mutton – Rhonda's Recipes

41392615_10214848723604643_8862489505752416256_o

INGREDIENTS:

10-12 Mutton chops, cut, cleaned and washed thoroughly
2-3 large Potatoes, cut into thick round slices
6 medium Onions, finely sliced
6 Green chilies
1/2″ piece of Ginger, finely sliced
15 cloves Garlic, cut 1/2 length wise
12 whole Pepper corns
15 Cardamoms, crushed lightly
1 tbsp Black pepper, ground
2 tbsps Coriander
2 tbsps Flour
Oil
Salt

METHOD:

Heat Oil til hot. Add the cardamoms, pepper corns. When they stop spluttering, add the chops and salt. Cook on high heat open for 5 mins. Keep mixing in between. Next, cook on low heat covered for 5 mins. Open and allow the meat to cook and brown in its own juices. If sticking at the bottom, use a sprinkle of water and remove the residue and continue browning. Now, add all the onions and garlic and cook covered on high heat for 5 mins. Mix in between. Add 2 cups water. Close the lid. After full pressure has reached, cook on sim for 12 mins. Release the pressure and open immediately. Stir and check the Salt and add if required. Next, add the potatoes and let them cook in the gravy for 3 mins. Add 2 cups water and cook on sim for 5 mins after full pressure has reached. Open after the pressure drops itself. Stir lightly. Remove one cup of gravy and add the Flour and the Coriander powder to this. Mix well making sure there are no lumps. Pour this back to the curry, mix lightly and add a cup or 2 of water if more gravy is required. Add 1 tbsp ground black pepper (or add accordingly), the green chilies slightly slit (optional) and the juice of a lime. Mix lightly and cook for 5 mins more allowing the gravy to thicken well. Turn the stove off.

YOUR YUMMALISHISH MUTTON CHOPS ARE READY. ENJOY!!!

41491152_10214867279708534_7633331683101507584_o

MUTTON ROGAN JOSH & TOMATO RICE hope you like it. Its a complete meal and a lovely Sunday Lunch with Family. Have it with Papars, Raita or a fresh salad.

INGREDIENTS for the ROGAN JOSH:

750 -1 kg mutton, preferably with bone marrows
4 potatoes, cut into 1/2 or 1/4
1/4 tsp Hing powder
4 onions, finely sliced and fried til golden brown and ground to a fine paste along with-
8 Kashmiri chilis
1″ pc ginger
10 garlic cloves
1 tsp turmeric powder
1 tsp salt
Oil (accordingly).

Dry grind to powder:

1 tsp Cumin
1 tsp Saunf
5 Cloves
5 Cardamoms
1″ bit Cinnamon
2 Bay leaves (Alternatively these can be added whole to the Curry at the end)
5 Tbsp Whisked Curd
*Fill the empty spice jar with water and rinse the remnants, pour into the empty curd container and do the same. Use this in releasing the gravy if it’s sticking to the pan (optional).

METHOD:

Heat oil til hot. Add 1/4 tsp of Hing. After a few seconds, add the mutton. Mix well in the oil and fry til it starts browning and comes on oil. Next, add the curd. Mix and cook til the oil separates. Now, add the ground spices and give it a good mix and cook for 5 mins on medium heat til the raw smell leaves. Check occasionally to see it’s not sticking at the bottom of the pan. If it is, use the water I suggested above or use ordinary water. Next, add the remaining of the spice water and another cup of water. Stir and close the lid of the pressure cooker. After full pressure has reached, put on sim for 12 mins. Turn the stove off and release the pressure immediately. Open and check the salt, add if required. Now, add the potatoes. Mix well and cook covered for 3 mins. Add another cup of water and close the cooker and cook on sim for 5 mins after full pressure has reached. Allow the steam to release by itself then open. If you feel the gravy is less, add water accordingly and give it a quick boil for 3-4 mins. Add the powdered spices and stir lightly after a minute or two turn the stove off. The gravy should be a little thick & on oil. For those of you who are okay with chewing on the whole spices can do so. This is an alternative method and it tastes good too. (Alternative way: Here you mix the whole spices given above to the curry, stir lightly and cook covered for 2-3 mins turn the stove off.) After 5-10 mins empty into a serving dish and add a little whipped Curd over the top.

Your YUMMALISHISH Mutton Rogan Josh is ready. ENJOY!!!