Скачать или смотреть Mutton Rogan Josh | Sanjeev Kapoor Khazana

Mutton rogan josh is a world famous Indian delicacy which is native to Kashmir. The signature Kashmiri non-vegetarian recipe is really palate pleasing especially with the blend of exotic spices, cashew and tomato puree.

MUTTON ROGAN JOSH
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Ingredients

500 grams mutton shanks (nalli)
200 grams boneless mutton, cut into 1 inch pieces
½ cup oil
10 green cardamoms
2 one-inch cinnamon sticks
1½ tablespoons fennel seeds (saunf)
5 cloves
6 medium onions, sliced
Salt to taste
2 tablespoons ginger-garlic paste
4 teaspoons fennel powder
4 teaspoons green cardamom powder
2 tablespoons Kashmiri red chilli powder
1 cup yogurt, whisked
1 tablespoon roasted chana powder
1 tablespoon chopped fresh coriander leaves
2 inch ginger piece, cut into thin strips
For garnishing
2 tablespoons chopped fresh coriander leaves
1 inch ginger piece, cut into thin strips

Method

1. Heat the oil in a deep non stick pan, add the green cardamoms, cinnamon, fennel seeds and cloves and sauté for half a minute.
2. Add the onions, salt and sauté till well browned. Add the ginger-garlic paste and sauté for a minute.
3. Add the mutton shanks and boneless mutton pieces and sauté till lightly browned. Add three teaspoons fennel powder, three teaspoons green cardamom powder, Kashmiri red chilli powder and yogurt and sauté till the oil separates.
4. Add two cups of water and mix well. Transfer into a pressure cooker and cook under pressure till pressure is released five times (five whistles) or for around twenty minutes.
5. Open the lid when the pressure reduces completely. Remove the mutton pieces and strain the gravy into a deep non stick pan.
6. Boil the gravy, add the mutton pieces and mix. Mix roasted chana powder with four tablespoons of water and add to the gravy and mix well. Add the remaining green cardamom powder, coriander leaves and ginger strips and simmer for five minutes. Add the remaining fennel powder and mix well.
7. Transfer into a serving bowl, garnish with coriander leaves and ginger strips and serve hot.

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