Wash the Lamb thoroughly in a colander under running water.
Shake off the excess water.
Set aside.
Combine the Yogurt, freshly Ground Ginger, Ginger Powder, Fennel Powder, Green Cardamom Powder, Kashmiri Mirch Powder, Degi Mirch Powder, Ratan Jot Powder & the Salt in a medium bowl.
Whisk well & set aside.
Smoke the Mustard Oil in a Pressure Cooker on high heat. Reduce heat to low.
Tip in all the whole spices: Cinnamon Sticks, Bay Leaves, Cumin Seeds & the Cloves.
Let them crackle & release their aroma.
Add the Asafoetida. Stir.
Now goes in the Lamb.
Sear over high heat for 15-20 minutes or until the Lamb changes colour to brown.
Reduce heat to low.
Add the Yogurt mixture.
Cook over medium to high heat for about 5-6 minutes. The oil begins to separate at this stage.
Pour a cup of hot water.
Cover & Pressure Cook on high for 20 minutes or until the Lamb is well cooked & tender.
Adjust seasoning. Add more hot water if you like more gravy. *Dries up slightly as it cools down.
Serve hot with Rice/Naan/Parantha.
Bon Apptit
Description: Alkanet root:
Alkanna tinctoria, the dyer's alkanet or alkanet, is a herb in the borage family. It's main notability is it's roots are used as a red dye. The plant is also known as dyers' bugloss, orchanet, Spanish bugloss, or Languedoc bugloss. It is native to the Mediterranean region.
Alkanet root, better known as Ratan Jot, is traditionally used to add colour to Indian food. It is the original natural food colouring that gives the famous Kashmiri dish Rogan Josh it's signature red colour.
Kashmiri Pandits use a dried herb called Ratan Jot to add a pleasing red colour to their dishes. This spice was originally used in many much-loved Indian dishes such as Rogan Josh and Tandoori Chicken. It is an herb that one rarely comes across now, after the advent of synthetic food colours. Along with Kashmiri chilies which are red and appear flaming hot in appearance but lack pungency, Ratan Jot provides many Kashmiri and Punjabi dishes their dashing good looks!
~ Wikipedia
It's really looks delicious
