Rogan Josh

This is a popular Kashmiri meat dish, packed with flavour and known for its rich red colour
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Serves

4

Cooking Time

15-30 Min

Meal Type

CURRY

Preparation Time

15 Min

Difficulty

Medium

INGREDIENTS

  • 1 cup mutton
  • 8 to 10 tbsp oil
  • 2 bay leaves
  • 2 cinnamon sticks
  • 3 black cardamom
  • 4 to 5 black peppercorns
  • 2 to 3 cloves
  • 1 cup sliced onions
  • 2 tsp red chilli paste
  • 3 tsp onion paste
  • roasted
  • 1 cup chopped tomato
  • 2 to 3 tbsp tomato puree
  • 1 tsp All ground spice
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • salt to taste
  • water
  • For Garnish Mint leaves

PREPARATION

  1. 1

    Heat oil in a cooker and saute together bay leaves cinnamon sticks, black cardamom, black peppercorns, cloves and sliced onions. Add mutton and stir fry well with ginger garlic paste, red chilli paste, roasted onion paste, chopped tomato and a little tomato puree. Add salt, all ground spice, red chilli powder, turmeric powder and coriander powder. Pour adequate quantity of water and mix well. Cover the cooker with the lid and pressure cook for five to six whistles. When cooked, transfer to a serving plate. Garnish the dish with mint leaves.
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