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Mutton Roganjosh Recipe

Recipe By Shailesh Nigawale

A meat dish, speciality of Kashmiri Cuisine. A part of Wazwan

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Non Vegdiet
1hr 4minstotal
1hr 4m.total
Mutton Roganjosh
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Ingredients for Mutton Roganjosh Recipe

  • 0.13 Kg lamb - knuckles
  • 9.38 g ms ginger garlic paste
  • 1.25 g ms cardamom
  • 0.63 g ms bay leaf
  • 25 g ms Kashmiri red chilli paste
  • 31.25 g ms pran
  • 9.38 g ms fennel seeds
  • 3.13 g m dry ginger powder
  • 5 g m green cardamom powder
  • 12.50 g m yoghurt
  • 12.50 g m ghee
  • 2.50 g Colour from Mawal flower

Directions: Mutton Roganjosh Recipe

  • STEP 1.Method-
  • STEP 2.Clean praan, slice and fry them.
  • STEP 3.2.
  • STEP 4.When cold, grind them to a fine paste.
  • STEP 5.3.
  • STEP 6.Whip the yoghurt. Boil the lamb along with the turmeric, ginger garlic paste, cardamom and bayleaf.
  • STEP 7.4.
  • STEP 8.Separate cooked lamb from stock.
  • STEP 9.5.
  • STEP 10.Soak the Mawal flowers in water for colour.
  • STEP 11.Heat ghee and add the onion paste and saute for 3 minutes.
  • STEP 12.7.
  • STEP 13.Add the stock along with all the other ingredients except the meat.
  • STEP 14.8.
  • STEP 15.On a high flame boil for 20 minutes to get a creamy gravy. Add the meat and the extract of Mawal flowers. Cook for another 5 minutes and serve hot
Nutrition
value
232
calories per serving
7 g Fat23 g Protein18 g Carbs14 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    23g
  • Carbs
    18g
  • Fiber
    14g

MacroNutrients

  • Carbs
    18g
  • Protein
    23g
  • Fiber
    14g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    176mg
  • Iron
    5mg
  • Vitamin A
    393mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    22mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    5mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    135mg
  • Manganese
    3mg
  • Phosphorus
    267mg
  • Selenium
    8mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Shailesh Nigawale