- Powder the whole spices (Cinnamon, cloves, green cardamom & Cumin Seeds) and keep aside. In another small bowl, add the Kashmiri Chilli powder, fennel seed powder and ginger powder with 1/4 cup of water and mix together. In a heavy bottom pot, heat the ghee & oil on medium high then add the black cardamom & bay leaf to the oil. Then add the sliced shallots and fry them on medium-low heat until they start caramelizing and turning golden brown. Add the ginger garlic paste and fry for a minute or two. Then add in the mutton lamb cubes and turn up the heat browning the meat well. Once the meat is browned on all sides, add the Kashmiri chilli spices we mixed with water and fry it for 2-3 mins. Stir in the whisked yogurt, a pinch of saffron and salt to taste. Cover and let the curry simmer on medium for 15 mins until the oil starts separating from the curry. Once you see the oil start separating, add half of the powdered garam masala and add a cup of water to loosen the curry. You can now transfer the curry to a pressure cooker and cook on high for 8-10 mins then natural release the pressure. Check to see if the meat is tender & season with salt if needed. When it's melt-in-the mouth tender stir in the remaining garam masala powder and turn off the heat. Garnish with a handful of chopped coriander and serve with rice.
Rogan josh
#myrecipe
By Shaalini Shaalu
Jan, 27th
582
Servings
4 persons
Cook Time
30 minutes
Ingredients
15
- 17
Ingredients
- Mutton
- Ghee
- Shallots
- Ginger garlic paste
- Red chilli powder
- Fennel powder
- Ginger powder
- Curd
- Water
- Saffron
- Salt
- Corinader
- Cinnamon
- Cloves
- Cardamom
- Cumin
- Bay leaf
