Mutton Rogan Josh

Ingredients:

• 1 kilo mutton, cut into medium size pieces
• 4 large onions, thinly sliced
• 3 tbsps ginger-garlic paste
• 100 gms fried cashew nuts (made into a paste with a little water)
• 1 tbsp coriander powder
• 2drops liquid saffron 
• 1 tbsp paprika
• 1 tbsp cumin powder
• 1 tbsp garam masala
• 50 gms black raisins
• 1/2 tbsp black pepper powder
• 3-4 bay leaves
• 6-7 cardamoms
• 1'' cinnamon stick
• 1 large potato, cut into cubes
• 1 cup fresh curd
• Ghee
• Vegetable oil
• turmeric powder
• Some chopped coriander leaves for garnishing
• Salt to taste

Preparation:

• Put the mutton pieces in a non-metallic bowl and mix with curd, paprika and saffron . Set this aside for about an hour.
• Heat some vegetable oil and ghee in a saucepan or kadai. Add cardamoms, cinnamon stick and bay leaves.
• After few seconds, add sliced onions and stir fry until they become light brown. 
• Add all masalas except garam masala and stir fry for 5-6 minutes (if necessary add some water).
• Add marinated meat and salt. Gently mix and fry for 5-6 minutes over high heat.
• Add potato pieces, cashew nuts paste and raisins and mix well.
• Add 3 cups water and cover with a lid.
• Turn down the heat to low and cook until the meat is tender- about an hour or so.
• Add garama masala and gently mix. Turn off the heat.
• Garnish with chopped coriander leaves.
• Serve hot with rice/ roti/ chapati.

Mutton Cream Curry

Ingredients:

• 500 gm mutton (cut into small pieces)
• 2 ground onion
• 1 finely chopped onion
• 1 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp sugar
• 1/2 tsp ground coriander seeds
• 1/2 tsp freshly ground black pepper
• 1 tsp meat masala
• 3 bay leaf
• 3 dried chillies
• 3 green chillies
• 50 ml olive oil
• 1 1/2 tsp ginger- garlic paste
• 1 tsp turmeric powder
• salt to taste

Method:

• Heat oil in a iron kadai/ saucepan. Add bay leaf, dried chillies and ground onion and stir for 5 minutes.
• Add chopped onion. After 1 minute add ginger- garlic paste, sugar, salt and turmeric powder and fry for 4-5 minutes.
• Add cumin powder, coriander powder, meat masala, black pepper, paprika and green chillies and fry for 2 minutes. Add some water and fry for further 5 minutes.
• Add mutton and fry for 25 minutes. Stir occasionally. 
• Add cream and stir for 5 minutes. 
• Add 3 cups of water and let it cook for 15 minutes in medium heat. Stir occasionally.
• If the gravy is little watery leave it in a medium heat until it becomes a bit thick in consistency and remove from heat. 
• Serve hot with rotis or rice. 

Red Kidney Bean (Rajma) & Mutton Curry

Ingredients:

• Red kidney beans- 250gm
• Mutton- 1.5kg
• Onion- 4 (big size)
• Bay leaf- 4
• Cumin powder- 5tsp
• Coriander powder- 1tsp
• Ginger-garlic paste- 4tsp
• Turmeric powder- 2tsp
• Red chilly Powder- 2tsp
• Garam masala- 1tsp
• Oil- 100ml
• Salt to taste

Preparation:

• Soak red kidney beans (rajma) in water over night.
• Heat oil in a pressure cooker.
• Add bay leaf and onion.
• After 2 minutes add ginger-garlic paste.
• Again after 2 minutes add salt, turmeric, cumin powder, coriander powder and chilly powder.
• Fry the mixture until it cooked .
• Then add the mutton and fry for some time.
• Drain the red kidney bean from water and add.
• Stir-fry for 30-40 minutes.
• Add water.
• Pressure cook for 30 minutes.
• Turn off the flame.
• Remove the cover and add garam masala and gently mix.
• Serve with hot rice.