If you love eating, you can surely be a good cook, but to be an excellent one, you should have good critics at home. For that I owe to my husband and my children.

I dedicate this blog to the young ladies - "the starters".

Tuesday, August 23, 2011

Rogan Josh


To marinate

Mutton - 1/2 kg
Curd - ½ cup
Ginger paste - 1tsp
Coriander leaves
Asafotida – ¼ tsp (optional)

Whole spices

Bay leaves - 2
Cinnamon - 1 stick
Cloves - 8
Green cardamom - 10
Black cardamom - 1
Fennel seeds - 1tsp

Powdered Spices

Cinnamon - ½ tsp
Green cardamom - ½ tsp
Cloves - ¼ tsp
Black pepper - ½ tsp
Nutmeg, mace - ¼ tsp

Kashmiri chilly - 2tbsp
oil - 2tbsp
(Mustard oil)
Water - 2cups

Saffron strands dissolved in 2 tbsp of milk.


Marinate mutton(preferably with fat) for 1 hour in curd,
ginger paste, 1 tbsp chilly powder,
asafotida and chopped coriander leaves.

In a heavy bottomed vessel, heat oil and add the whole spices and then
add the marinated meat and stir till the oiI separates.
Keep the flame low.

Now add the remaining 1 tbsp kashmiri chilly powder and spice powder.
(set aside a pinch of the spice powder to sprinkle in the end).
Stir well till the spices are well coated and fried.
Pour 2 cups of water, salt to taste.
Cover and cook till the mutton is tender.
(for 1 hour)
Put saffron milk and pinch of the reserved spice powder
into this mutton gravy.
Stir for 2 minutes; sprinkle chopped coriander leaves or ginger julian.

Serve hot with chapatti or any Indian bread.