib pieces, Washed thoroughly.
- Kashmiri Red chilli powder – 1 tbsp.
- Ginger Powder – ½ tsp
- Fennel powder – 1tsp
- Cumin seeds – 1 tsp
- Black cardamom – 2 big
- Green Cardamom – 2
- cloves – 3-4
- Cinnamon powder – ½ tbsp
- Asafoetida – ½ tsp
- Yoghurt – 2 ½ tbsp Whisked
- Oil / Mustard Oil – 3 tbsp
- Saffron strands – 8-9
- Salt – ½ tsp
- Water 1 1/2 – 2 cups for cooking
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Instructions
- Wash Mutton pieces thoroughly. Drain off completely.
- Blend black cardamom and cumin seeds into fine powder. Keep aside.
- Blend Green cardamom into a fine powder. Keep aside.
- In a presser cooker, heat oil. Add strained mutton pieces. Stir-fry well from all sides until turns light brown.
- Add asafoetida, cloves, Cinnamon Powder, Cumin seeds and black cardamom powder. Stir fry well until it combined. Mutton will release some water while cooking.
- Add Red chilli powder and whisked yoghurt. Mix well until it combines well.
- Add ginger powder, funnel powder, saffron strands, salt and water. Mix well.
- Close the lid and cook mutton on low flame for 8-9 whistle. Again, cooking is depending on freshness of mutton. If its fresh get cooked fast. If frozen requires more time.
- Switch off the flame. Let pressure inside cooker come down naturally. Open the lid and check whether mutton is being cooked properly. It should be tender and melt in mouth.
- Add cardamom powder. Stir well.
- Check the curry consistency. If you see more water, cook till desired consistency is reached.
- Serve hot with Rice or paratha.
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