Rogan Josh

Ingredients

• 1 kg meat
  
  1 cup mustard/refined oil
  
  3 tsp red chili powder
  
  3 tsp fennel powder
  
  2 tsp ginger powder
  
  2 tsp cumin powder
  
  3 tsp brown cardamom powder
  
  1 tsp asafoetida
  
  4 pieces of green cardamom
  
  2 cinnamon sticks
  
  2 bay leaves
  
  2 cloves
  
  1/3 tsp saffron - optional 1 cup curd salt to taste

Method

Wash the meat properly.  Heat oil in a pressure cooker.

Put cinnamon, bay leaves, green cardamom, cloves, 1 tsp salt, asafoetida, and meat together.

Fry meat till it turns brown. Once browned, pour a cup of water.

Add the red chili powder and saffron into the meat. Keep stirring for about a minute.

Mix the curd nicely in the mixer and pour it into the pressure cooker.

Keep on stirring till you get a reddish tinge.

Add 2 cups of water, fennel powder, ginger powder, and pressure cook for 2 minutes.

Check if the meat is tender.  Peel and grind green and brown cardamom and add to the meat dish.

Finally sprinkle cumin powder and simmer for a minute and serve.

Key Ingredients: red chilli, fennel, ginger, black cardamom, cloves, green cardamom, bay leaf, mutton,mustard oil, cumin seeds, asafoetida, cinnamon, saffron