- 750 gms of mutton with bones
- 2-3 bay leaves
- 3 green cardamom pods
- 1 black cardamom pods
- 4 cloves
- 1 tbsp fennel seeds
- mace – few threads
- 3 inches indian cinnamon stick
- 1/2 tsp of asafetida
- 1 1/2 tbsp of dry ginger powder
- 3 tbsp of paprika (kashmiri lal mirch)
- 1 tbsp of hot chilli powder or you can according to your spice level
- 3 tbsp of yogurt
- 1 tbsp of lime juice
- 4 tbsp of mustard oil
Ok , It’s Rohan Josh day today , Lets start by marinating the mutton for 2-4 hours with yogurt and lime. Below is a picture of my mutton marination.
In a heavy cooking pot or pressure cooker, put oil in a high flame. Wait for the smoke to get released from the oil. As we are using mustard oil, it is recommended that you put on high flames to cook out the raw smell of the mustard oil. Lower the flame once you reach the smoke point.
Put the whole masala in the oil along with the asafoetida. Make sure you do not burn the masala. Its might just take 2-3 seconds to cook the masala in oil.
At this time , you can put the marinated meat. You should switch on to high flame once you put the mutton. Cook for 5 minutes at high flames. Put all the powder masala (kashmiri lal mirch,hot chilli powder, ginger powder) along with garlic cloves ( you can omit this based on your choice)
Cook for 2 minutes after which you can pour 4-5 cups of water into the pot or cooker. You can put the lid on and continue to cook for 45-60 minutes (This generally depends on the meat) at low flames. If you are cooking this on a cooker, this will be equivalent to 5-7 whistles. Wait for the pressure to get off completely.
Now you can serve your Rohan Josh with Nan or Roti, I love it with white rice anytime. I hope you find this straight and simple, Do let me know if you ever try this. All the best !!