Mutton Rogan Josh

1 kg  mutton (chopped) 
A bay leaf
1/2 tsp Kashmir chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
Salt to taste
3 tbsp curd
1 tbsp tomato puree

1 tbsp ghee + 2 tbsp vegetable oil
A bay leaves
2 black cardomom pods
3 cardomom pods
1/4 tsp cumin seeds
1/2 tsp fennel seeds
A cinnamon stick
5 cloves
5 black pepper corns
3 big onions finely sliced
1 tsp ginger paste
1 tsp  garlic paste
1 tsp Kashmir chilli powder
1/2 tsp ginger powder
1 tsp fennel seeds powder
1/4 tsp cumin powder
A pinch of hing

1 tbsp coriander powder
Few saffron strands
Coriander leaves
Garam Masala

Marinate mutton with salt  coriander powder, chilli powder & turmeric powder.
Cover & refrigerate for an hour.
Heat oil in a pressure cooker & fry a bay leaf.
Then add marinated mutton & fry till light golden brown.
Add water  & pressure cook mutton for 10-15mn.
Mix curd with tomato puree & keep aside 
Warm the ghee + oil in a casserole .
Add bay leaves , cardomom pods & other spices.
When they crakle, add add finely sliced onions.
When it turns golden brown, add ginger-garlic paste.
Fry for a while & then add all the powders.
Stir for a while & then add curd & tomato puree mixture.
Add mutton stock , cover & cook for a while .
When onions are cooked add cooked mutton pieces & saffron strands.
Turn the heat down and simmer for 5 mn,s tirring from time to time.
Garnish with freshly chopped coriander leaves &  garam masala.
Serve hot with  Kashmiri Pulao.