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.
