Welcome back to Burmawala Kitchen. Today, we're embarking on a culinary journey to the heart of Kashmir with our Mutton Rogan Josh – a dish so fiery and flavourful, it’ll set your taste buds alight. Mutton Rogan Josh is a traditional Kashmiri curry known for its rich colour and intense flavours, making it a favourite for special occasions and cozy family dinners alike.

Mutton Rogan Josh is a beautifully spiced dish featuring tender pieces of mutton simmered in a rich, aromatic sauce. The vibrant red hue usually comes from Ratanjot but It is hard to come by locally, so I have used a little extra Kashmiri chili powder, giving the curry its characteristic look without overwhelming heat. This dish combines a blend of spices, yogurt, and slow-cooked onions to create a deeply flavourful and satisfying meal that pairs perfectly with rice or naan.

Ingredients:

• 1 kg boned mutton
• 1 tbsp salt
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tbsp dhania jeera (coriander-cumin powder)
• 1 tsp red hot chili powder
• 2 tbsp Kashmiri chili powder
• 6 tbsp full-fat yogurt
• 1/4 cup oil
• 4 tbsp ghee
• 500g finely chopped onions
• 1 tbsp fennel seeds
• 1 tbsp coriander seeds
• 4 bay leaves
• 4 black cardamom pods
• 6 green cardamom pods
• 2 small cinnamon sticks
• 1 tbsp whole cumin seeds
• 3 small pieces of mace
• 3 cups water
• Fresh coriander for garnish

Instructions:

1. Marinate the Mutton:
   • In a large bowl, combine 1 kg of boned mutton with 1 tbsp salt, 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tbsp dhania jeera, 1 tsp red hot chili powder, and 2 tbsp Kashmiri chili powder.
   • Add 6 tbsp of full-fat yogurt and mix thoroughly. No need to marinate for long; the vibrant red hue is mesmerizing!
2. Prepare the Onions:
   • Heat 1/4 cup of oil and 4 generous tablespoons of ghee in a pan over medium heat. Allow the ghee to melt completely, filling your kitchen with its heavenly aroma.
   • Add 500 grams of finely chopped onions and fry until they turn a perfect golden brown and crispy – about 20 minutes. Keep the heat high and stir vigorously. Ready-fried onions can be used as a time-saver.
3. Add Dry Aromatics:
   • When the onions are 70% done, add 1 tbsp fennel seeds, 1 tbsp coriander seeds, 4 bay leaves, 4 black cardamom pods, 6 green cardamom pods, 2 small cinnamon sticks, 1 tbsp whole cumin seeds, and 3 small pieces of mace.
   • Fry these spices with the onions until the onions reach a deep, crispy brown – about 5 more minutes. Avoid adding the whole spices too early to prevent burning.
4. Cook the Meat:
   • Add the marinated mutton to the pan. Keep the heat medium-high and sear for 10 minutes, ensuring the meat is well-coated with spices and develops a fantastic sear. Keep the meat moving to prevent burning at the bottom.
5. Simmer the Curry:
   • Once the meat has developed its glorious color, add 3 cups of water, or just enough to cover the meat. Bring it to a gentle boil, cover with a lid, and let it simmer on low heat for 90 minutes to 2 hours.
6. Final Touches:
   • Once cooked, behold the stunning red color achieved without any artificial help – just the magic of Kashmiri red chili. The meat should be so tender, it's practically falling off the bone.
   • Garnish with a generous handful of fresh coriander, which truly elevates the dish.

Serving Suggestions:

This one-pot wonder is deceptively simple yet bursting with authentic flavour. Serve with rice, naan, or both if you’re feeling indulgent.

Happy cooking