Rogan Josh

Ingredients

Lamb – 1 lb, cubed

Onion – 1, chopped

Cumin seeds – ½ tsp

Cinnamon – ½ inch stick

Cloves - 3

Bay leaf - 1

Ginger – ½ tsp, finely chopped

Garlic - ½ tsp, finely chopped

Red Chili Powder – 1 tsp

Cumin Powder – ½ tsp

Tomato – 1 cup, chopped

Tomato Paste – 1 tbsp

Yogurt – ½ cup, beaten

Salt – to taste

Oil – 1 tbsp

To Marinate

Chili Powder – 1 tsp

Turmeric Powder – ¼ tsp

Ginger- Garlic Paste – 1 tsp

Salt – 1 tsp

Preparation

Marinate lamb with masalas and keep it for half an hour. Pressure cook till 75% cooks.

In a heated pan, pour oil and add cumin seeds, cinnamon, cloves and bay leaf. Add onion and fry till it turns soft. Add ginger and garlic and fry for a minute. Add chili powder, cumin powder and fry for another minute. Add tomatoes and sauté well. Combine cooked meat along with stock. Add salt if required. Close lid and leave it for 10 minutes in medium flame. Add yogurt, tomato paste and mix well. Switch to low flame and let it cook until gravy becomes thick. Garnish with cilantro and serve.

Mutton Chops

Ingredients

Mutton – 1 lb

Onion – 1, sliced

Chili Powder – 1 tsp

Coriander Powder – 1 tsp

Turmeric Powder – ¼ tsp

Mutton Masala – ½ tsp, optional

Ginger-Garlic Paste – 1 tsp

Green Chilly – 2, Slit

Pepper Powder – 1 ½ tsp, ground

Vinegar – 1 tsp

Curry Leaves

Salt – to taste

Oil – 1 tbsp

Preparation

Marinate mutton with masalas: chili powder, coriander powder and turmeric. Add salt and cook in a pressure cooker till it is done.

In a skillet, add oil and fry onion until gets brown color. Add ginger-garlic paste and fry for 30 seconds. Then add green chilies, pepper powder and mutton masala. Fry for few seconds. Pour reserved mutton stock. When it boils add cooked mutton and vinegar. Add salt if required. Turn off flame when gravy gets thick. Garnish with curry leaves.

Bhuna Gosht

Ingredients

Mutton – 2 lb

Onion – 2, medium finely sliced

Green Chilly – 2,slit

Methi Leaves – 1 cup, chopped

Whole Garam Masala

      Cinnamon – ¼ inch stick

      Cardamom – 2

      Cloves - 4

Salt – to taste

Oil – 1 tbsp

To Marinate

Red Chili Powder – 1 tsp

Coriander Powder – 2 tsp

Turmeric Powder – ¼ tsp

Meat Masala – ½ tsp

Ginger-Garlic Paste – 1 tsp

Salt - 1 tsp

Preparation

Pressure cook mutton with ¾ cup of water.Cook till it is done.

Heat oil in a skillet and add whole garam masala and sliced onion .Sauté onion till it turns dark brown. Add cooked mutton and left over stock. Roast in a low flame. When gravy dries out add chopped methi leaves and mix well. Turn off the flame when it gets dark brown color.