This is my mum’s recipe for cooking mutton.
It is very close to my heart for it tops the list of my all-time favourite foods.
Mutton Rogan Josh:
Difficulty Level: Medium
- Mutton (goat meat) – 1 kg
- Ginger around 1.5 inches crushed
- Garlic – 6 to 7 cloves, crushed
- Onions – 2 medium-sized, finely chopped
- Tomatoes – 3 medium-sized finely chopped (you can use tomato puree too)
- Yoghurt – 1/2 cup
- Bay Leaves – 2
- Black peppercorns – 5
- Cloves – 3
- Cinnamon – 1 stick
- Black Cardamoms – 1
- Green cardamoms – 4
- Cumin powder – 1tsp
- Garam Masala powder – 1 Tsp
- Red Chili powder – 1 Tsp
- Turmeric powder – 1 Tsp
- Salt to taste
- Chicken stock -1.5 cups (you can even use water)
- Oil – 3 tbsp
- Coriander leaves – 3 tbsp, finely chopped
- Marinate the mutton with half of the ginger, half of garlic, yoghurt and salt. Keep in the fridge for 3 to 4 hours.
- In a thick bottomed pan or pressure cooker heat oil. Add bay leaves, black cardamom, green cardamom, cloves, black peppercorns, cinnamon and saute for two minutes.
- Add chopped onions, remaining ginger and garlic and saute till onion starts turning golden on edges.
- Add tomato puree/ finely chopped tomatoes, salt, red chilli powder, turmeric powder, garam masala powder.
- Mix well and saute for five minutes.
- Add marinated mutton and mix well in the prepared masala. Stir regularly and let it cook till the masala leaves oil on the sides of the pan.
- Add chicken stock or water, place lid and let it simmer on low heat for around an hour. You can even let it simmer for ten minutes and let it get cooked within a pressure cooker allowing 4 to 5 whistles to blow.
- Check if the mutton is cooked through.
- Cook uncovered for ten minutes.
- Sprinkle cumin powder and stir well.
- Serve hot garnished with chopped coriander leaves.
Serving suggestion: Mutton Rogan Josh goes well with chapatis, naan, kulcha, rumaali roti and even pulao.
For more recipes from my kitchen, visit my food corner.