South Indian Main
Mutton Rogan Josh
Ratings & commentsA rich, slow-cooked Kashmiri-style rogan josh: tender mutton in a yogurt, onion and tomato gravy. A weekend centrepiece for four.
- Prep
- 25 min
- Cook
- 1 h 40 min
- Total
- 2 h 5 min
- Serves
- 4
- Difficulty
- Medium
- Heat
- Medium hot
About this Mutton Rogan Josh
Rogan josh is one of the great braised curries: meat cooked slowly until it falls apart in a deep red, aromatic sauce. This version builds the gravy from browned onions, tomatoes, garlic and yogurt, with chilli and fennel for warmth. Patience is the only difficult ingredient.
Ingredients
- 1 kgMutton, bone-in or boneless, cut into chunks
- 200 gYogurt, whisked
- 300 gOnions, thinly sliced
- 200 gTomatoes, chopped
- 20 gGarlic, crushed
- 30 gGinger, grated
- 15 gChilli Powder
- 5 gFennel, ground
- 15 gCoriander Powder
- 60 mlVegetable Oil
- 15 gSalt
Plus water and a little salt to taste.
How to prepare Mutton Rogan Josh
Heat the oil in a heavy casserole over a medium-high heat. Brown the mutton in batches, about 4 minutes each, and set aside.
In the same pan, fry the sliced onions for 12-15 minutes, stirring often, until deep golden brown.
Add the garlic and ginger for 1 minute, then the chilli powder, coriander powder and ground fennel for 30 seconds.
Add the tomatoes and cook for 5 minutes until thick. Return the mutton to the pan.
Take the pan off the heat and stir in the whisked yogurt a spoonful at a time so it does not split. Return to a low heat and add the salt and 200 ml of hot water.
Cover and simmer very gently for 75-90 minutes, stirring occasionally, until the meat is completely tender and the oil has risen to the surface of the gravy.
Rest for 10 minutes, then serve with basmati rice or flatbread.
Tips
- Whisk the yogurt well and add it off the heat - cold yogurt on a hot pan can curdle.
- Rogan josh is better made a day ahead; the sauce thickens and the flavours settle.
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