Weekend recipe...Mutton Roganjosh

 

My version of cooking mutton is to do slow cooking with all ingredients and starting your process early with lots of love for the different aromas at different stages of recipe.Weekends I love being in kitchen and doing up special for my family of three.I decorate the main place as if ready for a cookery show and cut vegetables to shapes to show  my expertise at knife.My hubby is also very good at doing chopping and my inspiration to some extent.Mutton is our favourite and we enjoy eating the dish fondly together.I learnt it after practising it several times and have zeroed on this recipe of mine.
The dish goes well with hot phulkas(chapatti) and is equally enjoyed with steaming basmati rice.The mint chutney goes very well with shreds of fresh onion as a accompaniment.So serve this for three people and have fun!!!!
Ingredients:
1)Mutton 1/2 kg cleaned and fat removed
2)Curd 1cup
3)Onion 2 medium finely chopped
4)Tomato pulp of 3
5)Ginger as paste and juliennes ..(paste is two tablespoon )
6)Garlic as paste three tablespoon
7)Coriander green for garnishing and stems add taste to gravy too
8)Dry masalas-shahi jeera a teaspoon,dry red chilli to taste,coriander powder twospoon.
9)Khada masala(garam whole masala)-4 Green cardomom,2 black cardomom,1 cinnamon,tej patta2,  black pepper and cloves 5 in number
10)Salt to taste
11)Raw papaya paste for softening of redmeat around 1/2 cup
12)Desi ghee or Mustard oil for cooking better
13)Lemon for initial marination of meat
We begin with marinating the meat with lemon juice and salt.keep it aside and begin with heating oil in a thick bottomedpan.Add jeera and khada masala and let them leave aroma.Then add onion make them golden brown.After marination of 15 minutes of lemon then second marination of  whipped curd with little garlic and ginger paste and salt.Its better to marinate the meat before hand around four five hours ahead ,some people do overnight too.
Now when onion are golden brown and leaving oil add rest of ginger and garlic paste.Bhunofy and make it golden too.Now  add meat pieces and mix with masala and again saute for minutes.Let the colour of meat change to darker hue.Let the oil seep around margins and add tomato pulp mix and saute for further minutes.
now add other dry masala powders and mix well.Add salt to taste.Add corainder green to the  whole thing and let it bhunofy for further few minutes.Add all raw papaya paste and finally add water to mix as per your  consistency and cover the lid for almost half an hour.check the mix later and add gingerjuliennes to garnish Enjoy!!!