RCI-SP.005.0224.001
Shahi Rogan Josh
Ethnicity - Mughlai, North Indian Type of meal - Party, Lunch, Dinner
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyadvanced
Ingredients
- gms minced mutton250 unit
- sized sliced onion (pyaj)2 medium
- 1 tsp
- chopped green chilli (hari mirch)4 unit
- skinned and chopped tomato (tamatar)3 unit
- fresh curd (dahi)1 cup
- a big pinch of saffron (kesar)oaked in lukewarm milk1 unit
- cashewnut (kaju)15 unit
- 4 tbsp
- " long piece ginger (adrak)1 unit
- 1 tbsp
- 1 tbsp
- 6 unit
- 1 tbsp
- garlic (lasun)6 cloves
Method
1
Heat clarified butter in a heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Add whole cumin seeds and let them splutter for about 30 seconds until fragrant.
2 minutes
2
Add the meat pieces in batches and sear on all sides until deeply browned, ensuring a rich caramelized crust forms. Remove the seared meat and set aside.
10 minutes
3
In the same pot, add the red chillies and stir briefly, then incorporate the coriander seeds powder, turmeric, and additional cumin into the remaining fat. Stir continuously to bloom the spices without burning them.
2 minutes
4
Return the seared meat to the pot and toss thoroughly to coat each piece evenly with the spice mixture. Ensure the meat is well coated before adding any liquid.
3 minutes
5
Add enough warm water or stock to partially submerge the meat, stir well, and bring the mixture to a gentle boil. Scrape up any browned bits from the bottom of the pot.
5 minutes
6
Reduce the heat to low, cover the pot tightly, and slow-cook the meat until it becomes tender and the sauce thickens into a rich, deep crimson gravy. Stir occasionally to prevent sticking.
60 minutes
7
Uncover the pot and finish with a generous pinch of garam masala, stirring gently to incorporate the aromatic blend into the sauce. Adjust salt and seasoning to taste.
3 minutes
8
Remove from heat and allow the dish to rest briefly so the flavors meld and deepen before serving. Garnish as desired and serve hot alongside bread or rice.
5 minutes