Name: Kashmiri Rogan josh recipe by Namrah Qureshi at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: Ghee 5 tablespoon; 500 gm mutton; Black cardamom 4 crushed; Cloves 5 Crushed; Black peppercorn 10 Crushed; Dry red chilli 5; Heeng 1/2 teaspoon; Cumin powder 1 teaspoon; Curd 1/2 cup; all purpose flour 1 teaspoon; 2 teaspoon red chilli powder; 1 teaspoon fennel powder; 1 teaspoon dry ginger powder; 1 tablespoon coriander powder; Salt according to your taste

ABOUT Kashmiri Rogan josh RECIPE

Rogan Josh is a deep red spicy lamb or mutton dish of Persian origin. It was brought to Kashmir by the mughals. The dish has a thin red coloured gravy and a thick layer of ghee on top. Serve with steamed rice or naan, it tastes delicious either ways.

Ingredients Serving: 3

Ghee 5 tablespoon
500 gm mutton
Black cardamom 4 crushed
Cloves 5 Crushed
Black peppercorn 10 Crushed
Dry red chilli 5
Heeng 1/2 teaspoon
Cumin powder 1 teaspoon
Curd 1/2 cup
all purpose flour 1 teaspoon
2 teaspoon red chilli powder
1 teaspoon fennel powder
1 teaspoon dry ginger powder
1 tablespoon coriander powder
Salt according to your taste

Instructions

Heat ghee in a pressure cooker
Add black cardamom, cloves and peppercorns and fry for a minute
Now add dry red chilli, cumin powder and heeng
Add the mutton and cooked on high flame for 5 to 6 minutes till its turn slightly brown
Now add 1/2 cup of water and cook for 10 minutes on a low flame
In a bowl whisk hisk the yogurt with 1 tsp maida. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt mix well
Now add curd in a pressure cooker add 1/2 cup or more water
And pressure cooked the mutton until its become soft
Open a lid and check when mutton become soft and tender saute well till oils become above.
Serve hot with naan or steamed rice

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