Mutton Roganjosh

Mutton Roganjosh is aromatic and flavourful dish from Kashmiri cuisine..Roganjosh is originally from Persian cuisine..Here mutton cooked in a brown onion,yougurt  based flavourful gravy..kashmiri bhramins are not using any onion and garlic.

Cook Time- 40mins
Serve - 4
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Ingredients:--

Mutton - 1 kg
Yougurt- 1 cup
Onion - 2 , thinly sliced
Ginger + garlic paste  - 2tsp
Turmeric powder- 1tsp
Kashmiri red chili powder- 2 tbsp
Ginger powder or sonth- 1tsp
Coriander powder- 1 1/2 tsp

Roganjosh masala:-

Cumin seeds - 1tsp
Jaifal or nutmeg- 1/4 tsp
Jaitri or mace - 1/4 tsp
Black pepper corns - 1tsp
Fennel seeds- 2tsp
Green cardamom- 3
Black cardamom- 1
Cinnamon- 1/2 inch stick
Cloves - 5

Process :---

Wash mutton properly. Then pressure cook mutton with 1 bay leaf , 4 cloves,2 green cardamom, 1/2 tsp salt and 1 cup water .wait for 2-3 whistle Then simmer it for 10 mins..

Take out mutton from cooker and reserve mutton stock separately.

Now take all the Roganjosh masala in a grinder and grind to a powder, add little water and grind till smooth paste..

Heat a pan with 2 tbsp oil..add sliced onion.fry till well brown..let it little cool.then blend till smooth.

Take a bowl. Add yougurt,brown onion paste ,Roganjosh masala paste , kashmiri chili powder, coriander powder, fennel powder and ginger powder..mix well everything..keep aside..

Now heat a pan with 3 tbsp oil..add boiled mutton and turmeric powder. Mix well..fry mutton on low - medium heat till turns little brown..

Then add ginger garlic paste and stir it for for a minute..

Then add yougurt masala mixture..salt to taste,1/2 tsp sugar...give a nice stir to mix mutton with yougurt mixture..

Stirring it for 4-5 mins  or till the oil leaves the side of the pan..then pour the mutton stock...mix well to the mutton.

Once it starts bubbling..turn down flame for 6-7 mins or till the oil floats on top..

Check seasoning...keep gravy as per your desire consistency...sprinkle some coriander leaves..

Serve Mutton Roganjosh with naan ,paratha, steam or whatever you like..

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