Entree: Pakistan – Mughlai Pakistani – مٹن روگان جوش ➤ Mutton Rogan Josh (Fragrant slow-braised mutton in a rich, spiced red gravy)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 30 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) bone-in mutton shoulder, cut into 1.5-inch (4 cm) pieces
- 1 1/2 cups (360 g) plain full-fat yogurt
- 2 medium onions, thinly sliced, about 10 oz (285 g) total
- 4 tbsp (60 ml) ghee or neutral oil
- 1 1/2 tbsp (22 g) ginger, minced or paste
- 4 cloves garlic, minced, about 12 g
- 1 tbsp (15 g) Kashmiri red chili powder or sweet paprika
- 1 tbsp (8 g) fennel powder
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1 g) turmeric
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 g) garam masala, plus extra for finishing
- 1/2 cup (120 ml) water or low-sodium meat stock
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1-inch (2.5 cm) cinnamon stick
- 2 bay leaves
- 1/4 tsp (0.5 g) asafoetida (hing), optional
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro, chopped for garnish

Instructions

1. Whisk the yogurt until smooth. In a bowl combine the yogurt, 1 tsp salt, 1 tbsp Kashmiri chili powder, 1 tbsp fennel powder, 1/2 tbsp ginger, 2 cloves minced garlic and the mutton pieces. Marinate 30 minutes to 2 hours in the refrigerator.
2. Heat 4 tbsp ghee or oil in a heavy-bottomed pot over medium heat. Add the cardamom, cloves, cinnamon stick, bay leaves and asafoetida; fry 30–45 seconds until fragrant.
3. Add the sliced onions and sauté, stirring frequently, until deep golden brown, about 12–18 minutes. Remove half the browned onions and set aside to finish the sauce.
4. Increase heat to medium-high. Add the remaining 2 cloves garlic and 1/2 tbsp ginger to the pot, stir 30 seconds, then add the marinated mutton (shake off excess yogurt). Brown the meat on all sides, about 6–8 minutes.
5. Stir in ground coriander, ground cumin, turmeric, and 1/2 tsp black pepper. Add the reserved browned onions back to the pot. Pour in 1/2 cup water or stock, scrape any browned bits from the bottom, bring to a simmer.
6. Cover, reduce heat to low, and simmer gently for 1 1/2 to 2 hours until mutton is fork-tender (or pressure cook 25–30 minutes at high pressure). Stir occasionally and add small amounts of hot water if the sauce becomes too dry.
7. When the meat is tender and the oil has separated slightly, stir in 1 tsp garam masala and 1 tbsp lemon juice. Adjust salt and heat with additional Kashmiri chili or paprika if desired.
8. Garnish with chopped cilantro and the reserved lightly browned onions. Serve hot with steamed basmati rice, naan, or rotis.