Ingredients

• 1 kg bone-in mutton, cut into curry pieces
• 120 ml mustard oil
• ¼ tsp asafoetida
• 2 leaves bay leaves
• 6 cloves
• 4 green cardamom pods
• 2 black cardamom pods
• 1 stick cinnamon
• 3 tbsp Kashmiri chilli powder
• 120 ml water for the chilli paste
• 250 g full-fat yogurt
• 2 tbsp ground fennel
• 1½ tsp ground dried ginger
• 1 tsp garam masala
• 750 ml hot water
• to taste salt

Method

1. 01
   Smoke the mustard oil Heat the mustard oil in a heavy pot over high heat until it starts to smoke lightly.
2. 02
   Cool the oil slightly Take the pot off the heat and let the oil cool for about one minute so the spices do not burn.
3. 03
   Temper the whole spices Return the pot to medium heat and add the asafoetida, bay leaves, cloves, green cardamom, black cardamom and cinnamon, and stir for about thirty seconds until fragrant.
4. 04
   Sear the mutton Add the mutton pieces with a little salt, turn the heat to high, and fry, stirring often, until the meat is browned on all sides and its juices have dried off.
5. 05
   Add the chilli paste Stir the Kashmiri chilli powder into the one hundred and twenty millilitres of water, pour it over the mutton, and cook on medium heat, stirring, for about three minutes.
6. 06
   Stir in the yogurt Turn the heat to low and add the whisked yogurt a large spoonful at a time, stirring constantly, until it is all absorbed into the meat.
7. 07
   Fry with fennel and ginger Sprinkle in the ground fennel, the dried ginger and salt to taste, and fry on medium heat, stirring, until the oil separates from the masala.
8. 08
   Braise until tender Pour in the hot water, bring it to a boil, then cover and simmer on low heat, stirring now and then, until the mutton is very tender.
9. 09
   Finish with garam masala Uncover, sprinkle in the garam masala, and simmer for about five minutes until the gravy is thick and a layer of red oil floats on top.
10. 10
    Serve with rice Taste for salt, take out the bay leaves if you like, and serve the rogan josh hot with plain steamed rice.