ROGHAN JHOSH [KASHMIRI]

 INGREDIENTS

1. Mutton                        1 kg
   
2. Fennel seeds               4 tsp
3. Dry ginger powder     1 tsp
4. Jeera                           1 tsp
5. Bay leaf                      3 or 4
6. Cardamom                 5 - 6 
7. Sour curd                   1 cup
8. Oil                             11/2 cups
9. Salt                             to taste
10. Pepper powder           1 tsp
11. Onion                         2-3 nos
12. Garlic                         10-12 pods
13. Cinnamon                  2 pieces[ 1" each]
14. Water                         1/2 cup

METHOD

• Grind onion, garlic and cinnamon to a smooth paste.
• Heat oil in a kadai, deep fry the mutton pieces.
• Add fennel seeds, jeera, bay leaves, and cardamom fry for a while.
• Add masala paste, salt, pepper powder, and curd.
• Stir well add water and bring to boil.
• Cook on a low flame for 15 minutes.
• Oil separates and roghan jhosh is ready.
• Serve with rice and chapati.

1.