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Mutton Roganjosh
Mutton Roganjosh is a traditional Indian recipe (from Kashmir) for a classic Mughal dish of a slow-cooked curry of mutton in an aromatic base flavured with Nihari Masala. The full recipe is presented here and I hope you enjoy this classic Indian version of: Mutton Roganjosh.
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesMilk RecipesIndian Recipes
This is the traditional Kashmiri version of the British Indian Restaurant classic, lamb rogan josh. Here mutton (goat meat) is used instead of the more familiar lamb.
Ingredients:
4 tbsp neutral-flavoured vegetable oil
300g (2 cups) red onions thinly sliced
1kg goat shoulder meat cut intp 5cm chunks
For the Spice Paste:
250ml (1 cup) whole milk plain yoghurt
1/2 tsp Ground Cinnamon
¼ tsp ground cloves
¼ tsp saffron strands
1 tsp ground ginger
1 tbsp ground sweet paprika
1 tsp ground fennel seeds
1 ½ tsp Sea Salt
Method:
Pre-heat you oven to 175C (350F). Place a large cast iron casserole (Dutch oven) over medium heat. When the pan is hot add the oil and use to fry the onions and goat meat. Fry for about 15-20 minutes, stirring frequently, until the goat is nicely coloured on all sides.
In the meantime, add all the spice ingredients to a large mortar and pound and mix to a smooth paste. Transfer to a bowl and mix in 500ml (2 cups) water. If there are any lumps, take these out, pound in a mortar and return to the liquid.
When the goat meat is nicely coloured all over pour in the liquid spice blend, stir to combine, cover with a lid and transfer to the centre of your oven. Cook for 120 minutes then remove from the oven, stir to mix then add 80ml (1/3 cup) water and adjust the seasonings.
If the gravy is too thin for your liking return to the oven and cook for up to 30 minutes more.
Serve hot, accompanied by rice.
