Mutton Rogan Josh with a twist of Microgreens

Prep Time:

20 Minutes

Cook Time:

2 Hours

Serves:

4 Servings

Level:

Non-Veg Expert

About the Recipe

Delve into the exquisite flavors of Mutton Rogan Josh, a signature dish from the Kashmir Valley. The succulent pieces of mutton are cooked to perfection in a medley of spices, yogurt, and ghee, then elevated with the freshness of microgreens. This dish promises a delightful culinary experience, blending tradition with a touch of contemporary healthfulness.

Ingredients

500g mutton (goat/lamb), cut into pieces
3 tablespoons ghee or oil
2 large onions, finely sliced
1 tablespoon ginger-garlic paste
1 cup yogurt, whisked
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 teaspoon garam masala
1 teaspoon cumin powder
2 teaspoons fennel powder
2 teaspoons coriander powder
4-5 green cardamom pods
1 black cardamom pod
4-5 cloves
1 cinnamon stick
Salt to taste
Fresh coriander leaves for garnish
1 cup mixed microgreens (radish, mustard, pea shoots, etc.)

Preparation

Prepare the Mutton:
- Heat ghee or oil in a large, heavy-bottomed pot.
- Add green cardamom, black cardamom, cloves, and cinnamon stick. Sauté until fragrant.
Cook the Base:
- Add sliced onions and sauté until golden brown.
- Add ginger-garlic paste and cook for 1-2 minutes.
Cook the Mutton:
- Add mutton pieces and brown them on all sides.
- Add turmeric powder, red chili powder, cumin powder, fennel powder, and coriander powder. Mix well.
- Add whisked yogurt and salt. Cook until the oil separates from the masala.
Simmer:
- Add enough water to cover the mutton. Bring to a boil, then reduce heat, cover, and let it simmer for about 1.5-2 hours, or until the mutton is tender.
- Add garam masala and mix well. Simmer for another 5 minutes.
Finish with Microgreens:
- Turn off the heat and stir in the mixed microgreens.
- Garnish with fresh coriander leaves and serve hot with naan or rice.