Mutton Rogan Josh

-
I have always prepared mutton the same way, the only way I know Tanmaya would love it. Using the traditional Oriya procedure. But one day he complained saying you don't try any other recipe with mutton only keep talking about it. So this time I decided to try my hands on mutton rogan josh, a kashmiri recipe. I did so internet research and figured out that there are so many different ways to make this rich and delicious recipe. So I mixed and matched steps from various recipes and the result was good. So here is my take on mutton rogan josh.
Ingredients: 

  1. Mutton:2 lbs
  2. onion :2 large finely chopped
  3. ginger-garlic paste:4 tbsp
  4. Cumin powder - 1 tsp
  5. Coriander Powder - 2 tsp
  6. Kashmiri Degi Mirch - 2 tbsp
  7. Turmeric :1 tbsp
  8. Asafoetida: 1tsp
  9. Green cardamom: 2 pods
  10. Cnnamon : 1-inch stick
  11. Cloves: 4
  12. bay leaf: 1
  13. peppercorns: 10
  14. whole red chills: 2 
  15. yogurt :1/2 cup
  16. Oil: 4 tbsp
  17. salt as per taste

Preparation: 
Wash and clean the mutton pieces. 
Drain all excess water. 
Add 1 tbsp of oil and mix well. Keep aside for 10 mins.
Add the yogurt, 1/2 of the ginger garlic paste, salt( some salt and some would go in the gravy) and half of the turmeric. 
Mix throughly and keep aside for 3-4 hours.
Heat 1-2 oil in a handi. 
Add the chopped onion to the handi along with a pinch of salt. 
Fry till to translucent .
Remove from heat and make a smooth paste
Heat the remaining oil in a handi. 
Add the asafoetida along with dry whole spices. 
Fry till they give off a nice fragrance.
Add the onion paste and fry for 2-3 mins. 
Add the ginger garlic paste and fry till raw smell is gone and oil starts separating from the masala.
Add all the coriander and cumin powder to the marinated mutton and mix well. 
Transfer the mutton to the handi along with any remaining liquid and add some more salt as per taste.
Let the meat cook for 10-15 mins in the masala without covering it up, do remember to stir it occasionally to avoid burning of the spices. 
Add enough water to cover all the meat and cover with lid and allow to cook till the mutton is very soft and ready to fall off the bones, it would take about 45 mins to an hour.
If in a hurry you can prepare the meat in a pressure cooker and cook it quickly, but it won't give the exact same flavor.
Serve with hot Basmati rice or any other version of rice  and enjoy. 

I served it with saffron rice and cucumber salad.
till then happy blogging
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more