Mutton Roganjosh

Mutton Roganjosh by Chef Deepak

Ingredients

1. Mutton – 1 Kg
2. Onions – ½ Kg
3. Yoghurt – 200gms
4. Cinnamon – 2 sticks
5. Green Cardamoms – 4
6. Black Cardamoms – 3
7. Tej pattas – 4
8. Cloves – 6
9. Peppercorns
10. Tomato Puree – 100gms
11. Deghi Mirch – 2 Tablespoons
12. Coriander Powder – 2 Tablespoons
13. Garam Masala Powder – 1 Tablespoons
14. GingerGarlic Paste – 2 Tablespoons
15. Salt – to taste
16. Oil – 200gms

Method

Mix the yoghurt with the ginger-garlic paste, deghi mirch coriander powder and salt. Marinate the mutton in the yoghurt paste for at least 2 hours. It can even be marinated overnight.

Heat oil in a pan. Add the dry spices and the onions and cook till the onions are soft. Add the mutton, garam masala and salt and brown till the oil separates. Now add the tomato puree and brown again. Add water and simmer on low heat till meat is tender about 30 minutes. Adjust seasoning and gravy consistency.