Rogan Josh

Ingredients

• • Mutton/Lamb - ½ kg
• • Curd (thick) - ½ cup
• • Hing powder - ¼ teaspoon
• • Oil - 4 tablespoons
• • Onion (prepare: ground to paste) - 1

Ingredients For Grinding Together & Sieve

• • Ginger powder/Saunth - 1 tablespoon
• • Saunfs - 2 teaspoons
• • Moti elaichis/Brown cardamoms - 3
• • Jeera/Cumin seeds - 2 teaspoons
• • Laungs/Cloves - 2
• • Red chillies (dry) - 4
• • Salt - as required

Method

• 1. Wash and pat dry mutton on a kitchen towel.
• 2. Heat oil in a pressure cooker. Add hing.
• 3. Add mutton and stir fry till the mutton turns dry, golden brown and gives a well fried look.
• 4. There should be no water of the mutton.
• 5. Add onion and roast for 2 minutes on medium flame.
• 6. Mix the curd with the sifted powder masala and add it to the mutton.
• 7. Add salt. Stir fry for 5-7 minutes till the curd blends well and turns dry.
• 8. Add 2 cups of water, pressure cook to give 2 whistles.
• 9. Reduce flame and cook for 4 minutes. Check for tenderness.
• 10. Serve hot.