This one is a traditional recipe commonly found in parts of UP and Bihar. It is very hot and spicy and different from the famous Mutton Rogan Josh from the lands of Kashmir. I relish it more with steamed rice and so prefer having it with lots of curry. What stands out in this dish is the flavor of those freshly ground garam masala spices cooked in mustard oil that will make you drool over the dish.
- Serves – 3 to 4
- Mutton (Lamb cut outs) – 500 grams
- Onion – 500 grams (Since I prefer having a lot of thick curry to go along with the steamed rice)
- Garam Masala Paste ( Grind together 2 black cardamom, 4 green cardamom, 1 inch cinnamon stick, 3 cloves, 2 red chilies, 4 black peppercorns and 1 bay leaf)
- Ginger Paste – 2 tablespoons
- Garlic Paste – 1 tablespoon
- Coriander Powder – 3 tablespoon
- Red Chili Powder – 2 tablespoon (you can modify as per taste however keep in mind that more is the quantity of onions, more chili would you need as onion tends to add sweetness to the dish)
- Turmeric Powder – 1/2 teaspoon
- Bay Leaves – 2
- Whole Red Chili – 1
- Mustard Oil – 4 to 5 tablespoons
- Salt as per taste
- Add 2 cups of water
Step 1: Wash the mutton pieces and keep it aside. Heat mustard oil in a thick bottomed pan.
Step 2: Once the oil is hot, add bay leaves and whole red chili.Add the chopped onions to the pan and saute on medium flame till golden brown.
Step 3: Add ginger and garlic paste and saute till the raw fragrance is lost. Then add the mutton pieces and saute on medium flame till it is seared a little on all sides. Then add the garam masala paste, turmeric, red chili powder, coriander powder and saute. If the masala becomes to sticky, add very little water and saute for around 10 minutes. Add salt as per taste.
Step 4: Transfer the content of the pan into a pressure cooker and add 2 cups of water to it. Close the pressure cooker and let it cook on high flame till the first whistle after which reduce the flame to medium. Cook it for another 10 minutes. Once the pressure is over, you can check the consistency of the curry and cook it open for a few minutes if you would like thicker curry.
Serve with steamed rice and tangy lemon onions.