Roganjosh, as we all know is a deep, rich lamb curry. This one is a more authentic version. With its yogurt and almond base, it is very delicious and quite different. In India, mutton or leg of baby lamb with the bone in is used. Pieces are cut into large bone-in pieces. It's served with a lovely pilaf, naan or tandoori roti.
Ingredients :
Mutton 600 grams(cut into large bone -in cubes)
Yogurt 300 grams(full fat variety)
Vegetable Oil 7 tbsp
Black Cardamom 2
Green Cardamom 8
Cloves 6
Cumin Seeds 2 tsp
Kashmiri Dried Chillies 2 (deseeded)
Bay leaves 2
Garlic Cloves 8(the large variety)
Ginger 25 grams
Water 10 ml
Coriander 1 tbsp(ground)
Garam masala 3/4-1 tsp
Black Pepper 1/2 tsp(ground)
Fennel Seeds 1 1/2 tsp(ground)
Almonds 2 tbsp(ground)
Red Chilly Powder 1 tsp
Salt as per taste
For Garnishing :
Fresh Green Coriander Leaves, finely chopped.
Prepration :
Grind together the spices to make a fine powder with the dried bay leaves.
Separately blend together the garlic and ginger, to a fine paste, with a good splash of water .
Method :
Heat the oil in a large pan or wok. Add the mutton and brown well over high flame for 8-10 minutes.
Add the ginger garlic paste and cook on moderate flame, stirring constantly as the water starts to dry up. Once the paste is cooked and oil separates on top, the masala is cooked.
Now, add half the yogurt and cook over a moderate high flame, stirring constantly and almost folding the yogurt into the mutton until it gets fully absorbed by the mutton. This will take 8 to 10 minutes. Repeat with the remaining yogurt. Once it is boiling leave it to simmer, stirring every now and then until the liquid the reduced. Then, add the ground spices, salt, a little chopped coriander leaves, stirring for a few minutes.
Cover and cook on low flame for 30-40 minutes, adding a little water at a time if the gravy is turning too thick until the meat is tender and soft.
Add the garam masala powder, black pepper powder, fennel seed powder and ground almonds.
Garnish with chopped green coriander and serve hot.
Tip : Mutton will take longer to cook than lamb.
Ingredients :
Mutton 600 grams(cut into large bone -in cubes)
Yogurt 300 grams(full fat variety)
Vegetable Oil 7 tbsp
Black Cardamom 2
Green Cardamom 8
Cloves 6
Cumin Seeds 2 tsp
Kashmiri Dried Chillies 2 (deseeded)
Bay leaves 2
Garlic Cloves 8(the large variety)
Ginger 25 grams
Water 10 ml
Coriander 1 tbsp(ground)
Garam masala 3/4-1 tsp
Black Pepper 1/2 tsp(ground)
Fennel Seeds 1 1/2 tsp(ground)
Almonds 2 tbsp(ground)
Red Chilly Powder 1 tsp
Salt as per taste
For Garnishing :
Fresh Green Coriander Leaves, finely chopped.
Prepration :
Grind together the spices to make a fine powder with the dried bay leaves.
Separately blend together the garlic and ginger, to a fine paste, with a good splash of water .
Method :
Heat the oil in a large pan or wok. Add the mutton and brown well over high flame for 8-10 minutes.
Add the ginger garlic paste and cook on moderate flame, stirring constantly as the water starts to dry up. Once the paste is cooked and oil separates on top, the masala is cooked.
Now, add half the yogurt and cook over a moderate high flame, stirring constantly and almost folding the yogurt into the mutton until it gets fully absorbed by the mutton. This will take 8 to 10 minutes. Repeat with the remaining yogurt. Once it is boiling leave it to simmer, stirring every now and then until the liquid the reduced. Then, add the ground spices, salt, a little chopped coriander leaves, stirring for a few minutes.
Cover and cook on low flame for 30-40 minutes, adding a little water at a time if the gravy is turning too thick until the meat is tender and soft.
Add the garam masala powder, black pepper powder, fennel seed powder and ground almonds.
Garnish with chopped green coriander and serve hot.
Tip : Mutton will take longer to cook than lamb.
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