MUTTON ROGAN GHOSH

 

This is basically a kashmiri dish, a favourite of kashmiris.Once we tried it from a resturant and liked much.My gives first preference to order this.So thought to make it at home itself.Searched the net and got this recipe. The resturant style is different from this one.

INGREDIENTS:

Mutton / Gosht	1/2 kg
Onion	5 ( big )
Ginger –Garlic Paste	2 tsp
Yoghurt	1/2 –1 cup ( according to sourness )
Black Pepper	1 tblsp
Hing / kayam / Asafetida pwd	1 tsp
Cinnamon sticks	1 “
Black Cardomom	4
Star anise / Takolam	1
Cloves	4
BayLeaves	2
Kashmiri Chilly Pwd	2 tsp
Coriander Pwd	1 tsp
Salt	2 tsp
Rathan Jodh	2 “
Water	2 cups

METHOD

• Make fine  paste of onions. Wash and dry the mutton  pieces

• Heat oil in a kadai, add hing to it. Flame must be in sim.
• Then add the whole masalas such as, bay leafs,cinnamon, cardamom,cloves, star anise, black pepper corns. Keep in mind that the flame must be in sim .

• Add the onion paste and saute.Now make the flame to med.
• Saute for 2 minutes, then add the ginger garlic paste and 1 tsp of salt

• Saute for 5 minutes or until the raw smell gets off and the paste becomes dry.
• Now add the pwds such as, kashmiri chilly pwd, coriander pwd and 1 tsp of salt.
• Saute for a while and add very little water to it, so that the masalas doesnt get burned.
• Then add the mutton pieces and mix well so that whole masalas gets into the pieces

• Now add the remaining water and close the lid for 30 minutes.Keep the flame towards low.
• After 30 minutes, add the rathan jodh and yoghurt to it .

• Again cook it for 15 more minutes.The gravy must get thickend.

Tips: !. Ratan Jodh is odourless and tasteless , it gives colour to the dish.If not available avoid it. 2. For better taste add the mutton together with onion paste and then add the masalas and follow the test as it is.