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Preparation Time : 15
Cook Time : 50
Total Time : 65
Diced Mutton 1 kgs
Ground Cinnamon 1/2 tsp
Ground Green Cardamom 1/2 tsp
Ground Black Cardamom 1/2 tsp
Ground Cloves 1/2 tsp
Fennel Seeds 1/2 tsp
Vegetable Oil 1/2 cups
Cinnamon Stick 1 inch
Whole Black Cardamom 2 nos
Cloves 6 nos
Peppercorns 1 tsp
Fennel Seed 1 tsp
Ground asafoetida 1 tsp
Dry Ginger Powder 1 tsp
Salt 1 tsp
Kashmiri Red Chili ground 1 tbsp
Thick Yoghurt 2 cups
Marinate the diced mutton with all the ground spices and set aside for a few minutes .
In a heavy bottom pan heat oil over high heat until it starts smoking .
Reduce heat and add cinnamon and black cardamom .
Than add the cloves and peppercorns and increase heat .
Add the fennel seeds and marinate meat and fold meat so it is coated with the oil . Cook until meat caramelized .
Add the asafoetida and the ground ginger and fold into the meat and cook for 1 minutes .
Fold the salt into the meat .
Next , add the kashmiri chillies and fold into the meat .
Finally , fold the yoghurt into the pan till it thoroughly coats the meat .
Cover the pan and cook for about 50 minutes or until the meat is cooked and the rogan comes to the surface .
Serve with boiled or steamed Basmoti Rice .......
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