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Rogan Josh

Kashmiri mutton in a brilliant red gravy, perfumed with fennel and dry ginger — rich but not hot.

Ingredients

• 1 kg mutton, curry cut
• 1 cup curd, whisked
• 3 tsp Kashmiri chilli powder
• 2 tsp fennel powder (saunf)
• 1 tsp dry ginger powder (saunth)
• ½ tsp asafoetida (hing)
• 4 green cardamom
• 2 black cardamom
• 4 cloves
• 1 cinnamon stick
• 2 bay leaves
• 5 tbsp mustard oil or ghee
• salt to taste

Method

1. Heat oil to smoking, cool slightly, then add whole spices and hing.
2. Add the mutton and sear on high till browned, about 10 minutes.
3. Mix chilli powder in ¼ cup water and add to the mutton; cook 3 minutes.
4. Lower the flame and add whisked curd slowly, stirring constantly.
5. Add fennel, dry ginger, salt and 2 cups water. Cover and simmer 60–70 minutes until tender.
6. Reduce to a thick red gravy. Serve with steamed rice.

Tip: Traditional Kashmiri Pandit rogan josh uses no onion or garlic — fennel and dry ginger carry the flavour.