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.