Home style Rogan Josh by Shreya

Traditionally, Rogan Josh which is a part of the kashmiri cuisine, is high on oil content and has an elaborate slow process of preparing in a handi but Shreya choose to use the pressure cooker. While choosing the mutton, choose mutton that have a lot of fat on them. Its best to get pieces from the front leg and cut into one and a half inch pieces.

Ingredients

Lamb.........................................................................1 kg

RefinedOil/Mustard Oil.........................................4 tbsp
Bay Leaves...............................................................2
Cumin Seeds............................................................1 tsp
Cinnamon (Darchini)..............................................2 one inch stick
Cloves(Long)...........................................................6-8
Green Cardamom(Choti Elichi)...........................3
Black Peppercorns................................................5-6
Cumin Powder.......................................................1 tsp
Coriander Powder................................................1 tbsp
Kashmiri Red Chilly Powder...............................1 tbsp
Fennel Seed Powder(Sauf powder)...................2 tsp
Asafoetida (Hing)...................................................1/4 tsp
Dry Ginger Powder(Santh powder)...................2 tsp
Salt...........................................................................as per taste
Yoghurt(Dahi)........................................................1 cup
Ratanjoth(Natural Food Colouring)..................4-6 inch piece
Saffron (Optional).................................................1-2 pinch

Method

1) Heat the oil in a vessel and add salt, asafoetida, cinnamon sticks, bay leaves, cloves,                 cumin seeds and stir fry till fragnant. 

2) Add the lamb pieces and cook on low heat, stirring continuously till the meat turns reddish in colour.

3) Take a cup of water. Now continue cooking, continuously stirring and sprinkling water in between.

4) Add Kashmiri red chilly powder, fennel powder, dry ginger powder, coriander powder, cumin powder and salt. Mix well.

5) Whisk yoghurt and add to the meat. Add two cups of water, put a lid and cook till the     lamb is tender.

6)Open the lid , stir. Add the ratanjoth and saffron (mixed in some water), if using.

   Simmer for two minutes and served with steamed rice.