By CHEF DEBDUTTA BANERJEE
ITC FORTUNE PARK PUSHPANJALI, DURGAPUR
RECIPE NAME ; MUTTON ROGAN JOSH
SERVING PORTION: 390 GMS
GARNISHES: GINGER SLICE
MUTTON ROGAN JOSH – 3850 GMS
TOTAL YIELD – 3900 GMS
NUMBER OF PORTIONS – 10
BASE RECIPE 1
|GINGER GARLIC PASTE||200|
|KASHMIRI CHILLY POWDER||80|
|GARAM MASALA POWDER||40|
|GARAM MASALA POWDER||200|
Step 1- Sauté the whole spices in ghee and prepare saffron milk. To prepare this delicacy, first, prepare the saffron milk by soaking the saffron in milk.
Next, put a pressure cooker and heat ghee in it. When the ghee is hot enough, add the whole spices and fry for a few seconds.
Step 2 -Cook mutton with the whole spices. Then, add whole red chillies, cumin seeds and asafoetida in the pressure cooker and fry for a few seconds. Afterwards, add the mutton pieces in it and stir well. Cover with the lid but don’t close it and cook the mutton for 5-6 minutes on medium to high flame. You will notice the meat will turn light brown in colour. After 5 minutes, remove the lid and add 1/2 cup of water in it and stir well with the spices. This will help the mutton in soaking the flavours of all the spices. Then, lower the flame and cook the mutton for 10-15 minutes.
Step 3 -Mix yoghurt with saffron milk and other spices Meanwhile, take a small bowl and add all-purpose flour along with yoghurt in it, mix well. In this yoghurt mixture, add saffron milk (step 1), salt, fennel powder, coriander powder, Kashmiri red chilli powder and dry ginger powder (sonth powder). Mix all the spices well in the yoghurt. Once done, add into the pressure cooker. Stir well using a ladle and cook the mutton in yoghurt for at least a minute.
Step 4 -Add this yoghurt mixture in pressure cooker and slow cook the mutton for 1-2 hours. Then, add 1 cup of water in the pressure cooker and slow cook the mutton for 1-2 hours. Stir in between so that it doesn’t stick to the bottom. You can
also pressure cook the mutton for 5-6 whistles.
Once done, garnish with Fennel Seed Powder and serve hot with chapatior naan or rice.