Mutton Rogan Josh

INGREDIENTS

• 600g Mutton Shoulder
• 4 tbsp Ghee
• 2 Onion
• 4 cloves Garlic
• 2 tsp Ginger
• 300g Tomato
• 240g Plain Yogurt
• 2 tsp Ground Coriander
• 1 tsp Ground Cumin
• 2 tsp Paprika
• 1 tsp Garam Masala
• 1 tsp Ground Fennel
• 0.5 tsp Ground Cardamom
• 0.5 tsp Cinnamon
• 1 Bay Leaf
• 720ml Water
• 4g Salt

STEPS

1. 1

   Pat 600g of mutton shoulder dry with paper towels. Season with 4g of salt and set aside while preparing the aromatics.

2. 2

   Heat 4 tbsp of ghee in a heavy lidded pot over medium-high heat. Add 1 bay leaf, 0.5 tsp of cinnamon, 0.5 tsp of ground cardamom, and 1 tsp of ground fennel, then fry for 30 seconds until fragrant.

   ⏱ 1 min

3. 3

   Add 600g of mutton shoulder and brown for 8 to 10 minutes, turning regularly, until deeply browned on all sides. Transfer the mutton to a clean plate.

   ⏱ 8 min

4. 4

   Add 2 onions (finely chopped) to the pot and cook for 8 to 10 minutes until golden brown. Stir in 4 cloves of garlic (minced) and 2 tsp of ginger (grated), then cook for 1 minute.

   ⏱ 8 min

5. 5

   Add 2 tsp of ground coriander, 1 tsp of ground cumin, 2 tsp of paprika, and 1 tsp of garam masala. Cook for 30 seconds, stirring constantly. Add 300g of tomato (finely chopped) and cook for 5 minutes until softened and the mixture looks thick and glossy.

   ⏱ 5 min

6. 6

   Reduce the heat to low. Whisk 240g of plain yogurt until smooth, then add it gradually while stirring constantly to prevent curdling. Cook for 3 minutes until incorporated.

   ⏱ 3 min

7. 7

   Return the browned mutton and any juices to the pot. Add 720ml of water, bring to a gentle simmer, cover, and cook over low heat for 90 minutes, stirring every 20 minutes. The mutton should be very tender and the sauce should be thick.

   ⏱ 90 min

8. 8

   Remove the lid and simmer for 10 to 15 minutes until the sauce coats the mutton. Check that the meat is tender throughout and reaches the recommended temperature at its thickest pieces. Rest for 5 minutes before serving.

   ⏱ 10 min