A long, slow recipe — best made the day before.
Kashmiri·
Kashmiri Mutton Rogan Josh
Bone-in shoulder, dry-roasted spices, colour from Kashmiri chillies — no shortcuts.
2h 10m Serves 6 Medium
HK
By
House kitchen
Method
Step by step.
- 01
Sear mutton in mustard oil for 8 minutes.
- 02
Add fennel, ginger, chilli, asafoetida. Cook 5 minutes.
- 03
Add 3 cups water, simmer 90 minutes covered.
- 04
Reduce till oil splits. Rest 10 minutes before serving.
Chef's note
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