Rogan Josh
This Mutton Rogan with Yogurt is full of warmth and flavour! Tender, juicy mutton meets a creamy spiced yogurt mix and a pop of vibrant rogan, and every bite is pure comfort. It does take a bit of extra love because it brings together a few small recipes in one, but the result is so worth it. Serve it with rice, grab some naan if you like, and get ready for all the compliments.
For Yogurt Mixture:
- 1 cup full-fat yogurt, beaten
- 1 ½ Tsp fennel powder
- 1 Tsp dry ginger powder
- 5–6 Saffron strands
- 1 Tsp coriander powder
- 1 Tsp red chili powder
- ¼ Tsp turmeric powder
For Tempering
- 2-4 Tbsp Mustard oil
- 2-3 Black cardamom
- 4-5 Black peppercorns
- 2-3 Cloves
- 1 kg Mutton (with bones)
- Prepared curd mixture
- Salt, to taste
- ⅓ Cup prepared rogan
- 1 Tbsp red chili paste (15 Kashmiri chilies soaked in water and blended)
- 1 Tbsp brown onion paste (deep-fried shallots blended with oil)
For Rogan
- 50ml Vegetable oil
- 1-2 Pieces ratan jot bark
For Garnish:
- Fresh coriander sprigs
Serve
- Steamed Rice
Step 1
In a bowl, combine yogurt, fennel powder, dry ginger powder, saffron strands, coriander powder, red chili powder, and turmeric powder. Mix well and set aside.
Step 2
In a large pot, heat mustard oil. Once hot, add black cardamoms, black peppercorns, and cloves, and let them splutter. Add the mutton and sauté on medium-low heat for 2–3 hours until tender or cook in a pressure cooker until soft.
Step 3
Once the mutton is cooked, add the prepared yogurt mixture and salt to taste. Close the lid and cook for 8–10 minutes until the mutton is fully tender.
Step 4
In a small pan, bloom the ratan jot bark in vegetable oil until it turns a deep red color.
Step 5
Add the prepared rogan, chili paste, and brown onion paste. Let it simmer for a few minutes.
Step 6
Pour the simmered rogan mixture over the cooked mutton. Transfer to a serving dish and garnish with fresh coriander sprigs.
Step 7
Serve hot with steamed rice.