Mutton roganjosh

Ingredients:

Mutton - 1 kg chops

Curd or Yoghurt (dahi) - 3 tbsp

Chilli powder - 1 tsp

Fennel seeds (Mouri or Saunf) - 3 tsp, powdered in a coffeee grinder or mortar and pestle

Ginger - 1/2 tsp, grated

Black cardamom (Bodo elaichi) - 1

Green cardamom (elaichi) - 2

Cinammon (darchini) - 1 inch stick

Cloves (lobongo or lavang) -3

Asafoetida or Hing - 1 small pinch

Garam masala powder -1/2 tsp

Oil - 3 tbsp

Salt to taste

Preparation:

Wash the mutton and drain the water.

Cooking procedure:

In a pressure cooker, add the oil and heat to smoking. Add the green and black cardamoms, cloves, cinnamon and the hing powder and fry until the spices sputter.

Add the mutton chops and fry for 4-5 minutes. Add 1 cup water, close the cooker and pressure cook on low flame for 25 minutes. Do not use high heat or mutton will be overcooked. If required, remove after 20 minutes and check the tenderness. The mutton should be almost done.

Remove the mutton and cool to room temperature.

In a bowl, add the curd, chilli powder, fennel powder, ginger, garam masala, and salt to taste, whisk in one direction for 1 minute till mixture is smooth.

To the almost cooked mutton, add the curd mixture on low heat. Stir frequently for 7-10 minutes until the oil starts to leave the masala.

Garnish with coriander leaves and sliced halves of a boiled egg. Serve hot.