Mutton Rogan Josh Super Tasty Goat Salan Recipe in Urdu Hindi - RKK
Mutton Rogan Josh Super Tasty Goat Salan Recipe in Urdu Hindi - RKK
Ye hai meri rogan josh ki recipe. Dawaton kay liye bathareen dish! Umeed hai aapko pasand ayegi. Here is a link to the list of things I have bought from Amazon
Mutton Rogan Josh
A authentic legacy recipe of Mutton/Lamb by Chef Harpal
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ROGAN JOSH | LAMB ROGAN JOSH | MUTTON ROGAN JOSH | ROGAN JOSH KASHMIRI STYLE
Rogan Josh | Lamb Rogan Josh | Mutton Rogan Josh | Rogan Josh Kashmiri Style | Rogan Josh Recipe | Kashmiri Rogan Josh | Mutton Rogan Josh Recipe | Rogan Josh Curry
Ingredients for Mutton Rogan Josh:
- Mutton/Lamb - 1 kg (tender pieces with bones)
Whole Spices & Tempering:
- Asafoetida (Hing)- 1/2 tsp
- Cumin Seeds- 1 tsp
- Cloves- 6-7
- Green Cardamom, crushed- 5-6
- Black Cardamom, crushed- 2
Spice Powders:
- Kashmiri Chilli Powder- 6 tsp
- Saunth (Dry Ginger Powder)- 3/4 tsp
- Saunf powder (Fennel Powder)- 4 tsp
- Garam Masala Powder- 1 tsp
- Green Cardamom (Elaichi) Powder- 1/4 tsp
Other Ingredients:
- Whisked Curd/Plain Yogurt- 200 ml
- Salt- 2 tsp
- Mustard Oil- 6 tbsp
Preparation:
- Wash & drain the meat.
- Whisk the curd/plain yogurt.
Process:
- Heat mustard oil in a pan till smoking point. Once the oil heats up and emits smoke switch it off and let it cool.
- Again heat it and then add the cumin seeds and the cloves. Also add the asafoetida. Give a mix for 15-30 secs and then add the mutton pieces.
- Mix and sear (bhunno)on high heat for 1 min and then add the crushed green and black cardamom.
- Give a mix and then continue to fry on medium heat for 4-5 mins till the meat is browned.
- Add the salt and Kashmiri Chilli Powder and mix it well.
- Cook on low heat for 3 mins for the meat pieces to absorb the colour.
- Now add the Dry Ginger Powder & Fennel Powder, mix and fry it on low to medium heat for 3 mins till oil separates.
- Add the whisked curd/plain yogurt on low heat. Keep stirring and cooking on low heat for 2-3 mins till oil separates.
- Add the Garam Masala Powder, give a mix and cook for 2 mins.
- Now add 450 ml water and allow it to come to a boil.
- Reduce heat to low and cook covered on low heat for 45-60 mins till meat is tender.
- Open the lid and give it a stir few times in between.
- Once done, add the Green Cardamom Powder, give a mix and simmer for 2-3 mins.
- Serve with rice or roti.
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Mutton Rogan Josh Recipe | How To Make Kashmiri Mutton Rogan Josh | Mutton Recipes | Neelam Bajwa
Learn How To Make Kashmiri Mutton Rogan Josh Recipe from Chef Neelam Bajwa only on Get Curried. Make this easy Mutton Recipe at your home and share your experience with us in the comments section below.
Ingredients:-
750g mutton
2 tbsp. Ghee
3/4 cup plain yoghurt
1 tbsp lemon juice
4 green cardamom powdered
2 black cardamom powdered
1 piece of cinnamon
2 bay leaves
6 cloves powdered
3/4 tbsp ground fennel
1/2 tbsp ginger powder
1 tsp black pepper
1/2 tsp asafoetida (hing)
3 tbsp Kashmiri chilli powder
4-5 tbsp mustard oil
1 tsp garam masala
Salt to taste
Coriander and mint to garnish
Kewra water
Method:-
- Marinate mutton in the marination ingredients preferably overnight or a minimum of 3 hours.
- Make a paste of yoghurt and the spices mentioned for the yoghurt mix.
- In a pressure cooker heat ghee and saute cinnamon stick, bay leaves and asafoetida in it.
- Now add the marinated mutton and fry for 20 minutes.
- Add black pepper, ground cloves, black cardamom powder, green cardamom powder, fennel seed powder, salt, yoghurt mix, water, green chillies and stir well.
- Cover with a lid and cook for 3-4 whistles.
- Once the cover is opened, add the onion, garam masala powder, coriander leaves, mint leaves, Kewra water and stir.
- Garnish with mint and coriander leaves and serve!
