Mutton Rogan Josh

Ingredients list for Mutton Rogan Josh

• 600 grams Boneless mutton cut into 1 inch pieces
• 1/2 cup Oil
• 5 Cloves
• 4-5 Green cardamoms
• 1 1/2 tablespoons Fennel seeds
• 3 Medium onions sliced
• to taste Salt
• 2 tablespoons Ginger-garlic paste
• 5 teaspoons Fennel powder
• 5 teaspoons Green cardamom powder
• 2 tablespoons Kashmiri red chilli powder
• 1 cup Yogurt whisked
• 1/4 cup Roasted chana powder
• 1 tablespoon Fresh coriander leaves chopped
• 2 inches + to garnish Ginger cut into thin strips
• to garnish Fresh coriander sprig

Method

1. Heat oil in a pressure cooker, add cloves, green cardamoms, fennel seeds, onions and salt, mix and sauté till well browned. Add ginger-garlic paste, 4 teaspoons fennel powder, 4 teaspoons green cardamom powder and Kashmiri red chilli powder, mix and sauté for 1-2 minutes.
2. Add boneless mutton pieces, mix well and sauté till lightly browned. Add yogurt and mix well and sauté till oil separates.
3. Add 2 cups of water and mix well. Put the lid of the cooker on and cook under pressure till pressure is released 3-4 times (3-4 whistles) or for around 25 minutes.
4. Open the lid when the pressure reduces completely. Strain the mixture into a deep non-stick pan through a strainer. Remove the mutton pieces and place on a plate. Transfer the remaining residue in the strainer into a blender jar, add some of the strained stock and blend till smooth.
5. Add this to the strained liquid and mix well. Rinse the blender jar with a little water and add to the pan.
6. Keep the pan on heat and bring the mixture to a boil. Mix roasted chana powder with 4 tablespoons water and whisk till smooth. Add this mixture to the mutton gravy and mix well.
7. Add remaining green cardamom powder, coriander leaves, ginger strips, cinnamon powder and remaining fennel powder, mix well, cover the pan and simmer for 5 minutes.
8. Transfer into a serving bowl, garnish with ginger strips and a coriander sprig and serve hot.