January 16, 2022

Mutton Roganjosh (Goat or Lamb in red sauce)

This is the meal for which all Kashmiri weddings are judged. It is found in many restaurants

Mutton(Goat or Lamb) Roganjosh

Goat or lamb in red sauce
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 1 kg Goat or Lamb (goat is traditional but lamb is often easier to find) Typically shoulder cut up into small chunks
  • 3 Cloves
  • 1 Big Cardamom
  • 1-2 Cinnamon
  • Pinch Hing
  • 2-3 Green Cardamom
  • 2 tbsp Yogurt
  • 2 tbsp Saunf (Fennel Seed) powder
  • 1/2 tsp Ginger Powder
  • 2 tsp Kashmiri Red Chili Powder
  • 2 tbsp Mustard Oil
  • to taste Salt
  • pinch Garam Masala optional

Equipment

  • 1 Pressure Cooker

Method
 

  1. Pour oil into the cooker. Smoke the oil.
  2. Add hing & all the whole maslas and the mutton.
  3. Fry till all the water dries up & the mutton looks brownish in colour.
  4. Add yogurt & fry again till all the liquid is dried & there is no white colour of the yogurt seen. 
  5. Now add the red chilly powder & fry the whole thing for a couple of minutes till you get a rich reddish colour.
  6. Add the saunf powder, ginger powder salt & 1 cup of water.
  7. Pressure cook for about 8 to 10 minutes depending on the  quality of mutton you get. Extra time will make it softer.
  8. Open the lid after the steam comes out on its own & add a bit of garam masala if available.
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