Slow Cooker

Rogan Josh (Mutton curry)

February  2, 2017
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Photo by Deluscious Bites
Author Notes

Indian Goat Curry —Deluscious Bites

  • Serves 5-6
  • For Spice Powder:
  • 1 tablespoon coriander seeds
  • 1 tablespoon poppy seeds
  • 1 tablespoon cumin seeds
  • 3 black cardamom
  • 8-10 green cardamom
  • 2 teaspoons pepper corns
  • 5-6 cloves
  • 1 teaspoon blades of mace
  • 3-4 dry bay leaf
  • 3-4 dry red chili (adjust according to spice level)
  • 1/8 cup cup almonds/pistachios
  • 1/2 teaspoon nutmeg powder
  • 2 teaspoons ginger powder
  • For Curry
  • 3-4 pounds mutton/goat meat
  • 400 grams onion, fine chopped
  • 450 grams tomatoes
  • 400 grams yogurt
  • 1 tablespoon ginger paste
  • 1.5 tablespoons garlic puree
  • 3-4 bay leaf
  • 1/2 teaspoon turmeric
  • 1 tablespoon coriander powder
  • 2 teaspoons cumin powder
  • 1 teaspoon carom seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon onion seeds
  • 3 tablespoons chopped cilantro
  • 1/8 cup chopped mint
  • 3-4 green cardamom
  • 1 cinnamon stick
  • 6-7 strands of saffron
In This Recipe
  1. Roast the whole spices (for the spice powder) except nutmeg and ginger powder.
  2. Blend roasted spices in a dry blender to make coarse powder, then mix nutmeg and ginger powder in.
  3. Pulse the onions in food processor until finely chopped.
  4. Blanche the tomatoes and peel off the skin. Blend them to make a puree
  5. Heat oil in a heavy skillet and add carrom seeds, onion seeds, fennel seeds and green chili.
  6. Add onions and saute for 3-4 minutes.
  7. Add ginger and garlic and saute until onions are golden brown.
  8. Add the tomato puree and the dry spices (cumin powder, coriander powder, turmeric, chili powder, salt) and saute over medium heat for 8-10 minutes.
  9. Add the mutton pieces and mix well. Cook over medium heat for 10-12 minutes.
  10. Sprinkle the spice powder and beaten yogurt and mix well.
  11. Cover and let it cook over medium heat for 30-40 minutes till the meat is no longer pink and starts to lose water and oil starts to separate, stirring in between.
  12. Add a little water, if required.
  13. Transfer this into the slow cooker and add water according to the consistency you like. Cook on high for 1 hour, lowering it to low and cook for another 4.5 hours.
  14. Add some whole spices (bay leaf, cinnamon stick, saffron, green cardamom) and cook for another 30-45 minutes on low until the meat is tender and is falling off the bone.
  15. Sprinkle garam masala and freshly chopped mint and cilantro and let it sit for 30 minutes.
  16. Serve over rice or with naan.

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