Mutton Rogan Josh

In a bowl, mix together yogurt, ginger powder, fennel powder, Kashmiri red chilli powder and asafoetida into a paste. Keep aside.

Heat ghee in a pan and temper with cardamoms, cinnamon and mace. Then add the mutton and fry till light brown.

Now add the spice paste. Cover and cook till the oil separates. Add 1 cup water and salt. Pressure cook for 20-25 minutes on a low flame after the first whistle.

Transfer the contents back to the pan. Add the cumin powder, garam masala powder, cardamom powder and saffron.

Cover and simmer on a medium flame till the ghee comes to the surface and you get the desired consistency. Serve with Kashmiri pulao, plain steamed rice, naan or kulcha.