Rogan Josh - Kashmiri delicacy

Ingredients

Mutton 800 grams Oil 4 tablespoons Asafoetida 1 1/4 teaspoons Cinnamon 2 inch stick Cloves 6-8 Ratanjot 4-6 inch piece Black peppercorns 5-6 Black cardamoms 4 Kashmiri red chilli powder 1 tablespoon Fennel seed (saunf) powder 2 teaspoons Dry ginger powder (soonth) 1 tablespoon Coriander powder 1 tablespoon Salt to taste Yogurt 1 cup

Method

Cut lamb into one and a half inch sized pieces.Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, rattan-jog, black peppercorns and black cardamoms. Sauté till fragrant. Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. This may take twelve to fifteen minutes. Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt to taste. Add beaten yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally, till the mutton is completely done and the oil surfaces.

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Mutton sukka Varuval

Ingredients:
Mutton (1 inch cubes) - 200gms
Onion (finely chopped) - 1
Green chillies (slit) - 2
Curry leaves - a sprig
Ginger-garlic paste - 1 tsp
Jeera (cumin seeds) - 1 tsp
Saunf (fennel seeds) - 1 tsp
Pepper powder - 1 tbsp
Jeera (cumin) powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala - 1 tsp
Turmeric - a pinch
Oil - 3 tbsp
Salt - as needed

Method:
Pressure cook the mutton with jeera, saunf and a pinch of turmeric with just enough water to cover the meat, for about 8 whistles. Heat oil in a pan and add chopped onions. Once the onions turn translucent add green chillies, curry leaves, ginger garlic paste, pepper powder, jeera powder, coriander powder, garam masala, salt and the cooked mutton. Fry in low heat till all the raw smell disappears from the powders and the mutton gets coated and roasted evenly. Serve hot with rice and sambar.

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