MY RECIPES › MUTTON ROGAN JOSH

At IFFCO, you and your family are our source of inspiration to create better and tastier foods that enrich and add flavour to your life. Our Master Chefs have also created some signature reciepes which help you create tasty dishes which are healthy and nutritious at the same time.

Listed below are a select few of our exotic recipes that you could try out at home. Enjoy !!

 
 
INGREDIENTS

500 gms mutton shanks (nalli)
200 gms boneless mutton, cut into 1 inch pieces
½ cup oil
10 green cardamoms
2 1-inch cinnamon sticks
1½ tbsp fennel seeds (saunf)
5 cloves
6 medium onions, sliced
Salt to taste  
2 tbsp ginger-garlic paste
4 tbsp fennel powder
4 tsp green cardamom powder
2 tbsp Kashmiri red chilli powder
1 cup yogurt, whisked
1 tbsp roasted chana powder (Bengal gram)
1 tbsp chopped fresh coriander leaves
2 inch ginger piece, cut into thin strips
   
For garnishing
2 tbsp chopped, fresh coriander leaves
1 inch ginger piece, cut into thin strips
 
Note: Ideally this dish should be slow cooked in a pan. Cover the pan with a lid and seal with whole wheat flour dough and cook till done. But this takes a long time to be ready. Since the masala has to be stirred and sautéed for a long time and it is difficult to stir in a pressure cooker, we have first sautéed the masala in a pan and then transferred into a pressure cooker to cook the mutton faster.
METHOD

  • Heat the oil in a deep non stick pan, add the green cardamoms, cinnamon, fennel seeds and cloves and sauté for half a minute.
  • Add the onions, salt and sauté till well browned. Add the ginger-garlic paste and sauté for a minute.
  • Add the mutton shanks and boneless mutton pieces and sauté till lightly browned. Add three teaspoons fennel powder, three teaspoons green cardamom powder, Kashmiri red chilli powder and yogurt and sauté till the oil separates.
  • Add two cups of water and mix well. Transfer into a pressure cooker and cook under pressure till pressure is released five times (five whistles) or for around twenty minutes.
  • Open the lid when the pressure reduces completely. Remove the mutton pieces and strain the gravy into a deep non stick pan.
  • Boil the gravy, add the mutton pieces and mix. Mix roasted chana powder with four tablespoons of water and add to the gravy and mix well. Add the remaining green cardamom powder, coriander leaves and ginger strips and simmer for five minutes. Add the remaining fennel powder and mix well.
  • Transfer into a serving bowl, garnish with coriander leaves and ginger strips and serve hot.