Mutton Rogan Josh, Jeera Rice and Cucumber Raita

Instructions

1. 1

   Heat ghee in a heavy-bottomed pot or pressure cooker over medium-high heat. Once hot, add the bay leaves, black and green cardamoms, cloves, and cinnamon stick. Sauté for 30-45 seconds until they become fragrant and sizzle.

2. 2

   Carefully add the mutton pieces to the pot. Fry for 10-12 minutes, stirring occasionally, until the mutton is well-browned on all sides. This 'bhunai' step is crucial for developing a deep, savory flavor.

3. 3

   Reduce the heat to low. Add the asafoetida, Kashmiri red chili powder, fennel powder, and dry ginger powder. Stir continuously for 1 minute to cook the spices without burning them, ensuring they coat the mutton evenly.

4. 4

   Turn off the heat temporarily. Add the well-whisked curd to the pot. Stir vigorously and continuously for 2-3 minutes to incorporate the curd smoothly into the gravy and prevent it from splitting. Once mixed, you can turn the heat back on to low.

5. 5

   Pour in 2.5 cups of hot water and add the salt. Stir well, scraping any flavorful bits from the bottom of the pot. Bring the mixture to a boil.

6. 6

   Cover the pot with a tight-fitting lid, reduce the heat to a low simmer, and cook for 80-90 minutes, or until the mutton is fall-off-the-bone tender. Stir every 20 minutes. (For pressure cooker: Secure the lid and cook for 6-7 whistles on medium heat, then let the pressure release naturally).

7. 7

   Once cooked, a layer of red oil ('rogan') will float on top. Stir in the garam masala powder. Turn off the heat, cover the pot, and let the curry rest for at least 10-15 minutes. This allows the flavors to meld and the 'rogan' to settle. Serve hot with steamed basmati rice.