Roghan Josh

Name: Roghan Josh (Mutton Curry)
Cuisine: India
Ingredients: ½ teaspoonful turmeric (huldi); Fresh coriander leaves (dhania) or parsley for garnishing; 3 Kashmiri red chillies (without seeds); 1½ teaspoonfuls red pepper (degi mirch); 10 cloves of garlic (lasan); 1 teaspoonful poppy seeds (khaskhas); 4 ozs (115 g) ghee; A little mace (javatri); 4 ozs (115 g) tomatoes; ½ teaspoonful garam masala; A little nutmeg (jaiphal); 2 teaspoonfuls salt; ½ oz (15 g) almonds (badam); ½ oz (15 g) desiccated coconut (naryal ka burada); 12 peppercorns (kali mirch); ¼ pt (120 g) curd (yoghurt); 5 green cardamoms (illaichi); 2 brown cardamoms (illaichi); 6 cloves (laung); 1 tablespoonful coriander seeds (sukha dhania); ¼ to ½ pt (150-240 mils) hot water; 1½ lb (680 g) mutton; 4 oz (115 g) onions; ½ oz (15 g) ginger (adrak); 1 teaspoonful white cumin seeds (sufaid zeera)

Mutton Curry

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

This is the most popular of the meat dishes. It is on the every-day menu of most well-to-do non-vegetarians in Northern India.

Ingredients

1½ lb (680 g) mutton
4 oz (115

Asia
India
Dinner
Spicy
Gluten-free

Method

Roast the coriander seeds, crush and sift the skins. Also roast together the poppy seeds, white cumin seeds, almonds, brown cardamoms, peppercorns, cloves, nutmeg, mace and the coconut. Soak the Kashmiri red chillies (kashmiri mirch) in half cup of hot water for half an hour.

Grind ginger, garlic, the above roasted ingredients and the Kashmiri red chillies into a fine p