Bhaswati Das, Food Correspondent: Let’s cook restaurant style Mutton Rogan Josh for your Sunday dinner.
Ingredients:
1. Mutton (with bone) – 750 grams.
2. Oil – 1 1/4 cups.
3. Green cardamoms – 20.
4. Cloves – 8.
5. Black cardamoms – 6.
6. Aniseeds – 1 Tsp.
7. Bay leaves – 2.
8. Black peppercorns – 15.
9. Large onions (peeled and sliced) – 11.
10. Ginger- Garlic paste – 6 tsps.
11. Fennel powder – 2 tbsps.
12. Green cardamom powder – 1tsp.
13. Kashmiri red chilli paste – 5 tbsp.
14. Plain yogurt – 1 cup.
15. Mutton stock – 12 cups.
16. Garam masala powder – 2 tsps.
17. Coriander powder – 4 tsps.
18. Cumin powder – 2 tsps.
19. Whole-wheat dough, as required.
Garnish:
1. Large Onion (peeled and sliced) – 1.
2. Oil for deep frying.
Method:
1. To brown the onion for garnishing, heat sufficient oil in a kadai. Add the onion and deep-fry till golden. Drain on an absorbent paper and set aside.
2. Heat oil in a deep non-stick pan. Add the green cardamoms, cloves, black cardamoms, aniseeds, bay leaves and black peppercorns and saute till fragrant.
3. Add the onions and saute till light brown. Now add ginger-garlic paste and saute for 1min. Add the mutton pieces and stir well.
4. Add the salt, fennel powder, cardamom powder and red-chilli paste and stir. Saute for 2-3 mins ensuring that all the mutton pieces are well coated with the masala.
5. Add the yoghurt and stir. Cover and cook for 15mins.
Add the mutton stock, garam masala powder, coriander powder and cumin powder and stir. Cover and seal the edges with whole-wheat dough.
6. Reduce the heat to low and cook for 1hr or till the mutton is tender.
7. Remove the mutton pieces from the gravy and strain the gravy into another deep pan. Remove the green cardamoms, cloves, black cardamoms, aniseeds, bay leaves and black peppercorns from the residue and transfer it to a blender. Grind it till smooth and add it to the strained gravy.
8. Add the mutton pieces to this mixture and place the pan on medium heat. Simmer for 5mins.
9. Now garnish with the browned onions and serve hot with steam hot rice or chappati.
