FOODlog #386: Mutton Rogan Josh

If you love curry as much as I do, you've got to try this Mutton Rogan Josh recipe.

One of the most satisfying and packed full of flavor meals you'll ever have! Garnish the curry with fresh coriander to bring this whole dish together!

I cooked this for the staff at the cafe a couple months back and it was super satisfying. We don't always eat mutton, but when we do, we make something really delicious to satisfy our cravings.

What You'll Need:

🐐2.2 kg mutton (boneless mutton trunk)

800 grams onions, finely chopped

220 grams yogurt

110 grams butter or ghee

100 grams ginger-garlic paste

40 grams red chili powder

Asafoetida 2 tsp

MSG 1 tsp

Chicken powder 1 tsp

Korean chili flakes 2 tsp

Garam masala 40g

Fennel seed 1 tsp

Cumin seed 1 tsp

Ginger powder 1 tsp

Cardamom 6 pods

Cinnamon 2 sticks

Black pepper 5g

Cucumber Raita:

Cucumber 500g

Yogurt 200-250g

Cumin powder 3g

1. Marinate the mutton with yogurt, half of the ginger-garlic paste, and a pinch of salt for at least 2 hours.

2. Heat the oil or ghee in a pot and add the remaining ginger-garlic paste. Sauté until fragrant.

3. Add the chopped onions and cook until they turn golden brown.

4. Add the marinated mutton and cook until it's browned on all sides.

5. Add the red chili powder, ground fennel seeds, ground ginger, ground cardamom, ground cinnamon, ground cloves, and ground black pepper. Mix well and cook for a couple of minutes.

6. Add enough water to cover the mutton, bring to a boil, then reduce the heat to low, cover the pot, and let it simmer until the mutton is tender (usually around 2.5 to 3 hours).

7. Check the seasoning and adjust salt and spices if needed.

Serve it up with some white rice, and enjoy!