Authentic homemade Kashmiri Mutton Rogan Josh

Name: Authentic homemade Kashmiri Mutton Rogan Josh
Prep time: 20m
Cook time: 40m
Yield: 5

Easy, step-by-step recipe for mutton curry with saffron, Kashmiri chilli and yoghurt

Cuisine:

Cook time:40m

Prep time:20m

Servings:5

1 kilogram mutton, on the bone (washed and cubed)

2 tbsp oil

4 stigmas of Kashmiri saffron

2 tsp ginger-garlic paste (equal measures)

2 tbsp Kashmiri red chilli powder

1 tsp fennel powder

1/2 cup of whisked yoghurt (you can use hung yoghurt or Greek yoghurt too)

2 to 3 shallots, sliced

2 to 3 sprigs of coriander leaves, chopped

1 2-inch cinnamon stick

4 green cardamoms

2 black cardamoms

1. First mix the spices, except the saffron and black cardamom.

2. Add Kashmiri chilli powder to the mix and put in a bowl with 1/4th cup of water.

3. Next take a heavy bottom pot, heat the oil on medium high and add black cardamom.

4. Slice the shallots and fry them on medium-low heat. They need to turn golden brown.

5. Add the ginger-garlic paste and fry for 3 minutes.

6. Empty the mutton cubes into the pan.

7. When the mutton is golden, add the Kashmiri chilli spices and fry it for a further 2 to 3 minutes.

8. Add whisked yoghurt and stir continuously, to prevent curdling. Add salt.

9. Add the saffron stigmas.

10. Let the curry simmer for 10 minutes.

11. Transfer the curry to a pressure cooker and cook for roughly 10 minutes (4 to 5 whistles), until the meat is tender.

12. Garnish with fresh coriander and serve with rice or roti.

Reehana Kunser

Reehana Kunser is a Kashmiri homemaker based in Dubai.