Name: Mutton Rogan Josh recipe by Femina Shiraz at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Mutton 750 g; Garlic (Sliced) 4 cloves; Red chili powder 3 tsp; Curd 1/4 cup; Shallots (Chopped) 6; Onions (Chopped) 4; ginger (Finely chopped) 1 tsp; Vegetable oil 3 tbsp; Ghee 2 Tbsp; Cloves 4; Green cardamom 3; Bay leaf 1 small piece; Cinnamon 2 small piece; Mace 1 small piece; coriander powder 1 tsp; Fennel powder 1 tsp; Turmeric powder 1/4 tsp; Salt as required; water 4 cups

ABOUT Mutton Rogan Josh RECIPE

This flavorful mutton curry recipe is adapted from the book '50 Great Curries of India'. However I have made changes to suit my taste, and according to availability of ingredients. Rogan josh is a spicy, flavorsome and tasty curry with all the major Indian flavors.

Ingredients Serving: 4

Mutton 750 g
Garlic (Sliced) 4 cloves
Red chili powder 3 tsp
Curd 1/4 cup
Shallots (Chopped) 6
Onions (Chopped) 4
ginger (Finely chopped) 1 tsp
Vegetable oil 3 tbsp
Ghee 2 Tbsp
Cloves 4
Green cardamom 3
Bay leaf 1 small piece
Cinnamon 2 small piece
Mace 1 small piece
coriander powder 1 tsp
Fennel powder 1 tsp
Turmeric powder 1/4 tsp
Salt as required
water 4 cups

Instructions

In a pan, cook the cleaned mutton pieces with the sliced garlic and salt, in water for about 20 minutes.
Once done remove the mutton and keep it aside, and reserve the stock for later use.
In a small bowl, add 1-2 tsp of water and mix the red chili powder to it to form a smooth paste. Keep it aside.
Now heat ghee and oil in a pan.
Add the chopped onions and shallots and fry until they turn light brown in color. This takes about 12 minutes.
Next add the chopped ginger and saute. Simmer the flame.
Then add cloves, cardamom, bay leaf, cinnamon and mace, and saute for a minute.
Next add turmeric powder, coriander powder, fennel powder, red chili paste, and 2 tbsp water and mix well, stirring for about 2 minutes.
Next add the mutton pieces and saute in the masala for about 5 minutes on medium flame.
Simmer the flame and add the curd. Mix well.
Next add the stock in which mutton was cooked initially.
Add salt as required.
Cook until the meat turns soft and tender. As I like the meat very soft, and as I was running out of time, I pressure cooked for 10 minutes.
Serve hot with roti, rice or naan.

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