Kashmiri Mutton Rogan Josh is ready to serve!
HAPPY COOKING!!!
#MuttonRoganJosh #RoganJosh #GetCurried
Host : Neelam Bajwa
Copyrights: REPL
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How to Make Lamb Rogan Josh with Vivek Singh
Vivek Singh, Founder and CEO of Cinnamon Kitchen, shows us how to make the mouth watering Lamb Rogan Josh, a recipe from Singh's fifth cookbook, Spice at Home. FULL RECIPE BELOW...
HOW TO MAKE LAMB ROGAN JOSH:
This could be made with whole shanks, but it’s better made with shanks cut into three or four pieces (which are easier to fit into the pan and take less cooking time), like you would for an osso bucco. This dish would be just as good made with mutton or goat.
Not a lot of people know this, but ‘rogan josh’ literally translated from Hindi means ‘red juice’. It’s a Kashmiri dish where the redness comes from the bark of a locally grown tree called rattan jyoth. It is more than likely that you will not be able to find this even in Asian shops, so I suggest you use crushed beetroot in the final tempering process instead.
Serves 4
6 lamb shanks, each shank cut into three or four pieces on the bone (ask your butcher to do this for you)
5 tablespoons corn oil or ghee
2 black cardamom pods, lightly crushed using a pestle and mortar
2 cinnamon sticks
½ teaspoon black peppercorns
2 large onions, finely chopped
1½ teaspoons salt
2 tablespoons Ginger and Garlic Paste (see page 226)
1½ tablespoons Kashmiri chilli powder
½ teaspoon ground coriander seeds
200ml plain yoghurt
400ml lamb stock or water
1 teaspoon ground ginger
1 teaspoon ground fennel seeds
½ teaspoon garam masala
2 tablespoons cream
1 tablespoon chopped coriander
Tempering (optional)
1 tablespoon ghee
2 sticks of rattan jyoth (see introduction) or half a crushed beetroot, to add colour
Pat the cut lamb shanks dry with kitchen paper and keep aside.
Heat the oil or ghee in a heavy-based casserole dish that you have a lid for, add the crushed cardamom, cinnamon sticks and peppercorns and stir over a high heat for 30 seconds or so until they release their flavours into the oil. Add the cut shanks and salt, sear over a high heat for about 10 minutes, turning frequently to brown the meat on all sides. Take care not to overload the pan as this would simply leach the juices out and stew the meat. Once browned, remove the meat and drain on kitchen paper.
Into the same pan, add the onions and salt, cook over a medium heat for 15 minutes or until golden brown. Add the ginger and garlic paste and cook for a couple of minutes. The paste tends to stick to the pan, so keep stirring continuously.
Now add the fried lamb, chilli powder and ground coriander and cook for a further 2–3 minutes. Take care to handle the shanks carefully so the meat does not come off the bone at this stage. Whisk in the yoghurt gradually, stirring continuously until it gets absorbed into the mix. Once all the yoghurt is absorbed, add the stock or water. Take care not to add all the yoghurt at once as it will lower the temperature of the sauce and the yoghurt will split.
Cover with a tight lid and cook over a low heat for 50–60 minutes until the shanks are soft (or around 2 hours if using whole shanks). You may need to add some more stock or water if the sauce is thick or it requires more moisture to cook. If you do not have a suitable pan, the pot-roasted and browned meat could be put in a braising tray with the liquid, covered with foil and braised in the oven (160–170ºC/Gas Mark 3–3½) for about 2 hours. (Although it’s not traditional to finish this dish off in the oven, I find the results are much better if the last part of the cooking happens in an oven, as the textures are much better and the meat does not get broken.)
Check that the meat is cooked; it should easily fall off the bone when it’s done. Sprinkle in the ground ginger, fennel and garam masala.
For a special finishing touch, tie up the rattan jyoth/beetroot in a muslin cloth. Heat the ghee in a pan, add the rattan jyoth/beetroot and let it infuse for a minute. Add the infused ghee to the shanks and simmer for 2 minutes. When the sauce turns dark red in colour, take out and discard the muslin.
Remove the meat from the sauce to a serving plate. Add the cream and chopped coriander to the pan and bring the sauce back to a simmer, then pour over the meat.
Serve with either steamed/ boiled basmati rice or a bread of your choice. Use any leftover rogan josh as a filling in the Lamb Rogan Josh Pithivier – the perfect party pie (see page 114).
How To Make Rogan Josh by Vivek Singh of Cinnamon Club
Welcome to a Kashmiri Indian classic, the Rogan Josh, brought to you by Vivek Singh of Cinnamon Club, Cinnamon Kitchen & Cinnamon Soho restaurants in London. Find the recipe & ingredients here: