Rogan Josh

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Spice Grinding

   First, keep all your tools ready: the heavy-bottomed pot, mixing bowl, and measuring spoons. Wash the mutton pieces and pat them dry with a paper towel. In a small bowl, whisk the 1 cup (240ml) curd until it's completely smooth, with no lumps. Grate the 2-inch ginger piece finely using a grater and set aside in a small bowl.

2. 02

   Roasting Fennel & Making Powder

   Place a small, dry pan (like a tawa) on medium-low heat. Add 1.5 tsp (7.5ml) whole fennel seeds. Dry roast them for about 1-2 minutes, stirring constantly, until they smell fragrant and turn a light golden colour. Be careful not to burn them. Transfer the roasted fennel seeds to a small grinder or mortar and pestle and grind them into a fine powder. Set this aside.

3. 03

   Browning Mutton & Whole Spices

   Heat 3 tbsp (45ml) ghee in your heavy-bottomed pot over medium heat. Once the ghee is hot and shimmering (you might see tiny ripples), add the 4 green cardamom pods, 6 cloves, 1 black cardamom pod, 1-inch cinnamon stick, and 1 bay leaf. Fry these whole spices for about 30 seconds until they become fragrant. Then, add the mutton pieces to the pot in a single layer.

4. 04

   Searing the Mutton

   Increase the heat to medium-high. Sear the mutton pieces for 5-7 minutes, turning them occasionally, until they are browned on all sides. This browning helps lock in the flavour. Remove the browned mutton pieces from the pot with a slotted spoon and set them aside in the mixing bowl, leaving the ghee and whole spices in the pot.

5. 05

   Building the Base Gravy

   Reduce the heat to low. Add 1/4 tsp (1.25ml) asafoetida (hing) to the ghee in the pot and stir for 10 seconds. Immediately add the whisked curd, stirring continuously and quickly with a whisk or fork to prevent it from curdling. Keep stirring for about 2-3 minutes until the curd comes to a gentle simmer and looks smooth.

6. 06

   Adding Ground Spices

   Once the curd is simmering gently, add the 2 tbsp (30ml) Kashmiri chilli powder, the finely grated ginger, and the freshly ground fennel powder. Stir everything well to combine. Cook this mixture on low heat for 3-4 minutes, stirring occasionally, until the spices are well blended and the mixture thickens slightly.

7. 07

   Returning Mutton & First Simmer

   Add the browned mutton pieces back into the pot. Add 1.5 tsp (7.5ml) salt. Stir everything thoroughly so that the mutton pieces are coated with the spice mixture. Increase the heat to medium and bring the mixture to a gentle boil. This will take about 2-3 minutes.

8. 08

   Slow Cooking - Part 1

   Once boiling, reduce the heat to the lowest setting. Pour in 1.5 cups (360ml) hot water. Stir once, then cover the pot tightly with a lid. Let it cook on low heat for 60 minutes. Do not open the lid during this time.

9. 09

   Slow Cooking - Part 2 & Checking Doneness

   After 60 minutes, carefully open the lid. Stir the curry gently. The mutton should be tender, and the gravy should have thickened. You should also see a layer of oil (ghee) separating and floating on top of the gravy, indicating it's well cooked. If the mutton is not tender enough, cover and cook for another 15-20 minutes on low heat.

10. 10

    Final Check & Serve

    Taste a small piece of mutton to ensure it's soft and cooked through. If the gravy is too thick, you can add a splash of hot water and bring it to a simmer. Your Rogan Josh is ready! Serve hot with rice or naan.