Mutton Roganjosh by Adaaran Select Meedhupparu

Being a quintessentially Indian dish that is quite popular around the globe, Mutton Rogan josh is a dish that bursts with toothsome flavours. Having been originated in the Kashmiri region of India during the Mughal rule, this dish was mostly enjoyed by the royal families and the nobles. Today it has slowly made its way as a staple dish in the northernmost region of India and has been adopted into the menus of even the most premier restaurants and resort establishments the likes of Adaaran Select Meedhupparu. Mutton being the main ingredient of this dish, it is cooked with an assortment of unique ingredients that will, in turn, tenderise the mean and gives its distinctive succulent texture and taste. Here is the recipe for this amazing dish using which you enjoy it from from the comfort of your home.  
Ingredients
·       Mutton cubes (boneless)                                            500 gm.
·       Ghee                                                                            30 ml.
·       Cinnamon stick whole                                                 02 pcs ( 01 inch)
·       Black cardamom whole                                               04 to 05 nos.
·       Cummin seeds whole                                                   03 gm.
·       Peppercorn whole                                                        03 gm.
·       Red chilli- dry whole                                                    03 to 04 nos
·       Ginger powder                                                               03 gm.
·       Corriander powder                                                       05 gm.
·       Fennel seed powder                                                     05 gm.
·       Kashmiri red chili powder                                           10 g.
·       Ginger paste                                                                   10 gm.
·       Garlic paste                                                                    20 gm.
·       Asafotid                                                                           a pinch
·       Pinch of saffron soaked in milk                                  2 ½ tsp
·       Curd                                                                                 50 gm.
·       Cooking cream                                                              30 ml
·       Water                                                                               150 ml
·       Salt To taste
·       Finely sliced ginger julienne for Garnish
·       Chopped fresh coriander for Garnish
Method of Preparation
1.     Prepare the saffron by soaking in milk & leave a side
2.     Fry cinnamon &  cardamom in hot ghee in a pan.
3.     Then add whole red chili, cumin seeds & asafetida.
4.     Add mutton cubes season with little salt.
5.     Cook on high flame till mutton is brown mixing occasionally with lid on.
6.     Lower the heat, add all spice powders & cook with lid on
7.     Add ginger & garlic paste, continue to cook 3 to 4 minutes.
8.     Add water, bring to boil & simmer with lid on.
9.     Cook slowly until meat is thoroughly cooked.
10.  Stir occasionally not allowing to burn the bottom.
11.  May add little more water if required.
12.  Mix in curd & saffron soaked milk.
13.  Take off the fire & finish with cooking cream.
14.  Correct the seasoning.
15.  Sprinkle ginger julienne & chopped coriander on top to garnish.
16.  Serve hot with steamed basmathi, Nann roti or Chapathi.