Saturday, October 3, 2015

Mutton Rogan Gosh

Mutton Roghan Gosh 3


To Marinate:
Mutton           --  500 gms
Cinnamon     --  1 inch stick
Cardamom   --  2
Cloves            --  2
Peppercorns --  ¼ tsp
Fennel seeds --  ¼ tsp
Kashmiri chilly powder --  ¼ tsp

To fry:
Cinnamon       --  ½ inch stick
Cardamom      --  5 pods
Cloves               --  4
Peppercorns  --  ½ tsp
Fennel seeds  --  ½ tsp
Asafoetida      --  ½ tsp
Dried ginger powder -- ¾ tsp
Kashmiri chilly powder -- ¾ tbsp
Yoghurt           --  1 cup
Oil                       --  ¼ cup
Salt                     --  to taste


Clean and cut the mutton into medium pieces and keep aside.

Grind the whole spices in the marinade section to a fine powder. Add this along with the chilly powder to the meat and marinate it. Keep it aside for half an hour or more in the refrigerator.

Mutton Roghan Gosh 1

Heat oil in a deep, heavy bottomed pan and add the remaining whole spices. Saute for a minute. Add the marinated meat and cook on medium heat, stirring continuously, till brown.

Add the asafetida, dried ginger powder and kashmiri chilly powder and salt and mix it well.

Mutton Roghan Gosh 2

Reduce the heat to low and add the yoghurt, and mix it well to coat the meat.

Cook covered until the meat is tender and the oil separates on the surface. Add hot water if required in between, to make sure that the gravy / pieces does not stick to the bottom of the pan.

Serve hot with rice or rotis.

Recipe Courtesy: Nisha