Mutton Roganjosh (restaurant style)

Serves 4

Mutton (nalli, boti, chop) – 750gms

Ginger garlic paste – 2 tbsp

Salt

Oil – ¾ cup

Black cardamom – 2nos

Cardamom – 3nos

Cloves – 3nos

Black peppercorn 5no

Bay leaf – 1 no

Cumin – 2tsp

Onion sliced – 2 cups

Turmeric – 1tsp

Kashmiri chilli powder – 1½ tbsp

Curd – ½ cup

Coriander powder – 1½ tbsp

Cumin powder – 1 tsp

Tomato pureed – ½ cup

Coriander chopped – handful

Water – 4cups

Garam masala – a pinch

 

Method

Marinate the meat with some salt and ginger garlic paste. In a pan add oil and add black cardamom, cardamom, cloves, bayleaf and peppercorn. Sauté and then add cumin, once it splutters add sliced onions. Cook till the onions are uniformly browned. Add in the marinated meat and bhuno (cook without water) for the next 10 mins.

Add chilli powder and turmeric and cook again for another 2 mins. Increase the heat and add whisked curd. Cook till the curd gets a boil. Now add in the tomatoes, coriander and cumin powder. Cook the meat till the oil oozes out from the sides of the masala.

At this stage add water and cook the meat till tender. Once the meat is tender strain the curry and add the meat pieces back to the curry. Remove the whole spices and grind the remaining contents to a fine puree and add it back to the curry.

Simmer till the curry thickens, garnish with some coriander leaves and sprinkle some garam masala.