Rogan Josh  - Mutton in Red Curry
 Ingredients
500 grams Mutton , with bones, cut into medium pieces
1 cup Curd (Dahi / Yogurt)
Salt , as required
Mustard oil , as required
For whole spices
2 Black cardamom (Badi Elaichi)
4 Cardamom (Elaichi) Pods/Seeds
4 Cloves (Laung)
1 inch Cinnamon Stick (Dalchini)
1 Bay leaf (tej patta)
1/2 teaspoon Black pepper powder
1 teaspoon Fennel Powder
1/2 teaspoon Asafoetida (hing)
2 teaspoons Kashmiri Red Chilli Powder
1/2 inch Ratan jot (alkanet) , (infuse it in heated oil)
For marination
1 teaspoon Fennel seeds (Saunf)
1/4 teaspoon Cinnamon Powder (Dalchini)
1 teaspoon Kashmiri Red Chilli Powder
1/2 teaspoon Black pepper powder
1/2 teaspoon Cardamom Powder (Elaichi)

To begin making the Kashmiri Rogan Josh recipe, wash mutton nicely and drain water completely.
Marinade the mutton with mentioned ingredients under Marination for approximately for 1 and 1-1/2 hours. Cling wrap the bowl and refrigerate it for better results.
Heat oil in a heavy bottomed wok and add bay leaf and other whole spices mentioned.
Immediately, add marinaded mutton and mix well. Fry on medium to high flames stirring occasionally.
Now add asafoetida and stir well. Add almost 1 cup of water in the mutton mix and allow it to cook with lid closed.
In a separate bowl, add yogurt and red chilli powder & fennel powder and whisk nicely.
Take off the lid and add whisked yogurt and mix well such that everything incorporates nicely. Adjust salt as needed.
Now add Ratan Jot / root infused in oil in the mutton and cook till mutton is soft and tender. Garnish with fresh coriander and serve hot.
Serve Kashmiri Rogan Josh with hot steamed rice or rumali rotis for a delicious weekend meal.