Mutton Roganjosh

STANDARD RECIPE CARD

Name of Dish:

Mutton Rogan Josh

Preparation Time:

20 Minutes

Served with:

Cooking Time :

60 Minutes

Portion Size :

No. of Portion :

4

Garnish :

green coriander

Colour:

Ref. Book :

Professional Chef – Arvind Saraswat, page

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Mutton –curry cut

750 gm

1

Preparation:

2

Bones (optional)

250 gm

2

Boil the muttons and bones with the garlic and ½ tsp salt in 6 cups

3

Garlic

50 gm

3

water in A cooking pot for 20 minute. Remove from the heat. Remove

4

Kashmiri chili powder

5 gm

4

the meat and set aside. Skim off the scum and strain and reserve the

5

yoghurt

100 gm

5

cooking liquor. Make a paste of chili powder by mixing with a little water.

6

Small Madras Onion

250 gm

6

Whisk  the yoghurt And set aside.

7

Mustard oil

100 ml

7

Fry the onions in the oil in a pot until lightly brown. Add WGM and  fry

WGM -

for 1 minute. Then add the coriander, fennel, ginger and turmeric

8

Clove

5

powders and the chili paste and 2 table spoons of water and stir

9

Green cardamom

4

continuously. After 2 minutes add the meat. Sauté for 5 minutes.

10

Black cardamom

2

Lower the heat and add the yoghurt, stir well and sauté for a few

11

Cinnamon stick

1”

minutes. Add salt to taste, together with 4 cups water. Cook until the

12

Bay leaf

2

meat is tender.

13

Mace

1 pinch

Before serving, remove the cinnamon or bay leaf, the large cardamoms

14

Coriander powder

10 gm

and mace if intact.

15

Fennel powder

5gm

16

Ginger powder

5gm

17

Turmeric powder

2 gm

18

Salt

5 gm

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina