Rogan josh (a north indian mutton curry)

Ingredients

• ½ tablespoon coriander seeds
• 1 teaspoon cumin seeds
• ½ tablespoon poppy seeds
• 8 almonds
• 2 brown cardamoms
• ½ teaspoon peppercorns 2 cloves
• 2 tablespoon freshly grated coconut
• 1-3 Whole dry Kashmiri Chillies
• 10g ginger
• 4 large flakes of garlic
• A large pinch of grated nutmeg
• 4 tablespoons vegetable oil
• 1 bay leaf
• 1 cm piece of cinnamon
• 3 green cardamoms crushed
• 1 medium (135g) onion grated
• 1 medium tomato (100g) chopped
• ½ teaspoon turmeric powder
• ½ tablespoon Kashmiri chilli powder
• 1/3 cup Curd, beaten
• ¾ cup water
• ½ teaspoon garam masala
• salt, as required

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Preparation

• In a pan roast together coriander, cumin and poppy seeds, almonds, brown cardamoms, pepper corns, cloves and coconut for a couple of minutes on medium heat.
• Grind this to smooth paste along with ginger, garlic, nutmeg and soaked chillies, adding from time to time a little water (1/3 cup) in which chillies were soaked.
• Heat oil in a pressure cooker. Add bay leaf, cinnamon and green cardamoms. Stir for few seconds. Add onion and stir fry till golden brown. Add ground paste, chopped tomatoes, turmeric and chilli powders. Stir.
• Add 1 Tablespoon curd. Stir fry until curd is well blended. Add remaining curd in the same way, a tablespoon at a time, till all curd is used. Stir fry until oil shows separately.
  
• Add mutton and salt. Stir fry mutton until slightly browned and has become slightly firm. Add water and stir.
• Close the pressure cooker and bring to full pressure on high heat. Reduce heat and cook till done. It may take anywhere from 10-25 minutes depending on the size of mutton pieces and the type of pressure cooker.
• Remove cooker from heat and allow to cool naturally. Sprinkle the garam masala and stir. Serve hot with naan. Try the curry with chappathi, rice or other breads.

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