Rogan Josh
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- 1 kg Foodland Chunky Bone In Cubes
- 1 tea cup Mustard oil
- 1 tea cup Curd
- 5 Cloves
- 2 tsp Salt
- 1 tsp Sugar
- 1 tbsp Red Chili Powder
- 1/2 tsp Turmeric
- 2 tsp Dry Ginger Powder
- 2 tsp Aniseed Powder
- 1 tsp Cumin Seeds
- 1 tsp Garam Masala
- 1 tsp Ghee (oil is optional)
- 1 pinch Asafoetida Powder
Take a heavy round bottomed 'patila' (deep vessel) of tinned brass or copper (or steel), of about 3 litres capacity.
Pour the mustard oil in it and heat it on moderate flame. Meanwhile marinate the meat pieces with the curd nicely, so that all pieces get evenly covered by it.
When the foam disappears from the oil, add the Meat pieces covered with curd, and also any surplus curd.
Go on turning the Meat by means of a ladle or a broad steel spatula, after adding the cloves, cumin seeds, salt and a pinch of asafoetida.
When the liquid coming out of both the meat and the curd dries up, and the meat begins to get fried in the oil, continue turning it till meat pieces turn golden-brown.
Now add half a cup of water, the red chili powder, turmeric and the sugar. Go on turning the meat till it acquires a brownish red colour and almost all water evaporates.
Be careful that the meat pieces do not stick to the bottom of the 'Patila' and get charred. Add again 2 cups of water, dry ginger and aniseed powders.
Stir and mix well and let simmer on low heat, till the meat becomes tender and the gravy is red, thick and oily.
Now add the pure ghee and garam masla. Cook for two or three more minutes.
Rogan Josh' is ready for serving.
Preparation time: 30 mins marination
Cooking Time: 20 mins
Serves: 4
