ROGAN JOSH

Rogan Josh is well known to all. And you would find it always on the menu card of a restaurant. It's a perfect blend of meat with the spices. Leg of lamb is used in this curry. So I would suggest to use the same for good flavor.

Rogan Josh translates to fiery red. So it's a fiery red gravy of Kashmir wazwan but its not very hot to taste when compared with marchwangan korma which is very hot on tongue. Both are delicacies of wazwaan. So here goes the recipe.

INGREDIENTS:

1 kg mutton thickly cut (leg part with some fat)
Half cupcurd
1 big onion thinly sliced 
2 tbsp kashmiri red chilly powder
1/2 tsp turmeric
1tsp fennel seed powder
1tsp cumin seed powder
1/2 tsp dry ginger powder
3 black cardamom crushed
3 green cardamom crushed
3 cloves
1 big cinnamon stick
1 whole head of garlic peeled 
Half cup ghee
2tbsp oil
Few strands of saffron soaked in 1tbsp milk or half cup cockscomb extract ( mawal)
Salt as per taste

Method:

Wash the mutton pieces thoroughly in water and let it drain in colander. In a cooking pot pour in ghee and oil once its hot add in the mutton pieces one by one and fry the mutton for few minutes in medium flame. Next add in sliced onion and cardamoms, cloves,cinnamon stick and  keep stirring we need to brown the mutton pieces, it will take few minutes. Then add in garlic, turmeric, fennel seed powder, dry ginger powder, cumin powder and salt give a good stir you can splash some water to avoid burning of masala keeping flame on low. Meanwhile in a bowl whisk the curd to smooth add to the dish. Stir well. Then add red chilly powder to thhe cooking meat stirring constantly and you see oil has started to leave out on sides. Simmer it for 10 minutes. Now add 4 cups of water and keep flame on high and let it boil for 10 minutes then reduce the flame and add cockscomb extract/mawal( skip if you don't have)close the lid and let it simmer until the mutton is cooked and oil is floating on top. Rogan josh is ready. Enjoy !!!

Note:
In traditional wazwaan cooking mawal extract ( cockscomb flower) is used in this dish to give it good color.

You can add a pinch of red color if you dont find cockscomb flower extract.

Tip:
You can discard the spices while transferring into serving dish to avoid spices coming into your mouth.