- 1 lb. mutton or lamb, cut into bite-sized pieces
- I Tablespoon vegetable oil (not olive oil) plus more oil for frying potato and onion garnishes
- Whole spices: 10 to 12 whole black peppercorns, 6 whole cloves, and one 3” piece cinnamon stick
- 2 medium onions, finely chopped
- 1 ½ Tablespoon ginger garlic paste
- 2 tomatoes, finely chopped
- 1 rounded teaspoon ground black pepper
- 1 rounded teaspoon cayenne or ground hot pepper
- 1 rounded teaspoon ground turmeric
- 2 rounded teaspoons ground coriander
- 1 teaspoon ground cumin
- 2 medium potatoes cut into slices and fried until golden brown, for garnish
- 1 onion, sliced and fried until golden brown, for garnish
- Chopped cilantro for garnish
- Salt the pieces of meat and set aside.
- Heat 2 Tablespoons oil in a large pot over medium high heat. When oil is hot add whole spices (pepper, cloves and cinnamon) and stir briefly.
- Add finely chopped onions and fry until golden brown.
- Add ginger garlic paste and cook, stirring, until incorporated. Then add diced tomatoes and continue to cook for a few minutes.
- Add all the powdered spices and fry for about 5 minutes, stirring
- Add the meat and let it cook for about 5 minutes on low heat. Then add 1 ½ cup water and let it simmer at least 30 minutes or till tender.
- When the meat is tender, put in the fried potatoes and simmer for another five minutes.
- Serve in a bowl garnished with fried onions and chopped cilantro, accompanied by rice, naan or other Indian bread.
Note: If the Rogan Gosh is cooked in a pressure cooker, the cooking time will be shorter.