North Indian · Lunch, Dinner
Rogan josh
Tender mutton simmered slowly in a Kashmiri chilli and fennel gravy, deep red and richly spiced.
- Calories
- 637 kcal
- Protein
- 53 g
- Carbs
- 56 g
- Fat
- 22 g
- Prep
- 15 min
- Cook
- 50 min
Per serving, for one person.
Contains: dairy.
Ingredients
- 220 g Mutton (goat, bone-in)
- 90 g Plain yogurt (curd)
- 4 g Fennel powder (saunf)
- 1½ tsp Chilli powder
- 6 g Ginger
- 2 cloves Garlic
- ½ tsp Cardamom
- ½ tsp Cinnamon
- ¾ tbsp Sunflower oil
- ½ tsp Salt
- 4 g Coriander
- 55 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Heat oil, fry garlic, ginger, cardamom and cinnamon for a minute, then add the mutton and sear for 8 minutes.
- Whisk in the curd, fennel powder and chilli powder, then add 200ml water.
- Cover and simmer gently for 40 minutes, stirring occasionally, until the mutton is tender and the gravy is thick.
- Season with salt, finish with coriander, and serve with the rice.
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