Discover the deep, warming flavours of this Indian-style mutton curry, inspired by the classic rogan josh. Perfect for slow cooking, this dish highlights the rich, distinctive taste of mature mutton.
INGREDIENTS
• 750g mutton or lamb shoulder cut into chunks
• 3 tbsp ghee or flavourless oil
• 2 large onions, thinly sliced
• 2 garlic cloves, crushed
• 3cm chunk of ginger, finely grated
• 2 tbsp tomato purée
• 100ml full-fat natural yogurt
• A few sprigs of coriander
WHOLE SPICES
• 1 cinnamon stick
• 6 green cardamom pods
• 2 black cardamom pods
• 5 cloves
• 2 dried red chillies
GROUND SPICES
• 2 tsp chilli powder
• 2 tsp ground cumin
• 1 tbsp ground coriander
• 2 tsp sweet pimentón
METHOD
1. Begin by heating the ghee or oil in a large, lidded casserole pan over a medium heat. Add the whole spices and dried chillies. Cook for 2 to 3 minutes until they release their fragrance.
2. Add the sliced onions and cook slowly for up to 30 minutes, stirring occasionally, until they become deeply golden and completely softened.
3. Stir through the crushed garlic and grated ginger, cooking for one further minute. Then, add all the ground spices and cook while stirring for a few minutes more, until wonderfully fragrant. Mix in the tomato purée.
4. Add the chunks of mutton shoulder to the pan. Fry the meat, turning it to coat it thoroughly in the spiced paste, for about 10 minutes.
5. Pour in 200ml of water and bring the curry to a gentle simmer. Place the lid on the pan and leave to simmer slowly for 2 hours and 30 minutes, or until the mutton is beautifully tender. Check occasionally, adding a little more water if the curry looks too dry.
6. Once the meat is tender, stir in the full-fat yogurt and simmer for a final 5 minutes. 7. To serve, finish with a scattering of chopped fresh coriander and an extra drizzle of yogurt. This hearty curry is perfect with steamed rice, warm flatbreads, and a crisp side salad.
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