Roghan Josh

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

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

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