Kashmiri Rogan Josh

Ingredients:

Mutton 1 kg (medium chunky leg pieces)

Mustard oil 1 cup

Ghee 1/2 cup melted

Cloves 4 Ginger powder/saunth 1 tsp

Green cardamom 4 crushed

Cinnamon 2 inch stick

Cumin 1 tsp

Khadi Lal mirch 2-3

Heeng 1/4 tsp Ginger fresh grated 2 tbsp

Tez patta 1-2 medium leaves

Kashmiri lal mirch powder 1-2 tsp

Dhania powder 2 tsp

Salt t/t

Curd beaten 3/4 cup

Water 1 cup

Kashmiri garam masala powder 1 tsp

Method:

• Take a pressure cooker with a broad base. Heat the mustard oil to smoke point first and let it cool slightly. Add the ghee with all the khada masala (cloves,cumin,zeera,tej patta,khadi lal mirch,cardamom,cinnamon & heeng). Add the ginger and sauté for few seconds before adding the mutton.

• Add curd and sprinkle saunth, start roasting the meat(bhunana). Now this is a time consuming procedure and you need to check the meat all through to avoid burning it. After a few minutes the curd will dry out and the mutton will begin to stick to the pan.Keep some extra water ready aside to use as and when required.

• Add the salt. Keep turning the meat carefully to avoid breaking the pieces until it’s nice and brown in colour. Add water a spoonful only when the meat sticks to the pan. When the meat has roasted well,it should take you about 45 min to an hour to do this,add the lal mirch, dhaniya powder, water(1/2 cup) and give a good stir.

• Close pressure and give about two whistles and reduce flame to low for about 15 min (pls note cooker time may vary).The meat should not be left with a lot of gravy, if so dry it a little after opening the cooker. Sprinkle the garam masala and serve! Enjoy

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