AUTHENTIC ROGAN JOSH

Ingredients:

1. Mutton ... 1 kg
2. Mustard oil .. 1 cup
3. Curd ... 1 cup
4. Cloves ... 5 no
5. Salt ..according to taste
6. Sugar .. 1 tsp
7. Red Chili Powder .. 1 tbsp
8. Turmeric 1/2 tsp
9. Dry Ginger Powder 2 tsp
10. Aniseed Powder 2 tsp
11. Cumin Seeds 1 tsp
12. Garam Masala 1 tsp
13. Ghi 1 tsp
14. Asafoetida Powder
15. pinch
16. Kasmiri red chili powder soaked in water

Preparation:

Take a heavy round bottomed pot or you may also use clay pot. On pot pour the Mustard Oil in it and heat it on moderate flame. Meanwhile anoint the Meat pieces with the Curd nicely, so that all pieces get evenly covered by it. When the foam disappears from the oil, add the Meat pieces covered with Curd, and also any surplus Curd. Go on turning the Meat by means of a ladle or a broad steel spatula, after adding the Cloves, Cumin Seeds, Salt and a pinch of Asafoetida. When the liquid coming out of both the Meat and the Curd dries up, and the Meat begins to get fried in the oil, continue turning it till Meat pieces turn golden-brown.
Now add half a cup of water, the Red Chili Powder, Turmeric and the Sugar. Go on turning the Meat till it acquires a brownish red colour and almost all water evaporates. Be careful that the Meat pieces do not stick to the bottom of the 'Patila' and get charred.
Add again 2 cups of water, Dry Ginger and Aniseed Powders.
Soaked red chilli powder.
Stir and mix well and let simmer on low heat, till the Meat becomes tender and the gravy is red, thick and oily. Now add the pure 'Ghee' and 'Garam Masala'. Cook for 2 or 3 minutes more. 'Rogan Josh' is ready for serving. Serve hot with naan, chapatti, rice or parantha.

Soya kebbab

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