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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.