Kashmiri Mutton Rogan Josh
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Ingredients
- 800 g mutton, bone-in pieces
- 2 onion, finely chopped
- 5 garlic cloves
- 150 g natural yoghurt
- 2 tsp kashmiri chilli powder
- 2 tsp ground fennel
- 1 tsp ground ginger
- 2 bay leaves
- 1 cinnamon stick
- 3 tbsp ghee
Nutrition (per serving)
- Calories
- 518 kcal
- Protein
- 31.7 g
- Carbohydrate
- 10.8 g
- of which sugars
- 7.3 g
- Fat
- 38.1 g
- of which saturates
- 19.3 g
- Fibre
- 2.4 g
- Salt
- 0.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the ghee in a large heavy pan and fry the bay leaves and cinnamon stick for 30 seconds, then add the chopped onion and cook over medium heat for 10 minutes until golden.
- 2
Add the garlic and the mutton pieces and brown on all sides for 8 minutes.
- 3
Stir in the kashmiri chilli powder, ground fennel and ground ginger, then add the natural yoghurt a spoonful at a time, stirring well so it does not split.
- 4
Pour in 350ml water, bring to a gentle simmer, cover and cook over low heat for 55-60 minutes, stirring occasionally, until the mutton is tender and no pink remains.
- 5
Uncover and simmer for a further 5-8 minutes to let the deep red gravy thicken around the meat.
- 6
Rest for 5 minutes before serving with rice.
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