Mutton Rogan Josh

Ingredients: Mutton: 500 gm Onions (very thinly sliced): 500 gm Saffron: Pinch (optional) Salt: To Taste Hing: Pinch Oil or Ghee: 2Tablespoons To mix and make a paste with water Fennel Seed Powder: 1/4Tablespoons Ginger Powder: 1/2Tablespoons Kashmiri or Deghi Red Chilly Powder: 1 1/2Tablespoons (I prefer Deghi, also this amount makes a pretty spicy sauce. If you want you can reduce the amount and add a drop of red color if you want.) To grind in a spice grinder Cumin Seeds: 1/4Teaspoons Mace (Javitri): 2Numbers Green Cardamom: 6Numbers Cinnamon Sticks (small): 4Pieces Black Cardamom: 4Numbers Directions: Take a bowl add hing, Kashmir chilly powder, ginger powder, fennel seed powder, water, mix it well. In a coffee grinder or spice grinder coarsely grind cinnamon sticks, green cardamom, mace, cumin seeds. Heat ghee in a pan add black cardamom, and then add the onion. Fry the onions until lightly brown and sweetly caramelized. Next add the meat pieces, and sear until the meat is brown in colour. Then add mixture of Kashmir chilly, saffron, water, salt, mix this well, put the lid on let it cook until about half to three-fourth done (about 45 minutes). Then add the ground masala powder, mix it well and let it cook for about 30 mins or more until done. Rogan josh is usually cooked until the meat is very tender that melts in the mouth (vs. chewy like in some other dishes).