Mutton Rogan Josh (Lamb Curry)
Into a large cooking container heat 1/4 cup of mustard oil. Once the oil is warm enough add some cumin seeds, fennel seeds, cloves, and hing i.e Aesaphedita into it, and quickly stir. Then immediately add mutton pieces with bones and stir fry these keeping the flame at low to medium for a few minutes. After being fried for some time start to release water. At this point add black pepper powder and some ground cardamom seeds. Continue to stir and cook for 5 more minutes or so.After being cooked for a while add red chili powder and some salt as per taste. Mix well and continue to cook for 5 minutes again. Next, add some ginger paste and ground fennel seeds. Mix and continue to cook again for a few minutes. Slowly cook keeping the flame at low. After some time of cooking, you will see it starts to leave oil and turns aromatic.It took me a while waiting to see the oil that it has released and it looks good to me. At this point, I am going to add Whisked Yogurt into it. Mix the yogurt well and continue to cook for a few minutes. It’s been cooking for a while now. Make sure to keep the flame low and now add garam masala powder and cook a few more minutes.After a while of cooking once I see the spices leave the oil completely and the mutton looks very well fried and has shrunk. Now at this point, I have added water into it. I used 3 cups of water to cook this mutton real nice and soft. Cover with a lid and continue to cook on low to medium flame until done. Make sure to check in between if has cooked well or not? This process surely takes time and also depends on the quality of the mutton that is being used. In the end, the water will reduce once the muttons are cooked well and nice. Serve these hot with Steamed rice, roti, or nan and enjoy.