Imported from Instagram

Mutton Rogan Josh

Name: Mutton Rogan Josh
Prep time: 15 min
Cook time: 65 min
Total time: 85 min
Yield: 6 servings
Cuisine: South Asian
Ingredients: 1 kg Mutton (Bone-in, cut into medium curry pieces); 4 tbsp Mustard oil or ghee; 1 cup Plain yogurt (Whisked; also called curd); 2 Black cardamoms (Whole); 4 Green cardamoms (Whole); 1 Cinnamon (One 2-inch stick); 4 Cloves (Whole cloves); 1 Bay leaf (Whole); 1 tsp Black peppercorns; Asafoetida (1 pinch; hing); 2 tbsp Kashmiri red chilli powder (Mix with the specified warm water to make a paste); 2 tbsp Warm water (For mixing with the Kashmiri red chilli powder into a paste); 1.5 tbsp Fennel powder (Saunf); 1 tbsp Dry ginger powder (Saunth); 1 tsp Coriander powder; 0.5 tsp Garam masala powder; Salt (To taste); Warm water (1.5 to 2 cups, as needed to achieve the desired consistency)

Recipe by Dad's Fusion @dadsfusion · Instagram

Imported by K Kampani on SeeMeCook

A classic Kashmiri-style mutton curry with a deep crimson color and rich flavor from Kashmiri red chilli, fennel, dry ginger, whole spices, and mustard oil or ghee. The mutton is simmered until tender in a yogurt-based gravy.

6 servings85 minSouth Asian

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Ingredients

1 kg Mutton (Bone-in, cut into medium curry pieces)
4 tbsp Mustard oil or ghee
1 cup Plain yogurt (Whisked; also called curd)
2 Black cardamoms (Whole)
4 Green cardamoms (Whole)
1 Cinnamon (One 2-inch stick)
4 Cloves (Whole cloves)
1 Bay leaf (Whole)
1 tsp Black peppercorns
Asafoetida (1 pinch; hing)
2 tbsp Kashmiri red chilli powder (Mix with the specified warm water to make a paste)
2 tbsp Warm water (For mixing with the Kashmiri red chilli powder into a paste)
1.5 tbsp Fennel powder (Saunf)
1 tbsp Dry ginger powder (Saunth)
1 tsp Coriander powder
0.5 tsp Garam masala powder
Salt (To taste)
Warm water (1.5 to 2 cups, as needed to achieve the desired consistency)

Steps

1
Prepare the Kashmiri red chilli paste by mixing the Kashmiri red chilli powder with 2 tablespoons of warm water.
2
Heat the mustard oil or ghee in a heavy-bottomed pot or pressure cooker until it reaches smoke point. Turn off the heat briefly and let the fat cool slightly.
3
Reheat the oil or ghee over medium heat. Add the asafoetida and all the whole spices: black cardamoms, green cardamoms, cinnamon, cloves, bay leaf, and black peppercorns. Let them crackle until aromatic.
4
Add the mutton pieces and sear over high heat for 8 to 10 minutes, stirring continuously, until the meat is evenly browned.
5
Lower the heat and slowly pour in the Kashmiri red chilli paste. Stir for 2 minutes, coating the meat evenly while keeping the chilli from burning.
6
Lower the heat further. Gradually add the whisked yogurt while stirring constantly in one direction to help prevent curdling.
7
Continue cooking the yogurt and meat mixture until the oil begins to separate from the gravy base.
8
Add the fennel powder, dry ginger powder, coriander powder, and salt. Mix thoroughly so the dry spices are incorporated into the curry.
9
Pour in 1.5 to 2 cups of warm water, using the amount needed to reach the desired consistency.
10
Cover the pot and simmer over low heat for 45 to 50 minutes, until the mutton is tender and yields easily. Alternatively, pressure cook for 4 to 5 whistles.
11
Sprinkle the garam masala over the gravy and mix gently.
12
Cover and let the curry rest for 5 minutes. Serve hot with steamed rice or naan.

Notes

The source gives both stovetop and pressure-cooker methods. It does not specify an exact quantity of salt or a precise amount of warm water for simmering beyond 1.5 to 2 cups.