Mutton Rogan Josh

🔥 Prep

• Cut the 500 g mutton into 2 cm cubes.
• Measure out 100 g yogurt and whisk until smooth.
• Peel and finely chop 2 pcs onions (about 150 g total).
• Measure out 1.5 tsp fennel powder, 1 tsp ginger powder, 2 tbsp Kashmiri chilli powder, 2 tsp salt, and 4 tbsp ghee.
• Have 400 ml water ready in a measuring jug.

🔥 Cook

• 1. Heat 4 tbsp ghee in a heavy‑bottomed pot over medium heat until shimmering.
• 2. Add the chopped onions and sauté for 5 minutes until golden brown.
• 3. Stir in the fennel powder, ginger powder, and Kashmiri chilli powder; cook for 1 minute until fragrant.
• 4. Add the mutton cubes and sear on medium‑high heat for 6‑8 minutes, turning until all sides are browned.
• 5. Reduce heat to medium, pour in the whisked yogurt, and stir continuously for 2 minutes to prevent curdling.
• 6. Add the measured salt and 400 ml water, bring to a gentle boil, then lower to low heat.
• 7. Cover and simmer for 45 minutes or until the mutton is tender and the sauce has thickened, stirring occasionally.
• 8. Uncover, increase to medium heat, and cook for an additional 5 minutes to achieve the desired gravy consistency.
• 9. Taste and adjust salt if needed; remove from heat.

🔥 Serve

• Garnish the hot Mutton Rogan Josh with freshly chopped cilantro.
• Serve alongside steamed basmati rice or warm naan bread.
• Accompany with lemon wedges and a side of cucumber raita if desired.