Mutton Rogan Josh. A famous kashmiri mutton curry!!
It takes little more efforts but the result is all worth. (this is my customised version from many versions i got from internet, it was perfect)
Step 1 – Roast the following ingredients and make it into paste
1 tbsp khus khus (poppy seeds)
1 tsp fennel seeds (sauf)
1 tsp corainder seeds
1 bay leaf
1/2 tsp kalaunji (black onion seeds)
Take 2 tbsp ghee in a pan and throw in 2 cinamom sticks and 3 cardamom, once they crackle add 1/2kg mutton and roast for 15 mins and keep aside.
Take a pan add 2 tbsp oil, 1/4 tsp Asafotida(hing) 4-5 finely chopped onion (for half kg mutton it shud 1/2 onions), once onions are brown add 1 tsp ginger garlic paste, 1 tsp garam masala, 1 and half tsp red kashimiri chilly powder(dissolve the chilly powder into water n add), followed by 2-3 chopped tomatoes (optional), salt and the paste we prepared in step in 1. Cook till you get nice silky gravy for 20 minutes, at this time you time you can also grind this paste(optional). Once done, add the roasted mutton and cook / dum for 1 hour on medium flame, till the mutton is done and oil oozes out. Serve hot with rice or roti!
Recipe For Paaya Nahaari/Trotters soup
Spices needed – 7-8 Cloves
3-4 cinnamon sticks
8-10 kavaab cheeni
2-3 bay leaves
1 teaspoon shahzeera
2 tsp Nahari masala [I didn’t have potli ka masala with me so I used Mehran Nahaari masala] 1 teaspoon peppercorns
Trotters 6 nos
Step 1 – Deep fry 3-4 medium onions and set aside
Step 2 – In Pressure cooker, add thoroughly cleaned trotters, and add all the above mentioned spices along with 1 cup of chopped mint, coriander leaves, one medium onion and 2 glass of water.
Pressure cook for 5 whistles. (if you want you can separate the trotters and keep aside and then move to step 3)
Step 3 – Once the trotters are soft, add 4 glass of water then add 1/2 garam masala, chopped coriander and mint leaves, 3-4 green chillies and let it simmer for 10 minutes.
Step 4 – Preparing the wheat flour slurry.
In pan take 3 Tablespoon of oil add 2 heaped teaspoon of ginger garlic paste, cook the gg paste until brown, then add 2 heaped tablespoon or 1/2 cup wheat flour, roast the wheat flour nicely, then add hot water and make smooth slurry with the help of whisk, make sure no lumps are formed.
Add this slurry to soup and cook for 10 minutes. Lastly add the fried onions and little more mint leaves for garnish.
Serve with hot parathas!!