Servings:
Ingredients
- 3 tbsp Mustard Oil
- 1 no Bay Leaf
- 1- inch Cinnamon Stick or Cassia
- 2-3 no Green Cardamom Pods
- 2-3 no Cloves
- 500 gm Mutton or Lamb Cubes
- 2 tbsp Red Chilli Powder
- 3 tbsp Curd
- 1 tbsp Fennel Powder
- 1/2 tbsp Dry Ginger Powder
- 1 Pinch Black Cardamom powder or crushed
- 1/2 tbsp Kasoori Methi Dried fenugreek leaves
- 400 ml Water
Instructions
- Heat the mustard oil in a Kadai until it starts to smoke. Once it does, turn off the flame and let it cool down a bit.
- When the oil is just hot enough (but not too hot), toss in the bay leaf, cinnamon, cardamom, and cloves. Sauté them until they release their aroma.
- Add the mutton cubes to the pan and sauté until they're browned on all sides.
- Sprinkle in the red chilli powder. Quickly add water right after to prevent the chilli from burning.
- Combine the curd with an equal amount of water, then pour this mixture into the pan.
- Now, add salt, black cardamom powder, roasted cumin powder, dry ginger powder, and fennel powder. Give it a good stir.
- Pour in the remaining water. Transfer everything to a pressure cooker. Cook on high heat until you hear one whistle, then lower the flame and let it simmer for about 15 minutes or until the mutton is tender.
- Let the pressure release naturally.
- Once it's safe, open the lid and sprinkle in the crushed kasoori methi.
- Serve your delicious Mutton Rogan Josh hot with steamed rice.
Tried this recipe?Let us know how it was!