Imported from Instagram

Bombay-Style Rogan Josh by Dinoo Madon

Name: Bombay-Style Rogan Josh by Dinoo Madon
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 5 servings
Cuisine: South Asian
Ingredients: 0.5 coconut, grated (Half a coconut); 2 in ginger (Fresh); 1 pod garlic (Large pod/bulb); 1 tsp cumin seeds (Jeera); 25 g coriander seeds; 8 g poppy seeds (Khus khus); 6 dried red chilies; 4 green chilies; 0.5 bunch fresh coriander (Half a bunch); 1 onion (Medium); 6 cardamom pods; 3 cloves (Whole cloves); 3 in cinnamon (Cinnamon stick); 1 kg mutton, curry cut; 250 g sour curd (For marinating the mutton); salt (To taste); clarified butter (Used to cook the marinated meat; quantity not stated); water (Adjust for consistency; quantity not stated); 0.25 tsp saffron (Soaked in the juice of 1 lemon); 1 lemon juice (Juice of 1 lemon; used to soak the saffron); 25 g almonds (Blanched and sliced)

Recipe by Mrinal Marwaha @mrinalmarwaha · Instagram

Imported by K Kampani on SeeMeCook

A richly spiced Bombay interpretation of rogan josh made with curry-cut mutton, sour curd, coconut, whole spices, chilies, and coriander. The dish is finished with saffron-lemon juice and sliced almonds.

5 servings120 minSouth Asian

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Ingredients

0.5 coconut, grated (Half a coconut)
2 in ginger (Fresh)
1 pod garlic (Large pod/bulb)
1 tsp cumin seeds (Jeera)
25 g coriander seeds
8 g poppy seeds (Khus khus)
6 dried red chilies
4 green chilies
0.5 bunch fresh coriander (Half a bunch)
1 onion (Medium)
6 cardamom pods
3 cloves (Whole cloves)
3 in cinnamon (Cinnamon stick)
1 kg mutton, curry cut
250 g sour curd (For marinating the mutton)
salt (To taste)
clarified butter (Used to cook the marinated meat; quantity not stated)
water (Adjust for consistency; quantity not stated)
0.25 tsp saffron (Soaked in the juice of 1 lemon)
1 lemon juice (Juice of 1 lemon; used to soak the saffron)
25 g almonds (Blanched and sliced)

Steps

1
Marinate the curry-cut mutton with the sour curd and salt. The curd tenderizes the meat before cooking; the source does not specify a marinating duration.
2
Grind the grated coconut, ginger, garlic, cumin seeds, coriander seeds, poppy seeds, dried red chilies, green chilies, fresh coriander, onion, cardamom, cloves, and cinnamon together to make the masala.
3
Heat clarified butter in a cooking pan and add the marinated mutton.
4
Cook the mutton, stirring consistently, until it is almost dry.
5
In another pan, brown the ground masala until the oil separates and the color deepens.
6
Combine the browned masala with the cooked mutton and its pan mixture.
7
Add water as needed to adjust the consistency of the sauce.
8
Let the dish rest until the flavors and sauce come together. The source does not specify the resting time.
9
Stir in the saffron soaked in lemon juice.
10
Stir in the blanched, sliced almonds and serve.

Notes

The transcript says to marinate the mutton with curd and salt, cook it with clarified butter until nearly dry, brown the masala separately, combine the two, adjust with water, rest, and finish with saffron-lemon juice and almonds. It does not specify the amount of clarified butter, marinating time, cooking temperature, or resting time. The transcript's reference to “sauerkraut” appears to be an automatic-caption error; the authored ingredient list specifies sour curd.