Recipe of the week Rogan Josh (Mutton/Lamb) - Chef Rodricks
Half Teaspoon Cumin Seeds
7- 8 Pieces Green Cardamom
3 pieces of Cinnamon Sticks
3 - 4 pieces of Javitri (Mace)
3 pinches of Saffron
8 pcs of Black Cardamom
1 Teaspoon of Kashmiri Chilli Powder
3/4 Teaspoon of Ginger Powder
1 Teaspoon of Fennel Seeds powder
3 pinches of asafoetida (hing)
100 gms of Ghee
Salt to Taste
1 kg of Mutton or Lamb Shank with Bones
METHOD
Make a fine powder of Cumin seeds, green Cardamom, Cinnamon Sticks & Javitri
In a small bowl add kashmiri chilli powder, ginger powder, fennel seeds powder & Asafoetida (hing), add water and make a paste.
Wash and strain the meat. Heat a deep pan, add ghee, black cardamom and pieces of meat.
Stir it till nice golden brown.
Mix the paste and add saffron and salt to the meat in the pan and cook for 2-3 mins. Then add water and cook for an hour on slow fire with the lid on.
After an hour add the dry spices powder and cook for another hour on slow fire till the meat is tender.
Serve the meat with rice and naan.
Half Teaspoon Cumin Seeds
7- 8 Pieces Green Cardamom
3 pieces of Cinnamon Sticks
3 - 4 pieces of Javitri (Mace)
3 pinches of Saffron
8 pcs of Black Cardamom
1 Teaspoon of Kashmiri Chilli Powder
3/4 Teaspoon of Ginger Powder
1 Teaspoon of Fennel Seeds powder
3 pinches of asafoetida (hing)
100 gms of Ghee
Salt to Taste
1 kg of Mutton or Lamb Shank with Bones
METHOD
Make a fine powder of Cumin seeds, green Cardamom, Cinnamon Sticks & Javitri
In a small bowl add kashmiri chilli powder, ginger powder, fennel seeds powder & Asafoetida (hing), add water and make a paste.
Wash and strain the meat. Heat a deep pan, add ghee, black cardamom and pieces of meat.
Stir it till nice golden brown.
Mix the paste and add saffron and salt to the meat in the pan and cook for 2-3 mins. Then add water and cook for an hour on slow fire with the lid on.
After an hour add the dry spices powder and cook for another hour on slow fire till the meat is tender.
Serve the meat with rice and naan.
