RECIPE OF THE DAY : MUTTON ROGAN JOSH

BY CHEF KAMESHWAR

MARASA SAROVAR PREIMIERE BODHGAYA

PORTION SIZE:
COLOR:	Brown
SL NO.	INGREDIENTS	Quantity	UOM
1	Mutton with bones	0.024	KG
2	Dahi/yogurt	0.075	KG
3	Salt	0.002	KG
	Mustard oil	0.02	Lt
	Ghee	0.025	Lt
	Asafoetida/hing	0.015	KG
	Ratan jot	0.02	KG
	For whole spice
	Black cardamom	0.02	KG
	Cardamom Pods	0.015	KG
	Cloves	0.005	KG
	Cinnamon Stick	0.01	KG
4	Bay leaf	0.001	KG
5	Extra spices		KG
	Black pepper powder	0.003	KG
	Fennel Powder	0.01	KG
	Asafoetida/hing	0.015	KG
6	Kashmiri Red Chilli Powder	0.02	KG
7	For margination		KG
8	Fennel seeds Saunf	0.025	KG
9	Cinnamon Powder	0.01	KG
10	Kashmiri Red Chilli Powder	0.02	KG
	Black pepper powder	0.002
11	Cardamom Powder	0.01	KG

METHOD

Wash and drain the mutton of excess water.

Marinate the mutton with all the spices under margination and keep it aside covered for 4 hours.

In a heavy bottom wok/kadhai heat the mustard oil and add all the spices under whole spices. Cook the oil with spices on low heat for about 30-40 sec.

Now add the mutton that was marinated. Roast the mutton in the oil for about 3-4 mins. Keep mixing in between to avoid sticking or burning. Also add the hing.

Add 1-2 cups of water and cover and cook on simmer till mutton is cooked.

Till then heat 2 tbsp ghee and add the ratanjot herb. Let it infuse. Keep aside.

Also mix curd with all the extra spices. Mix well to avoid curd to curdle when cooking.

Now add the yogurt and spices mix to the mutton.

Mix well. Cook for about 5-7 min.

In the end strain the ghee mix and add the ratanjot infused ghee to the dish.