Mutton Rogan Josh

Instructions

1. 1Pressure cook the mutton: Add 300 g mutton, 1 tsp turmeric, 1 tbsp salt, ½ tbsp black pepper, 1 tbsp ginger-garlic paste, and 4 slit green chilies to an Instant Pot. Add enough water to cover the mutton.
2. 2Cook the mutton: Pressure cook for 20 minutes, until the mutton is tender.
3. 3Bloom the spices: Meanwhile, heat 4 tbsp sunflower oil in a pan over medium-high heat. Add 1 tbsp fennel seeds, 1 tbsp cumin seeds, 2–3 green chilies, mace, black cardamom, green cardamom, cloves, cinnamon sticks, and bay leaves. Cook for about 1 minute until fragrant.
4. 4Cook the onion: Add 1 diced red onion and cook for about 3 minutes.
5. 5Add the tomatoes: Add 3 small diced tomatoes and cook until softened.
6. 6Add the mutton: Once cooked, reserve about ¾ of the mutton broth. Add the mutton and remaining ¼ of the broth to the pan. Stir to combine.
7. 7Prepare the yogurt mixture: In a bowl, mix 2 cups dahi, 1 tbsp ginger powder, 2 tbsp Kashmiri chili powder, and 1 tbsp coriander powder until smooth.
8. 8Add the yogurt: Pour the yogurt mixture into the pan and stir well to combine with the mutton and spices.
9. 9Simmer the Rogan Josh: Cook for about 7 minutes, allowing the flavors to come together. Gradually add the reserved broth until the curry reaches your desired consistency.
10. 10Serve: Serve the Mutton Rogan Josh hot with rice or flatbread.