Mutton Rogan Josh: Kashmiri Mutton Curry with Yogurt and Spices
- luvlittlehearts
- Dec 22, 2015
- 2 min read
Ingredients
3/4 lb meat (mutton/goat meat/lamb), - cut into small pieces pieces
3/4 cup yogurt
1 tablespoon lemon juice
½ tsp green cardamom powder
1 inch stick of cinnamon
2 Indian bay leaf
6 cloves, powdered
3/4 tablespoon saunf/fennel seeds, powdered
1/2 tablespoon sooth/dried ginger powder
a few grinds of fresh black peppercorn
3 tbsp Kashmiri red chilli powder
4-5 tablespoon oil
1 teaspoon Garam Masala
fresh cilantro/coriander or fresh mint
Method: Wash the meat and pat dry. Drizzle the lemon juice, and some salt and toss and allow it sit for about an hour. Add the 2 tablespoon yogurt and 1 tablespoon oil to the meat and marinate it for at least 3 hours. Overnight works better. Whisk yogurt with red chili powder, half the amount of the green cardamom powder, all of the ginger powder, and half the amount of the fennel seed powder. Set aside. Heat oil. Add the hing/asafoetida to the hot oil. Add the cinnamon, tejpatta/Indian Bay Leaf and the fresh grind of black peppercorn and saute until aromatic, only a few seconds. When the spices sizzle add the meat to the pan and cook at medium heat, while tossing them occasionally until they start to brown. This will take anywhere between 10-20 minutes. Now add the powdered clove, rest of the cardamom, and the rest of the fennel powder . Toss well for the spice mix to coat the meat and cook on low for another 10-15 minutes while scraping the bottom of the pan. Remove pan from heat. Add a few splashes of water to the oil to cool down the content of the pan. Wait for a minute and then add the whisked and spiced yogurt a little at a time to the pan and keep stirring it. Keep doing this until you have added the entire yogurt. Put the pan back on the stove in very low heat. Add 1.5 – 2 cups of water, give it a good stir and tightly cover the pan. Cook until the meat is cooked through and is tender and the oil has separated on the sides. Uncover, stir in the Garam Masala. Add and adjust salt. Gently stir everything in and cover it back again until ready to serve. Add the fresh cilantro or fresh mint if you want just before serving. Serve over hot steamed rice or with flat breads. Enjoy!
Happy Cooking!
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