Meals · Kashmir

Kashmiri Rogan Josh

Slow-braised mutton in a deep red gravy of Kashmiri chilli, fennel and dry ginger, with no onion or tomato.

Prep 15 min · Cook 95 min · Total 110 min · Serves 4

Ingredients

Mutton

• 800 g Mutton, bone-in pieces
• 4 tbsp Mustard oil
• 4 Green cardamom pods
• 2 Black cardamom pods
• 4 Cloves
• 1 inch Cinnamon stick
• 1 pinch Hing

Gravy

• 1 cup Yogurt, whisked
• 3 tsp Kashmiri red chilli powder
• 2 tsp Fennel powder
• 1 tsp Dry ginger powder (saunth)
• ½ tsp Garam masala
• 1 ½ tsp Salt

Method

1. Temper the oil. Heat the mustard oil until it smokes, then let it cool for a minute. Add the whole spices and hing.
2. Sear the mutton. Add the mutton and salt and sear on high, stirring, until the pieces brown.
3. Add the spices. Mix the chilli powder with 4 tbsp water and add it with the fennel and dry ginger. Stir for 2 minutes.
4. Add the yogurt. Lower the heat and add the yogurt a spoon at a time, stirring constantly so it doesn't split.
5. Braise. Add 2 cups of hot water, cover and simmer gently until the mutton is tender and the oil floats red on top. Finish with garam masala. Serve with steamed rice.