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Rogan Josh
Category : Bachelor, Lamb, Bachelor recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Cut the lamb into 2 inch pieces.
- Remove the excess fat and wash thoroughly. Pat dry the mutton pieces.
- Grind the fennel seeds and black cardamoms separately to a fine powder.
- Heat mustard oil in a heavy bottomed vessel to a smoking point to eliminate the smell.
- Fry the meat on a low flame till golden in colour.
- Add the beaten curds and stir continuously to avoid curdling.
- Fry the mixture till oil separates.
- Add red chillie powder, salt to taste, asafoetida powder, cloves and ground fennel and ginger powder.
- Mix well and cook on a low flame till the meat is tender.
- Add cinnamon powder and black cardamoms powder. Mix well.
- Garnish with finely chopped coriander leaves and serve hot with naan or pulao.
Ingredients:
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
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
RECIPES BY ANITA RAHEJA
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