INGREDIENTS:
1.Boneless mutton and mutton shanks(nalli)-800gm
2.Mustard oil-1/2 cup
3.Green cardamoms-6
4.Fennel seeds(mouri)-11/2 tablespoon
5.Cloves-5
6.Sliced onions-4
7.Ginger-garlic paste-2 tablespoon
8.Salt to taste
9.Fennel powder-4 tablespoon
10.Green cardamom powder-4 tablespoon
11.Kashmiri red chilli powder-2 tablespoon
12.Whisked yogurt-1 cup
13.Roasted gram flour(besan)-1 tablespoon
14.Chopped fresh coriander leaves-2 tablespoon
METHOD:
Heat the oil in a deep non stick pan. Add to it the green cardamom, cinnamon sticks,fennel seeds,cloves and saute for 30 seconds.Then add onions,salt and saute till those turned into golden brown. Now add ginger garlic paste and again saute for 1 minute.
Now add the mutton pieces and saute till it becomes lightly browned.Then add to it 3 teaspoons of fennel powder,3 teaspoons of green cardamom powder, kashmiri red chilli powder, yogurt and saute till the oil separates.Now add two cups of water and mix well.Then transfer this into a pressure cooker and cook under pressure till pressure is released five times or for around 20 minutes. Now open the lid when the pressure reduces completely. Remove the mutton pieces and strain the gravy into a deep pan.Boil the gravy once again and add the mutton pieces into the boiling gravy and mix well.Mix the roasted besanwith 4 tablespoon of water and add to the gravy and mix well.Add the remaining cardamom powder, coriander leaves and summer for 5 minutes. Add also the remaining fennel powder and mix well..
Transfer this into a serving bowl and garnish with chopped coriander leaves...
Mutton Rogan Josh is ready to serve....
1.Boneless mutton and mutton shanks(nalli)-800gm
2.Mustard oil-1/2 cup
3.Green cardamoms-6
4.Fennel seeds(mouri)-11/2 tablespoon
5.Cloves-5
6.Sliced onions-4
7.Ginger-garlic paste-2 tablespoon
8.Salt to taste
9.Fennel powder-4 tablespoon
10.Green cardamom powder-4 tablespoon
11.Kashmiri red chilli powder-2 tablespoon
12.Whisked yogurt-1 cup
13.Roasted gram flour(besan)-1 tablespoon
14.Chopped fresh coriander leaves-2 tablespoon
METHOD:
Heat the oil in a deep non stick pan. Add to it the green cardamom, cinnamon sticks,fennel seeds,cloves and saute for 30 seconds.Then add onions,salt and saute till those turned into golden brown. Now add ginger garlic paste and again saute for 1 minute.
Now add the mutton pieces and saute till it becomes lightly browned.Then add to it 3 teaspoons of fennel powder,3 teaspoons of green cardamom powder, kashmiri red chilli powder, yogurt and saute till the oil separates.Now add two cups of water and mix well.Then transfer this into a pressure cooker and cook under pressure till pressure is released five times or for around 20 minutes. Now open the lid when the pressure reduces completely. Remove the mutton pieces and strain the gravy into a deep pan.Boil the gravy once again and add the mutton pieces into the boiling gravy and mix well.Mix the roasted besanwith 4 tablespoon of water and add to the gravy and mix well.Add the remaining cardamom powder, coriander leaves and summer for 5 minutes. Add also the remaining fennel powder and mix well..
Transfer this into a serving bowl and garnish with chopped coriander leaves...
Mutton Rogan Josh is ready to serve....
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