I had forgotten how much I love #roghangosht It’s so incredibly flavorful and it just hits the spot every single time. I have it with steamed rice and achar and it’s truly the perfect comfort food! Thanks to the instant pot I can make this in just about 30 minutes.
The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine. – Wikipedia
Roghan Gosht
Roghan Gosht is a popular North Indian dish that originated in the Mughlai cuisine. The name "Roghan Gosht" translates to "oil meat," as it is a slow-cooked dish of tender meat cooked in a rich, flavorful gravy made with a variety of aromatic spices and a generous amount of oil or ghee.
Ingredients
- 1 lb mutton
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 2 tablespoons coriander powder
- 1 teaspoon Kashmiri red chili powder
- 2 teaspoons salt or to taste
- 1 teaspoon red chili powder
- 1/2 cup yogurt
- 1/2 cup fried onions
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 3 green chilies
- 2 tomatoes check
- 2 tablespoons oil
- 1 cup water
Spices that need to be ground.
- 1 cinnamon stick
- 3 cloves
- 5-6 peppercorns
- 2 black cardamoms
- 4-5 green cardamoms
- 2 heaped tbsp fennel seeds
Instructions
- Heat oil in the instant pot and add your friend onions. Cook for a few minutes then add the mutton. Stir well and in 5 minutes add some water about 1/4 cup.
- Mix well. Now add all the spices and mix well.
- Add all the spices labeled spices that need to be ground and grind it to a powder. Mix it with yogurt and add it to the mutton. Mix well
- Now add the tomatoes and green chilies. And mix
- Now add your water.
- Cook for 25 minutes on high pressure. Vent and stir.
- Enjoy with steamed rice or naan.
