Ingredients

• 1 kg - Mutton, medium sized chops
• 2 tsp - Deghi Mirch
• 3 tsp - Saunf Powder
• 1/2 tsp - Sund powder
• 1 tsp - Garam Masala
• 2-3 - Laung
• 2 - Badi Elaichi
• 1 small stick - Dalchini
• 1 - Choti Elaichi
• 1 pinch - Hing
• 2 tsp - Oil for cooking
• 100 gms - Curd
• Salt to taste

How to Make Kashmiri Roganjosh

• Wash mutton and keep aside to drain water.
• Take a pressure cooker and heat oil in it.
• Put hing, lavang, badi elaichi, choti elaichi, dalchini and let it fry till a sweet aroma comes out.
• Put mutton pieces one by one in the cooker and simmer on full heat for 5 minutes.
• Put half tsp of salt and keep stirring in between so that mutton does not stick to the bottom and the sides of the cooker.
• Now close the lid of the cooker and let the mutton pressure cook on low flame for 15 minutes.
• remove it from the heat and let it cool down at room temperature.
• In the meantime take a curd in a bowl and add deghi mirch, saunf, sund, garam masala and 1/2 tsp salt and whisk this mixture with spoon for 1 minute.
• Open the lid of the cooker and check whether the mutton is properly cooked or not.
• If it is properly cooked, add this curd mixture to the mutton and put it back on low heat and keep stirring till the oil starts leaving the sides of the cooker.
• Remove it from the heat and let it cool down at room temperature.
• You can serve this dish with boiled rice or chapattis.