Rogan Josh

• Wash and clean the mutton thoroughly and keep it aside in a sieve to remove excess water.
• Heat mustard oil in a pan on medium heat. When the oil is hot, add cloves, green cardamom and fry a bit while stirring.
• Add mutton to it and fry it well on medium flame while stirring occasionally.
• Meanwhile the mutton is frying, take a bowl and add curd, saffron, dry ginger powder, fennel powder, asafoetida and kashmiri red chilli powder and mix well. Add a little mutton stock and mix well again.
• Stir the mutton thoroughly and add the curd spice mixture to the mutton and mix well. Add salt and mix well. Continue cooking, stirring occasionally until oil begins to form on the surface.
• Add some mutton stock to it and mix well. Cover it with a lid and continue to cook until the mutton becomes soft and tender.
• Take Ratanjot in another pan, add 1/2 cup ghee to it and heat it on medium flame while constantly tossing the pan. Ratanjot will leave its red color in ghee and make it blood-red.
• Open the lid of the mutton pan and transfer the red ghee to the mutton using a sieve so that only the ghee gets transferred to the mutton and mixes well.
• Cover the pan with a lid and cook until the mutton becomes soft, while stirring occasionally.
• Rogan Josh is ready. Transfer the delicious Rogan Josh to the serving bowl and garnish it with coriander leaves.
• Enjoy delicious rogan Josh with rice or roti in your lunch or dinner.

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