Mutton Rogan Josh
Mutton rogan josh is a Kashmiri curry built on mustard oil, whole spices and Kashmiri chilli, simmered until the mutton is tender and the oil rises.
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1 hr 45 mintotal
Prep 15 min · Cook 1 hr 30 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- High
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Pressure Cooker.
Method
In a thick, heavy-bottomed pot or pressure cooker, heat the mustard oil over a high flame until it reaches its smoking point. Turn off the heat completely and allow the oil to cool slightly. This critical tempering step neutralizes the raw, pungent bite of the mustard oil. Turn the heat back on to a low setting.
Add the asafoetida and whole spices to the warm oil and let them crackle for 10 seconds so their flavour passes into the fat.
10 sec
Add the washed, bone-in mutton. Raise the heat to medium-high and sear the meat hard for 10-12 minutes, turning often, until the outside is deeply browned and the surface moisture has cooked away.
10–12 min
Lower the flame to prevent scorching. Stir in the hydrated Kashmiri red chilli paste. Continue to stir the meat continuously for 2 minutes to roast the chilli and dye the mutton its signature, striking deep red hue.
2 min
Add the two Kashmiri aromatics that define this dish, fennel powder and dry ginger powder, and toss the meat well so they coat it evenly.
Take the pot right off the heat for a full minute to let it cool. Trickle in the well-whisked yoghurt slowly, stirring constantly in one direction so it does not split. Return to a low heat and cook the gravy down until the fat separates.
Season the pot with salt and pour in the hot water. Mix thoroughly to deglaze any spices stuck to the bottom of the pot.
Cover the pot with a heavy lid and simmer on the lowest possible heat for 1 to 1.5 hours (alternatively, pressure cook for 5-6 whistles). The cooking process is complete only when the connective tissues melt and the mutton becomes remarkably tender, easily pulling away from the bone.
1 hr–1 hr 30 min
Turn off the heat and let the curry rest completely undisturbed for 10 minutes. This vital resting period allows the vibrant, spiced red oil (the 'Rogan') to elegantly float to the surface. Serve hot.
10 min
How to tell it's done
Expect fall-off-the-bone, gelatinous, and tender meat submerged in a striking, deep-crimson, highly aromatic, and somewhat thin liquid gravy that is distinctly capped by a layer of floating, spiced red oil.
Getting it right
Tip
The authentic Kashmiri Pandit iteration of Rogan Josh strictly eschews onions, garlic, and tomatoes. The entirety of the rich, velvety gravy is architecturally constructed through the slow, masterful amalgamation of fennel powder, dry ginger powder, rendered meat fats, and yogurt.
What to serve it with
An aristocratic dish that pairs flawlessly with steaming hot, unadorned basmati rice or soft, leavened Kashmiri Naan.
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