ROGAN GOSHT ( MUTTON OR CHICKEN )

It is essentially a Kashmiri meat dish made with mutton. the gravy is a medium thick , mildly spiced with flavours of saffron and cardamom. interestingly while searching for Rogan josh recipes online i came across several versions, since it is a very famous gravy served by most Indian mid level restaurants even in Britain. how authentic the recipes are is a question.. but yes if you apply geographical logic's it becomes easy to pick one. by this i mean since it is Kashmir the flavours of saffron and cardamom are essential. so would be the use of kashmiri mirch.
this one is my own version using chef Marut Sikka's recipe combined with my husband's remarks on flavour.

for the gravy
4-5 onions sliced thinely and deep fried in ghee till brown. blend this into a smooth paste with garlic in a mixer.
1 cup hung curd or purree of 2 large tomatoes.

for Masala
( to be ground into a fine paste)
6-8 red kashmiri mirch soaked
5-6 black peppercorns
saffron 1 gms soaked in water

tempering
4-5 cloves
4-5 green cardamoms
small pc of cinnamon stick

1/2 kg mutton cut into small pcs.

method

• marinate mutton in salt for an hour and deep fry pcs in ghee till slightly brown and done.
• take ghee in a thick bottomed pan and add tempering .i.e cloves ,cinnamon and cardamoms.
• once they splutter take out them out which will leave flavoured ghee in the pan.
• add onion garlic paste to the ghee and fry.
• add the chilly pepper paste and fry till it leaves oil.
• add the fried pcs of mutton and cook covered for some time ( 1/2 hour). add water if needed.
• once meat gets tender add yogurt or tomato puree to it and cook further adding little water.
• the gravy should be medium thick.
• garnish with chopped coriander