Mutton Rogan Josh with Boneless Mutton
A Kashmiri-style rogan josh with boneless mutton, red with Kashmiri chilli and fragrant with fennel and ginger.
Raw materials
Boneless mutton cooks evenly and shreds into the gravy.
Ingredients
Method
Whisk the curd, keep the heat low when it goes in, and let the oil rise.
- 01Get set
Take the mutton out of the fridge 15 minutes before cooking. Do not wash it: Meatigo mutton is cleaned and ready to cook from pack to pan.
- 02Temper the oil
Heat the oil until it just smokes, then lower the heat. Add the whole spices for 30 seconds.
- 03Seal the mutton
Add the mutton and cook on high for 8 minutes until browned on all sides.
- 04Add the spices
Reduce the heat. Add the chilli, fennel and ginger powders in a little water, stir for 1 minute, then add the onion.
- 05Add the curd
Off the heat, stir in the curd. Return to low heat and cook for 8 minutes, stirring, until the oil separates.
- 06Simmer
Add the hot water and salt. Cover and simmer on low for 35 to 40 minutes until the mutton is tender.
Questions
Why did the curd split?+
The pan was too hot or the curd was cold. Whisk it well and add it off the heat.
Is it very spicy?+
Kashmiri chilli adds colour more than heat.