Mutton cut into 1½ inch pieces
4-6 inch pieces
Kashmiri red chilli powder
Fennel seed (saunf) powder
Dry ginger powder (soonth)
Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant.
Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. This may take twelve to fifteen minutes.
Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.
Add yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally. Serve hot.
Traditional Kashmiri Rogan Josh has thin gravy and a thick layer of oil on top. This dish is best enjoyed with steaming hot boiled rice. Quality of meat plays an important role in this dish. Select meat with a lot of fat.-