MUTTON ROGHAN JOSH

Roghan josh is a staple & one of the main dish of  kashmiri cuisine,It consists of lamb chunks cooked with browned onions, yogurt, garlic, ginger & aromatic spices & for the color i have used byadgi chilies...Some like the  gravy to be semi-thick whereas others fry it to such an extent that the gravy coats the mutton & only the oil remains.. 
I like the  gravy to be thick ...So here is my version cooked in coconut,yogurt,tomatoes & almonds. 
Goes very well with Rotis, nan &  Saffron Ghee Rice 😋

Preparation time: 15-20 min.
Cooking time; 25-30 min.
Serves : 4

Ingredients:

• 500 gm mutton.
• 4-5 byadgi chilies or Kashmiri red chilies.
• 2-3  spicy red chilies.
• 1/2 hot water.
• 7-8 blanched almonds.
• 7 cloves garlic.
• 2 tsp coriander seeds.
• 1/2 tsp jeera / cumin seeds.
• 1/4 turmeric powder.
• 1/4 " ginger.
• 1/4 cup / 30 gm grated coconut.
• 2 tsp khuskhus / poppy seeds.
• 1 tsp saunf/ fennel seeds.
• 1/2 tsp pepper corns.
• 4 tbsp oil or ghee.
• 1 large onion finely chopped.
• 1 tomato chopped.
• 1/2 cup curd / yogurt.
• Salt to taste.
• 1/4 tsp garam masala powder.
• 1/4 cup coriander leaves.

Whole garam masala: 2 cloves, 1 black cardamom, 2 green cardamom, 1 tejpatta, 1/2" cinnamon.

Method:

• Soak byadgi chilies in 1/2 cup hot water for 5 min & keep aside.

• Clean the mutton & marinate in yogurt/curd for 1 hr..

• In a pan add 1 tsp oil & roast the  garlic, ginger & coconut for 3-4 min.

• Add coriander seeds & saute till the coconut is brown in color... 

• Add jeera /cumin seeds, fennel/ saunf, peppercorns, poppy seeds, almonds & continue stirring for 3-4 min...

• .Till the coconut is golden brown in color, off the flame.. 

• Add the red chilies & continue stirring till the masala is cool.
• Grind the roasted masala with the soaked red chilies & turmeric to a fine paste...

• Heat oil or ghee in a pressure cooker. add whole garam masala & onion ...

• Saute till onions are till golden brown...

• Add the tomato & few coriander leaves...

• Cook the tomatoes till mashed...

• Add the marinated mutton & saute for 3-4 min...

• Add the ground paste, salt & enough water to cook.
• When it boiling close the cooker & cook to 3-4 whistles or till the mutton is tender..Off the flame.

• When the pressure drops, open the cooker lid ( If the gravy is more reduce it) 
• The gravy should be thick.
• Sprinkle coriander leaves & garam masala powder.

• Serve hot with Roti, Nan or  Saffron Ghee Rice 😋

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