Mutton Roganjosh

We are a non-vegetarian family, even though on a few fixed days of the week we do have vegetarian. On these days the thought of eating any kind of meat is an abomination and the height of sin. My mother says that our meat-eating puts us at an advantage and vegetarians suffer nutritionally because the only protein they eat comes from lentils and that isn't enough. Thursdays make Bengali's of Kolkata... vegetarians and Sundays are non-vegetarian with special menu on the cards. 
Red meat tops the list of  our favourites. In my family Rojanjosh is the most favoured above others. 
Roganjosh as we all know is a deep, rich lamb curry. With its yoghurt and almond base, it is very delicious and quite different. 
In India, mutton or leg of the baby lamb with the meat on bone is used. Pieces are cut into large bone-in pieces. Its served with lovely pilaf (polau), naan or tandoori roti. This is a recipe I use whenever I cook Roganjosh.

Ingredients for Roganjosh :

Mutton                                             1kg

Desi ghee(clarified butter)                 1 cup

 Fried Onion Paste                            2 tbsp

Garlic Paste                                      1 tbsp

Cloves                                              4

Green Cardamom                              8

Black Pepper Powder                       1/4 th tsp

Salt                                                   2 1/4 th tsp

Turmeric Powder                              5 tsp

Kashmiri Red chilly Powder               4 tsp (mixed in 1 cup water)

Saffron                                              1/2 tsp (mixed in 2 tbsp water)

Water                                                3 1/2 litres

Method Of Preparation :

Heat ghee in a pan and when hot, add the cloves. When it crackles put the gas flame off and remove from heat .Cover and keep the pan aside.

Now boil the meat pieces with salt and garlic. Boil until the pieces are half done. Remove the scum from the water. Remove from heat and remove the meat pieces and strain the water through  a sieve.

Wash the meat pieces in cold water.

Put the water in a pan to boil. Add green cardamom, turmeric powder, fried onion paste and the clove-flavoured desi ghee. Mix and boil for 10minutes. Add the red chilly water, reduce the flame and cook covered until the meat pieces are soft.

Add the saffron water and black pepper powder, mix and let it come to a boil.

Remove from heat and serve hot.