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( Bachelor Recipes Specials - Bachelor Non Veg Gravies ) PREVIOUS | NEXT
By : Anita Raheja
Category : Bachelor, Lamb, Bachelor recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Cut the lamb into 2 inch pieces.
  2. Remove the excess fat and wash thoroughly. Pat dry the mutton pieces.
  3. Grind the fennel seeds and black cardamoms separately to a fine powder.
  4. Heat mustard oil in a heavy bottomed vessel to a smoking point to eliminate the smell.
  5. Fry the meat on a low flame till golden in colour.
  6. Add the beaten curds and stir continuously to avoid curdling.
  7. Fry the mixture till oil separates.
  8. Add red chillie powder, salt to taste, asafoetida powder, cloves and ground fennel and ginger powder.
  9. Mix well and cook on a low flame till the meat is tender.
  10. Add cinnamon powder and black cardamoms powder. Mix well.
  11. Garnish with finely chopped coriander leaves and serve hot with naan or pulao.
1 kg - boneless tender lamb
2 tbsp - fennel seeds
1 - big black cardamom
4 tbsp - mustard oil
3 cups - curds
2 tsp - red chilli powder
1/2 tsp - asafoetida powder
3 to 4 - cloves
1 1/2 tsp - ginger powder
1/2 tsp - cinnamon powder
2 tbsp - finely chopped coriander leaves
salt to taste
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