Rogan Josh

Prep Time: 20 minutes | Cook Time: 60 minutes Step 1: Heat mustard oil in a heavy-bottomed handi until smoking point, then cool slightly. Add asafoetida, black cardamom, green cardamom, cinnamon stick, cloves, and bay leaves until fragrant. Step 2: Add bone-in mutton pieces and sear over high heat for 8 minutes until lightly browned. Whisk Kashmiri red chili powder in 50ml warm water and stir into the mutton to impart a brilliant deep red color. Step 3: Whisk yogurt until smooth and temper with a ladle of warm gravy. Lower flame and pour yogurt gradually into the pot while stirring vigorously. Add fennel powder, dry ginger powder, coriander powder, salt, and remaining water. Step 4: Cover tightly with lid and simmer gently on low heat for 45 minutes until the meat is succulent and fall-apart tender. Uncover, finish with ghee, garam masala, freshly cracked black pepper, and fresh coriander leaves. Serve hot with steamed basmati rice or naan.