Mutton Rogan Josh

Method

1. 1

   About Mutton Rogan Josh: Rogan Josh is a signature Kashmiri lamb curry with a brilliantly red gravy and warming aromatic spices. The red colour comes not from chilli heat but from Kashmiri red chillies and the local spice ratanjot. It is rich and complex but milder than it looks.

2. 2

   Prepare the meat: Take 1 kg mutton pieces with bone — preferably from the shoulder or rack. Wash and pat dry with paper towels. The bone adds tremendous flavour to the curry.

3. 3

   The Kashmiri spice blend: The distinctive flavour of Rogan Josh comes from Kashmiri spices. You will need Kashmiri red chilli powder (mild and deeply red), fennel powder (saunf), dry ginger powder (sonth), asafoetida (hing) and whole spices — black cardamom, green cardamom, cloves and cinnamon.

4. 4

   Cook in oil: Heat 4 tbsp mustard oil in a heavy pot until it begins to smoke slightly, then reduce heat — this removes the sharp raw smell of mustard oil. Alternatively use ghee. Add 2 black cardamoms, 4 green cardamoms, 4 cloves and 1 cinnamon stick. Fry 1 minute.

5. 5

   Add asafoetida and ginger: Add a generous pinch of asafoetida and 1 tsp dry ginger powder. Stir quickly for 20 seconds.

6. 6

   Add the mutton: Add the mutton pieces and cook on high heat for 10-12 minutes, turning regularly, until the meat is browned on all sides and the water has completely evaporated.

7. 7

   Add yogurt: Whisk 1 cup yogurt smooth. Reduce heat to low and add the yogurt gradually, stirring continuously to prevent curdling. Cook on medium heat for 10 minutes until the oil separates.

8. 8

   Add Kashmiri chilli: Add 3 tsp Kashmiri red chilli powder dissolved in 2 tbsp water — this creates the signature brilliant red colour. Also add 2 tsp fennel powder and salt. Stir well.

9. 9

   Slow cook: Add 1.5 cups water. Cover and cook on low heat for 50-60 minutes until the mutton is completely tender and falls off the bone. Check every 15 minutes and add water if drying out.

10. 10

    Finish: Add half tsp garam masala. The gravy should be deep red, slightly thick and coat the meat. Garnish with fresh coriander. Serve with steamed rice or Kashmiri breads.