Rogan Ghosh | My Version

INGREDIENTS

About 10 cut pieces of curry mutton
1 teaspoon ginger
1 teaspoon garlic
1 teaspoon red chilli paste

Spice mix to grind :
3 Elachi (cardomom) pods
1 teaspoon Soumph (Fennel) seeds
4 cloves
4 pepper corns

To cook mutton :
Whole spices ( 1 cinnamon stick , 2 Elachi (cardomom) , 2 pepper corns , 1 teaspoon cumin seeds , 1 teaspoon Soumph (Fennel) seeds )
1 teaspoon paprika
½ teaspoon crushed black pepper
1 teaspoon Kashmiri chilli
1 teaspoon dhana powder
¼ teaspoon haldi
1 ½ tablespoon tomato paste
1 cup double thick yogurt mix with 1 tablespoon maizena (corn flour)
1 tablespoon vinegar
¼ cup chopped dhania (coriander)
1 fried onion with 1 teaspoon sugar .

METHOD

In a pressure cooker add the mutton with some water ginger garlic and red chilli paste and allow this to cook till tender approx 5 to 6 whistles .

In the meantime grind the spices set aside .

In a pot add some oil / ghee (Clarified butter) as well as all the whole spices and on medium heat allow for this to braise approx 1 minute add the cooked mutton with the water from the pressure cooker as well as the grinded spice and cook for 5 minutes also add in the remaining dry spices . Now add in the yogurt , tomato paste and vinegar and 2 cups water and on low heat allow for the flavors to infuse add the chopped dhania (coriander) and mix well .

Before serving add some oil in a pan fry onions with 1 teaspoon sugar , caramelize it and place ontop for garnish .

Serve with garlic naan .

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