Ingredients: (Neni Rogan Josh)
5 Tbsp mustard oil
1 Tbsp Kashmiri red chilli powder
1/2 tsp turmeric
1/2 kg mutton
Salt, to taste
1 tsp saunth (dry ginger powder)
1 Tbsp saunf powder (fennel seeds roasted and powdered)
2 tomatoes, chopped
1 tsp sugar
1/2 cup curd
1 cup water
1 Tbsp Kashmiri garam masala
For the Kashmiri garam masala:
2 brown cardamom
2 green cardamom
1 inch cinnamon
1 tsp coriander seeds
1/2 tsp pepper
1 tsp zeera
1 tsp shahi zeera
1 small piece whole dry ginger
Instructions: (Neni Rogan Josh)
Heat 5 Tbsp of mustard oil in a pan. Add 9 cloves, 1 Tbsp of kashmiri red chili powder and mix it well till becomes dark brown in color.
Add 1/2 tsp of turmeric powder and mix well. When it starts to bubble, add the meat and mix well till it is coated properly.
Add a pinch of salt, dry ginger powder, fennel powder and mix well. Combine the mixture by stirring it well together.
Add the chopped tomatoes. Season the tomatoes with salt and sugar and mix well till it becomes brown in color.
Add half a cup of curd and keep stirring well. Add water to de glaze the pan. Cover the pan and let it simmer for 30 minutes.
Add the kashmiri garam masala and keep stirring on low heat for 10-15 minutes till the oil separates.