Mysore – Part II

–  Mutton Curry Rogan Josh –

As you will remember from my previous posting, our time in Mysore was hectic, full of appointments, in short, we were a bit rushed off our feet and not able to enjoy this beautiful ancient city – until the next time!

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The swimming pool at our lovely hotel “The Regaalis” looked so inviting but we had to forego the pleasure of a refreshing swim and also the Barbecue in the evening. Instead we chose to have our meals in the pleasant restaurant – and by the look of it, it surely was a very popular choice by the large number of local- and foreign guests.

Chef Aga prepared for Jo a most delicious Mutton Curry – I can even now whilst writing this smell the aroma coming out of the Kaddai in which it was served in.

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Oil                                                                           4 Tbsp

Leg of Lamb                                                         800 g

Onion, sliced                                                       200 g

Tomato, pureed                                                 250 g

Ginger paste                                                           35 g

Garlic paste                                                             25 g

Kashmiri Chilly Powder                                     15 g

Dhaniya (Coriander) Powder                           15 g

Whole Garam Masala                                           05 g

(a mix of cinnamon, cloves, black cardamom and bay leaf)

Black pepper powder                                          05 g

Chopped Coriander                                              for garnishing

Salt                                                                               to taste

Bay Leaf                                                                      02 to 03 nos

Method of Preparation:

Cut the Lamb leg into 35 to 40 g pieces and keep aside.

Slice the onions, puree the garlic and ginger separately. Chop the coriander leaves and cut ginger into juliennes.

Heat the oil in a pan; add the whole Garam Masala and the sliced onions Fry the onions till golden brown. Add the ginger and garlic paste. Mix in the lamb pieces and continue to stir for few minutes.

Add the pureed tomato and continue the cooking for the next 02 to 03 minutes. Add in the Kashmiri chili powder, Dhaniya powder, black pepper powder and check for the seasoning. Add water and continue the cooking till the lamb is cooked well and the gravy starts to thicken and the oil separates from the gravy and starts to float on the top of the pan.

Once the lamb is well cooked empty this into a serving dish, garnish with chopped coriander and ginger juliennes.

Mutton Curry Rogan Josh is ready to be relished with some Roomali Roti or some steamed rice.

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This dish also tastes very nice using beef.

Carina

16 thoughts on “Mysore – Part II

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