Rogan Josh

Ingredients





To marinate



Mutton - 1/2 kg

Curd - ½ cup

Ginger paste - 1tsp

Coriander leaves

Asafotida – ¼ tsp (optional)



Whole spices



Bay leaves - 2

Cinnamon - 1 stick

Cloves - 8

Green cardamom - 10

Black cardamom - 1

Fennel seeds - 1tsp



Powdered Spices



Cinnamon - ½ tsp

Green cardamom - ½ tsp

Cloves - ¼ tsp

Black pepper - ½ tsp

Nutmeg, mace - ¼ tsp



Kashmiri chilly - 2tbsp

oil - 2tbsp

(Mustard oil)

Water - 2cups

Salt



Saffron strands dissolved in 2 tbsp of milk.



Preparation



Marinate mutton(preferably with fat) for 1 hour in curd,

ginger paste, 1 tbsp chilly powder,

asafotida and chopped coriander leaves.



In a heavy bottomed vessel, heat oil and add the whole spices and then

add the marinated meat and stir till the oiI separates.

Keep the flame low.



Now add the remaining 1 tbsp kashmiri chilly powder and spice powder.

(set aside a pinch of the spice powder to sprinkle in the end).

Stir well till the spices are well coated and fried.

Pour 2 cups of water, salt to taste.

Cover and cook till the mutton is tender.

(for 1 hour)

Put saffron milk and pinch of the reserved spice powder

into this mutton gravy.

Stir for 2 minutes; sprinkle chopped coriander leaves or ginger julian.



Serve hot with chapatti or any Indian bread.