MUTTON ROGAN JOSH(TRADITIONAL RECIPE)

1kg mutton (mutton/goat meat/lamb),cut in to big pieces around 2"
1Kg thick curd
2tbsp lemon juice
1/4tsp green cardamom powder
¼ tsp brown cardamom powder
1 inch stick of cinnamon
2 tejpatta/ bay leaf
6 cloves, powdered
1 tbsp saunf/fennel seeds pwder
1/2 tablespoon sainth/dried ginger powder
1/4tsp black pepper powder
1/2 tsp hing/asafoetida powder
3 tbsp Kashmiri red chilli powder
6tbsp pure mustard oil
1tsp Garam Masala (homemade
salt to taste
½ tbsp of both coriander leaves and mint leaves

Wash the meat and pat dry. add lemon juice, and 1tsp salt and toss and allow it sit for about an hour. Add the 250gms curd and 1 tbsp mustard oil to the meat and marinate it for at least 3 hours. Overnight works better. Depending upon the temperature.
Whisk rest of the curd with red chili powder, half the amount of the green cardamom powder and half amount of the black cardamom powder , all of the ginger powder, half the amount of the fennel seed powder. Set aside.

Heat rest of mustard oil, Add the hing/asafoetida to the hot oil. Add the cinnamon, tejpatta/ and the black peppercorn and saute until aromatic, only a few seconds, add the meat and salt to the pan and cook at medium heat, while tossing them occasionally until they start to brown. This will take anywhere between 10-20 minutes.Now add the powdered clove, rest of the cardamom, and the rest of the fennel powder . Toss well for the spice mix to coat the meat and cook on low for another 10-15 minutes while scraping the bottom of the pan.
Remove pan from heat. Add a few splashes of water to the oil to cool down the content of the pan.Wait for a minute and then add the whisked and spiced curd a little at a time to the pan and keep stirring it. Keep doing this until you have added the entire yogurt. Put the pan back on the stove in very low heat. Add 1.5 – 2 cups of water or more as you like the thickness of curry, give it a good stir and tightly cover the pan. Cook until the meat is cooked through and is tender and the oil has separated on the sides. This might take an hour or more depending on the kind of meat Uncover, stir in the Garam Masala. adjust salt. Gently stir everything in and cover it back again until ready to serve. Add coriander leaves and mint leaves and serve with steamed rice.