Mutton Roganjosh
Aromatic Kashmiri-style mutton curry (roganjosh) slow-cooked in a rich gravy of yogurt, Kashmiri chilies, and fragrant spices.
Preparation
Wash the mutton and drain the water.
Cooking
In a pressure cooker, add the oil and heat to smoking. Add the green and black cardamoms, cloves, cinnamon and the hing powder and fry until the spices sputter.
Add the mutton chops and fry for 4-5 minutes. Add 1 cup water, close the cooker and pressure cook on flame for 25 minutes. Do not use high heat or mutton will be overcooked. If required, remove after 20 minutes and check the tenderness. The mutton should be almost done.
Remove the mutton and cool to room temperature.
In a bowl, add the curd, chilli powder, fennel powder, ginger, garam masala, and salt to taste, whisk in one direction for 1 minute till mixture is smooth.
To the almost cooked mutton, add the curd mixture on low heat. Stir frequently for 7-10 minutes until the oil starts to leave the masala.
Garnish with coriander leaves and sliced halves of a boiled egg. Serve hot.
Serving Suggestions
Serve with roti, paratha, rice, or pulao. Serve a cucumber and onion salad alongside.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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