Rogan Josh with Kashmiri Pulao

Instructions

1. 1

   Prepare the Spice Paste

   • In a small bowl, whisk the room-temperature curd until completely smooth.
   • Add the Kashmiri red chili powder, fennel powder, and dry ginger powder to the curd. Mix thoroughly to create a uniform, lump-free paste. Set aside.
2. 2

   Sear the Mutton

   • Heat ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
   • Once the ghee is hot, add the mutton pieces in a single layer, ensuring not to overcrowd the pot. Work in batches if necessary.
   • Sear the mutton for 5-7 minutes, turning occasionally, until it is well-browned on all sides. This step is crucial for developing deep flavor.
   • Remove the seared mutton with a slotted spoon and set it aside on a plate.
3. 3

   Build the Aromatic Base

   • In the same pot, reduce the heat to medium. Add the bay leaves, black and green cardamoms, cloves, and cinnamon stick. Sauté for about 30-45 seconds until they release their aroma.
   • Add the thinly sliced onions and cook for 10-12 minutes, stirring frequently, until they are soft and have turned a deep golden brown.
   • Stir in the ginger paste and garlic paste. Cook for another minute until their raw smell disappears.
4. 4

   Incorporate the Yogurt Masala

   • Reduce the heat to the absolute lowest setting. Add the hing and give it a quick stir.
   • Very slowly, pour the curd-spice mixture into the pot, stirring continuously and vigorously. This prevents the curd from splitting or curdling.
   • Continue cooking on low heat for 5-7 minutes, stirring often, until the masala darkens in color and you see oil separating from the mixture at the edges.
5. 5

   Slow Cook the Curry

   • Return the seared mutton pieces to the pot. Stir well to coat the meat evenly with the masala.
   • Pour in 2 cups of hot water and add the salt. Stir everything together.
   • Increase the heat to bring the curry to a gentle boil, then immediately reduce the heat to the lowest setting.
   • Cover the pot with a tight-fitting lid and let it simmer for 80-90 minutes, or until the mutton is fork-tender. Stir every 20-25 minutes to prevent it from sticking to the bottom.
6. 6

   Finish and Serve

   • Once the mutton is cooked through, turn off the heat. Sprinkle the garam masala over the curry and stir gently.
   • Cover the pot again and let the Rogan Josh rest for at least 10-15 minutes. This allows the flavors to meld and the signature red oil ('rogan') to float to the surface.
   • Serve hot with steamed basmati rice or fresh naan bread.