Rogan Josh

    Ingredients
  1. 1-1/4 kg mutton cut into big chunks and washed clean
  2. 3 medium-size onions, chopped
  3. 1 cup ghee
  4. 1/4 cup curds
  5. 1 cup hot water
  6. 3 tablespoon chopped coriander
  7. 4 medium ripe tomatoes, chopped
  8. 6 dry red chillies, seeds removed
  9. 2 tablespoons coriander seeds
  10. 2 teaspoons cumin seeds
  11. 1-1/2 teaspoon poppy seeds
  12. 10 cloves
  13. 10 cardamoms
  14. 1 teaspoon peppercorns
  15. 1-1/2 inch ginger
  16. 10 flakes garlic
  17. 1 bit each of nutmeg & turmeric
  18. 4 blades of mace
  19. 1/4 cup grated dry coconut
  20. 10 almonds, blanched
  21. salt to taste
Method:

  • Heat in an ungreased pan one by one coriander seeds, cumin seeds, poppy seeds,
    cloves, cardamoms, peppercorns, mace nutmeg and turmeric.
  • Grind finely all these heated ingredients along with chillies, garlic, ginger and a little salt. Keep aside.
  • Grind the chopped onions and grated dry coconut to a fine paste.
  • Heat ghee and fry the coconut-onion paste until brown.
    • Stir in the ground lump of spices and fry for 10 minutes.
  • Add the curds and fry till ghee starts showing on the surface.
  • Put in the chopped tomatoes. Stir for another 5 minutes.
  • Then put in the mutton chunks and enough salt.
  • Fry the mutton until slightly browned.
  • Lower the fire and put a silting lid on the dekchi.
  • Let it simmer till mutton is cooked to the desired tenderness.
  • Transfer the Rogan Josh to a nice serving deep dish.
  • Garnish with chopped coriander.
  • Serve hot either with parathas phulkas or Jeera rice.