Mutton Rogan Josh

Name: Mutton Rogan Josh
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 700 g mutton (bone-in pieces, medium size); 2 tbsp mustard oil; 0.75 cup yogurt (plain, whisked); 2 cup water (hot); 1 pinch asafoetida; 1 inch cinnamon (stick); 3 pcs green cardamom; 4 pcs cloves; 2 pcs bay leaf; 2 tsp fennel powder; 1 tsp dry ginger powder; 2 tsp kashmiri red chili powder; 1 tsp coriander powder; 1 pinch turmeric powder; 0.5 tsp salt; 1 pinch garam masala

RATING

4.6/5(185)

TASTE SCORE

9/10

A rich Kashmiri-style mutton curry with tender pieces of meat simmered in a fragrant yogurt gravy. Warm spices, fennel, and dry ginger give it deep flavor without making it overly heavy.

PREP

20m

COOK

70m

SERVES

1 KATORI

595 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Pat the mutton dry and whisk the yogurt.
Rinse the mutton quickly if needed and pat it dry well. Whisk the yogurt in a bowl until smooth so it blends easily into the gravy.
saute · ~3 min
Heat the mustard oil and fry the whole spices.
1.Heat mustard oil in a heavy pan until it just starts to smoke lightly.
2.Lower the heat for 30 seconds.
3.Add asafoetida, cinnamon, green cardamom, cloves, and bay leaf.
4.Stir for 20 to 30 seconds until fragrant.
TIPHeating mustard oil well at the start mellows its sharp taste.
saute · ~10 min
Brown the mutton.
1.Add the mutton pieces to the pan.
2.Cook on medium-high heat, turning often, until the pieces lose their raw color and start browning.
3.Keep frying for 8 to 10 minutes so the meat is well coated in the spiced oil.
TIPDo not crowd the pan too much; good browning builds the flavor of the curry.
mix · ~4 min
Add the spice powders and yogurt.
1.Lower the heat.
2.Add kashmiri red chili powder, fennel powder, dry ginger powder, coriander powder, turmeric powder, and salt.
3.Stir quickly for a few seconds so the spices do not burn.
4.Add the whisked yogurt a little at a time, stirring continuously.
TIPKeep the heat low when adding yogurt so the gravy stays smooth and does not split.
simmer · ~50 min
Add hot water and cook the curry gently.
Pour in the hot water and mix well, scraping up any browned bits from the bottom of the pan. Cover and simmer on low heat until the mutton is tender and the gravy turns rich, about 45 to 50 minutes.
simmer · ~5 min
Finish the rogan josh.
Uncover and cook a few more minutes if the gravy needs thickening. Sprinkle in the garam masala and stir gently.
rest · ~10 min
Let the curry rest for 10 minutes.
serve
Serve hot.
Serve the mutton rogan josh hot with steamed rice or naan.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Bring the yogurt close to room temperature before adding so it blends into the hot pan without curdling.
2
Brown the mutton until the edges catch color; that early frying gives the gravy a deeper, meatier base.
3
If the pan looks dry while bhunoing, splash in a spoonful of hot water instead of adding extra oil.
4
Simmer gently, not at a hard boil, or the mutton can tighten before it turns tender.
5
Bone-in pieces work best here because the bones enrich the gravy as the curry cooks.
6
Resting the rogan josh for 10 minutes before serving helps the spiced yogurt gravy settle and thicken slightly.
7
This curry tastes even better the next day, once the fennel, dry ginger, and whole spices have mellowed together.