Mutton Roganjosh

Ingredients

• Mutton : 1 kg
• White oil/ ghee : As needed
• Asafoetida/Hing :  2 tsp
• Cinnamon : 2 pcs
• Cloves : 6-8 pcs
• Green cardamom -Mace powder: 1tsp
• Bay leaves : 2 pcs
• Finely chopped onion : 3 [Normally in mutton roganjosh there are no need of onion, ginger, garlic. But I love the smell of these three so i added, if you wish you can avoid these]
• Ginger paste : 1 tbsp
• Garlic paste : 1 tbsp
• Fennel powder : 1 tbsp
• Black peppercorns : 6
• Black cardamoms : 4 
• Kashmiri red chilli powder : 2 tablespoon 
• Dry ginger powder : 1 tbsp
• Coriander powder : 1 tbsp
• whisked Yogurt : 2 cup
• Salt : As per taste

Method

1.Wash and clean the mutton pieces very well.

2.Temper the oil/ghee with asafoetida,bay leaf, cinnamon, cloves, black peppercorns and black cardamoms and saute till fragrant.

3.Add the chopped onion and ginger-garlic paste. Stir fry for few minutes.

4.Then add mutton pieces and cook on medium heat, stirring constantly until mutton pieces turn a nice reddish brown color.

5.Now add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.

6.Add yogurt and two cups of warm water and covered with a lid and cook till mutton is tender.[It is a slow cooking process.Its better not to use pressure cooker]

7.Add green cardamom-mace powder to it and mix well.

8.When mutton is fully done then check the seasoning and the consistency of the gravy.

9.Serve hot with naan or basmati rice.

Mutton Nihari

Ingredients

• Mutton : 1 kg
• Ginger- Garlic Paste : 4 tbsp
• Onion (sliced) : 2cups
• Mutton stock : as needed
• Curd : 1 cup
• Beresta/ fried onion : 2 tsp
• Wheat flour : 1tbsp
• Ghee : 2tbsp
• Oil : 2tbsp
• Salt : as needed

For the Nihari Masala

• Dry red chili: 4-5
• Dry kashmiri red chili: 14-15
• Fennel seeds: 2 tbsp
• Poppy seeds : 1 tbsp
• Shah jeera: 2 tbsp
• Cumin seeds: 2 tbsp
• Black pepper: 2 tbsp
• Black cardamom: 1 tbsp
• Nutmeg: 2
• Mace : 4
• Star anise: 4
• Bay leaf : 2
• Green cardamom : 4
• Clove : 4
• Dry ginger Powder : 2 tsp
• roasted chana dal : 2 tsp

For garnishing

• Fried onion/ beresta
• Julian ginger

Method

1. Dry roast all the spices listed under Nihari masala. Let them cool and then grind to powder.

2. Put the mutton into a large saucepan. Add water and bring to boil. Skim off any scum that rises to the  surface and simmer for 2 to 3 hours until the meat is very tender.

3. Heat sufficient ghee in a kadai. Add Sliced onion and fry them till it is brown in colour.

4. Add mutton pieces to it and fry for 5-6 mins.

5. Add ginger- garlic paste and 1 tbsp nihari masala and fry until oil gets separated from the mixture.

6. Now add curd and mix well.

7. Add mutton stock and let it boil.

8. Now add salt as per your taste.

9. Again add nihari masala and fried onion and mix.

10. Mix wheat flour with some water and add it to the mixture When meat is fully done. It will thicken gravy.

11. Mutton nihari is ready. Garnish with fried onion and julian ginger.

12. Serve hot with nun / roti/ pulao.