Roghan Josh ( Lamb Curry )

Ingredients :
Mutton or lamb - 1/2 kg ,
Hing or Asafoetida- a pinch ,
Dry ginger pwd - 2 tsp ,
Coriander pwd - 2 tbsp ,
Red chilli pwd -1 tsp ,
Curd - 115 gms -4 tbsp ,
Salt to taste ,
Water - 500 ml ,
Whole spices-
Black pepper corns powdered - 5 to 10,
Black cardamoms powdered -2,
Green cardamoms - 5,
Cloves powdered - 5 cloves,
Cinnamon sticks 1 inch - grind all whole spices,
Or
You can use 1 tsp of garam masala .

Saffron a pinch diluted in warm water .( optional )

Ghee  - 1/4 cup ghee.

Method :
Heat ghee or oil in a cooking pan .Add a pinch of hing and meat .Cover and cook till meat juices dry up in low heat .

Add curd ,dry ginger pwd and stir .

Add salt ,red chilli pwd ,corriander pwd, dry ginger and bhunno till well browned .Add 500 ml of water . 
Let it come to a boiling point .Lower the heat and cover for 40 minutes till meat is tender .
When meat is tender ,add the powdered spices or garam masala and saffron water .
Cover with lid and leave for 2 minutes on low heat  for dum .
Close gas.
You can make this in pressure cooker too.
Follow the same recipe but add just 250 or 1 glass water.Add the whole spice powder or garam masala and close the lid.High heat as the cooker gives one whisle, lower the heat and let it cook for 20 minutes.Close gas.

Roghan josh is ready .