1-1/4 kg mutton cut into big chunks and washed
clean
3 medium-size onions, chopped
1 cup ghee
1/4 cup curds
1 cup hot water
3 tablespoon chopped coriander
4 medium ripe tomatoes, chopped
6 dry red chillies, seeds removed
2 tablespoons coriander seeds
2 teaspoons cumin seeds
1-1/2 teaspoon poppy seeds
10 cloves
10 cardamoms
1 teaspoon peppercorns
1-1/2 inch ginger
10 flakes garlic
1 bit each of nutmeg & tuemeric
4 blades of mace
1/4 cup grated dry coconut
10 almonds, blanched
salt to taste
METHOD
Heat in an ungreased pan one by one coriander seeds,
cumin seeds, poppy seeds, cloves, cardamoms, peppercorns, mace nutmeg and turmeric.
Grind finely all these heated ingredients along with chillies, garlic, ginger
and a little salt. Keep aside.
Grind the chopped onions and grated dry coconut to
a fine paste.
Heat ghee and fry the coconut-onion paste until brown.
Stir in the ground lump of spices and fry for 10 minutes.
Add the curds and fry till ghee starts showing on the
surface.
Put in the chopped tomatoes. Stir for another 5 minutes.
Then put in the mutton chunks and enough salt. Fry the mutton until slightly browned.
Lower the fire and put a silting lid on the dekchi.
Let it simmer till mutton is cooked to the desired tenderness.
Transfer the Rogan Josh to a nice serving deep dish.
Garnish with chopped coriander. Serve hot either with
parathas phulkas or Jeera rice.
