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DIVERSE KITCHENS OF KASHMIR: EPISODE 1
GHAR KA MUTTON ROGANJOSH

Rogan Josh is an aromatic curry from the land of Kashmir in India. But originally the recipe came from persia. And was brought to India by the Mughals. It's quite a popular dish for its distinct taste from the spices and for its deep red color.

INGREDIENTS
Mutton with bones (preferably back of lamb). 1 kg
Onion 3 medium (roughly chopped)
Garlic handful
Oil 1/2 - 1 cup
Fried onion paste 1 cup
Food coloring (Mawal, beetroot, ratanjot, artificial red coloring)

Whole spices
Bayleaves 3
Black Cardamom 2
Green cardamom 3-4
Cloves 2-3
Cinnamon stick 1 large

Powdered Spices
Red chilli powder 2 tbsp
Turmeric 1 tsp
Fennel powder 2 tsp
Coriander powder 1 tbsp
Ginger powder 1/2 tsp
Salt to taste
(Adjust spices according to your taste)

Method:
In a cooker add mutton, onion, garlic whole spices and oil.
Saute the mutton on high flame for 5 minutes. Then lower the flame and cover it with the lid and let it cook for 10-15 minutes until the mutton gives off all the water.
Once the water has evaporated add the powdered spices and cook it until the raw smell of spices goes away.
Add color and 2 cups of water. And let it pressure cook until the mutton is tender. It should not fall apart. Boil for a few minutes if the gravy is thin. Serve with rice and enjoy!

Note: This homemade Mutton Roganjosh recipe is a bit different than what's made in wazwan due to many factors like high heat, availability of mutton stock, etc. But it tastes absolutely divine. Do give it a try!