Steps to Prepare Award-winning Mutton Rogan Josh

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The ingredients needed to make Mutton Rogan Josh:

1. Prepare 1 kg - Mutton
2. Take 4 large onions, thinly sliced
3. Get 4 large tomatoes, blanched, skin removed and pureed
4. Prepare 3 tbsp - ginger-garlic paste
5. Take 1 cup - Yoghurt
6. Make ready 100 gms - fried Cashew nuts (made into a paste with little water
7. Get 1 tbsp - coriander powder
8. Get 1 tbsp - Kashmiri Red Chilli powder
9. Get 1 tbsp - cumin powder
10. Make ready 1 tbsp - Garam Masala powder
11. Make ready 1 tsp - Cinnamon
12. Take 5 Cloves
13. Make ready 5 Bay Leaves
14. Make ready 1/2 tsp - Mace

Ingredients for Mutton Rogan Josh Recipe. Mutton Rogan Josh is a delicious mutton curry and it is perhaps the most famous of all Kashmiri dishes. This Kashmiri lamb curry, spiced with Kashmiri red chilli, cardamom, cinnamon and slow. This Rogan Josh recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food.

Steps to make Mutton Rogan Josh:

1. Heat oil, add whole garam masala, add the sliced onions when the garam masala splutters.Saute till golden brown.Add mutton and saute on high heat for 5 mins.Add ginger-garlic paste, reduce heat and add the coriander, chilli, cumin powder.Saute on medium heat till the water dries up in the meat.Add the cashewnut paste, tomato puree and saute till oil separates.Add 3 cups of water and cook till mutton is done.Whisk the yogurt, add to the mutton.Add garam masala and cinnamon powder.
2. When it starts boiling, remove from heat immediately.Serve garnished with chopped coriander.

This Kashmiri lamb curry, spiced with Kashmiri red chilli, cardamom, cinnamon and slow. This Rogan Josh recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food. About Rogan Josh Recipe: Warm your dinner table with this hearty, meaty curry. Rogan Josh is one of the signature dishes from the magnificent state of Kashmir. Brimming with flavors of fennel, ginger and marked by the sriking red hue, it is indeed a celebration of all senses.

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