Hyderabadi Mutton Rogan Josh

1. 1
   prep · ~15 min

   Marinate the mutton.

   1.Wash and drain the mutton pieces thoroughly.

   2.In a mixing bowl, combine mutton with whisked yogurt, half the ginger-garlic paste, a pinch of turmeric powder, and a pinch of salt.

   3.Massage the marinade into the meat and let it rest for at least 15 minutes.

   TIPRoom-temperature mutton marinates faster and more evenly than fridge-cold meat.
2. 2
   fry · ~15 min

   Fry the onions to golden-brown.

   1.Heat oil in a heavy-bottomed pot over medium flame.

   2.Add the sliced onions and fry until deeply golden and crisp, stirring often (about 12-15 minutes).

   3.Remove half the fried onions onto a paper towel and set aside for garnish.

   4.Leave the remaining onions in the pot.

   TIPPatience here pays off. A proper deep brown onion — not burnt — is what builds the dish’s color and sweetness.
3. 3
   temper · ~1 min

   Bloom the whole spices.

   1.Add ghee to the same pot with the remaining fried onions over medium heat.

   2.Toss in bay leaf, green cardamom, black cardamom, cloves, cinnamon stick, mace, and fennel seeds.

   3.Sizzle the spices until fragrant and lightly crackling (about 45 seconds).

   TIPDon't let the spices burn — they turn acrid quickly. A gentle sizzle is all you need.
4. 4
   saute · ~8 min

   Build the masala base.

   1.Add the remaining ginger-garlic paste to the pot and sauté until the raw smell disappears (about 1 minute).

   2.Stir in chopped tomatoes and slit green chilies; cook until the tomatoes soften and release their juices.

   3.Add coriander powder, red chili powder, and the remaining turmeric powder. Fry the powdered spices for about 2 minutes, adding a splash of water if they stick.

   4.Cook until the oil begins to separate from the masala.

   TIPThe oil separating signals the masala is fully cooked; raw spice taste disappears only at this stage.
5. 5
   simmer · ~7 min

   Sear and cook the marinated mutton.

   1.Add the marinated mutton along with all the yogurt marinade to the pot.

   2.Turn the heat to high and sear the mutton, stirring continuously for 5-6 minutes until the meat is well-browned on all sides.

   3.Pour in 1½ cups of hot water, season with salt, and bring to a vigorous boil.

   TIPSearing the mutton before adding water locks in juices and builds a deeper flavor.
6. 6
   simmer · ~50 min

   Slow-cook the curry to tenderness.

   1.Once boiling, reduce the heat to low, cover the pot partially with a lid.

   2.Let the curry simmer gently for about 45-50 minutes, stirring occasionally, until the mutton is fork-tender and the gravy has thickened.

   3.If using a pressure cooker instead, close the lid and cook for 4-5 whistles on medium heat, then let the pressure release naturally.

   TIPKeep the flame low once simmering. Fast boiling makes mutton tough; a gentle bubble makes it butter-soft.
7. 7
   mix · ~2 min

   Finish with garam masala and adjust.

   1.Sprinkle garam masala over the curry and stir through.

   2.Taste and adjust salt. If the gravy is too thick, add a splash of hot water; if too thin, simmer uncovered for a few more minutes.

   3.Simmer for 2 more minutes so the garam masala infuses.
8. 8
   garnish

   Garnish and serve.

   1.Scatter the reserved fried onions over the curry.

   2.Finish with a generous sprinkle of chopped coriander leaves.

   3.Serve hot straight from the pot.

   TIPServe with naan, roti, or steamed basmati rice. A side of sliced onions and lemon wedges brightens every bite.

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