Mutton rogan josh is delicious mutton curry is perhaps the most famous of kashmiri dishes....I didnt heard about Mutton Rogan Josh before... when i saw it in the net, and the colour attracted me to make it for my guest who visit my home on this sunday.. This sunday is really superb that i make fully North Indian food for them, they were really supprised to have lunch.. The word rogan means clarified butter in persian, while josh means hot or passionate... Rogan josh is one of the signature dishes from the magnificent state of kashmir... Brimming with flavour, ginger powder, fennel seeds gives excellent treat to the taste buds...The mutton is easily cook along with yummy indian spices and the kasmiri chilli powder gives excellent colour to our dish.. The spices are added to this curry is must because that what makes rogan josh,,, And it is red in colour thats why it is called as rogan josh because once you finish making this curry the rogan the red oil should floated on the top of the curry.. I suggest you to buy kashmiri chilli powder and add it in this curry which gives the red colour naturally. Some people will add a touch of saffron in thgis too. But io didnt add.... This curry taste best when served with hot steamed rice, naan or parathaa... Preparation time : 10 mins Cooking time : 2 hours and 30 mins Serve - 10 Cuisine : Kashmir INGREDIENTS : Mutton - 1 kg Onion - 500 grams (sliced) Thick yogurt - 1 cup Ghee - 6 tbspn Water - as needed Salt - as needed FOR PASTE : Kashmiri chilli powder - 3 tbspn Garam masala powder - 1 tspn Coriander powder - 2 tbspn Fennel seeds - 1 tbspn Ginger powder - 1 1/2 tspn FOR TEMPERING : Cinnamon / Pattai - 3 sticks (small) Green cardomom Cloves - 5 Star anise - 1 Mace - 1 METHOD : Take a bowl add in all the ingredients given for paste. And mix well and set aside.. Heat a wide pan with clarified butter / ghee. Add in all the tempering ingredients and saute it for a min. Add in sliced onions and toss it for 4 mins or till it became lightly golden colour.. Now add in mutton few at a time and brown the colour. This will take around 5 to 10 mins and let it all heat through. Now add in salt and some water, mix well.Now every thing to a boil, Cover it with lid.. Simmer for 1 1/2 hours..After that add in spices mix and thick yogurt and mix well. Again simmer for 30 mins. once it cooked and meat became soft, keep it in low flame for 5 mins.. Till the oil floats on the tops.. Now turn off the heat and serve with rice or roti.. IN PRESSURE COOKER METHOD : Instead of cooking you can add the whole thing in cooker and whistle for 6 - 7 and simmer for 5 mins.. Turn off the heat and let the steam go all by itself. Open the cooker and mix well and serve.. PICTORIAL : Take all your ingredients Spices for tempering In a bowl add in garam masala powder Add in coriander powder Add in kasmiri chilli powder Ginger powder Fennel seed powder.. this give teal aroma Mix well Add some water and mix well set aside, look the colour because of kasmiri chilli powder Heat a pan with ghee and add all spices Add in sliced onions Toss well (it became soft) Again toss it till light golden brown Add mutton pieces Toss the mutton along with the ghee which gives rich taste to mutton Mutton it self leaves water Toss till brown and add in salt Add some water Cover it with lid and simmer on very low flame for 1 1/2 hours.. Saute in between See how it change into brown colour Now it's done Add in the masala paste Allow to boil for 30 mins Now add in thick yogurt or (you should not need to boil, mix all these quickly) you can tansfer the whole thing to a pressure cooker and cook as menstioned... By which time the curry would be thick and meat will be cooked soft.. Serve hot Enjoy...