Mutton Rogan Josh

Marinate the mutton: In a bowl, coat the mutton pieces with whisked yogurt, half of the Kashmiri red chili powder, ginger-garlic paste, dry ginger powder, fennel powder, and turmeric. Let it marinate for at least 1-2 hours, or preferably overnight in the refrigerator.

Heat mustard oil in a heavy-bottomed pot or pressure cooker until it smokes slightly. This removes its raw pungency. Let it cool for a minute.

Temper whole spices: Add the green cardamom, cloves, cinnamon, and bay leaves to the hot oil. Sauté for 30 seconds until fragrant.

Caramelize onions: Add the sliced onions and cook on medium heat, stirring frequently, until they turn a deep golden brown.

Cook the spice base: Add the remaining Kashmiri red chili powder, coriander powder, and asafoetida. Stir quickly for 20 seconds to avoid burning.

Brown the mutton: Add the marinated mutton along with all the marinade. Increase the heat and cook, stirring constantly, for 8-10 minutes until the mutton is seared and the oil starts to separate from the masala.

Slow cook: Add 2 cups of hot water and salt. If using a pressure cooker, cook for 6-8 whistles or until the mutton is very tender. If cooking in a pot, cover and simmer on low heat for 1.5 to 2 hours, adding water as needed, until the mutton is fall-off-the-bone tender and the gravy is rich and thick.

Finish: Once the mutton is cooked, simmer uncovered to achieve your desired gravy consistency. Stir in garam masala and check for seasoning. A pinch of sugar can be added to balance the flavors.

Garnish and serve: Turn off the heat. Garnish with fresh coriander leaves. Serve hot with naan, roti, or steamed rice.