Rogan Josh Mutton Simple recipe yet mouth watering :)

My first blog could not have a better start than a non veg dish that I love to cook.I am way too conscious about my figure so no butter or desi ghee in my dishes at all....simple recipes .. sumptuous dishes.. that's my way of cooking!! So now lets get to the business. The most important part in the process of cooking this dish is - the more you stir and cook the lamb...the more amazing color you will get  and delicious the dish will be !!

Ingredients:

Serves 4-5

700 grams mutton(washed nicely)

8-9 tablespoon refined oil

pinch of cumin seeds ( jeera)

1 1/2 teaspoon salt( to taste)

1/2 teaspoon red chilli powder

4-5 garlic flakes

1/2 inch garlic

3/4 teaspoon coriander powder (dhania powder)

1/2 teaspoon turmeric powder (haldi)

10-11 big sized onions(grated)

3 bay leaves (tej patta)

2 cinnamon (dal chini)

2 cloves ( laung)

1/2 teaspoon garam masala

water

coriander leaves for garnish

Method :

1. In cooker,over low heat  add oil, jeera, bay leaves, cloves.

2. When jeera starts popping out quickly add the grated onions,chopped ginger garlic.

3. On high heat let the stir once and let the onions get a proper  golden brown color.

4. On low heat add all the spices-salt, red chilli powder,dhania powder,haldi.Mix well.You will be able to smell the fragrance of all the spices....ahh beautiful isn't !! :)

5. After this, add the mutton pieces...mix well and as my mom says bhuno i.e. stir well until the meat starts sticking to the bottom..stir frequently in between.

6. Add 1 cup of water. Add tomato purée.

7. Now, close the cooker and bring to full pressure on high heat (the cooker whistles when it reaches full pressure).Let it whistle for five times after which switch off the gas.

8.Once completely cool, open the lid and then return to heat...on low flame stir and cover it (not completely) with a plate until  the remaining water in the cooker dries and the meat is about to stick to the bottom.. stir once after every minute.

9.If there was no water left when you opened the cooker add 1 cup of water and follow step 8.

10.Now just see if the onions are not thick and have mixed with the curry well...taste a bit of gravy and see if the curry has that rawness in it.

11.Add 4 cups of water and the cover the pressure cooker and let it give 5 whistles.

12. Switch off the gas and once completely cool...open the lid and taste and check the thickness of the gravy, salt and whether the mutton piece is soft and juicy. Add garam masala. garnish it with coriander leaves.

[ If the mutton is still raw...close the lid and bring to full pressure on high heat-1 whistle.]

Serve hot