Rogan Josh

Ingredients

• 800g mutton on the bone
• 1 cup curd, whisked
• 3 tbsp kashmiri chilli powder
• 1 tsp fennel powder
• 1 tsp dry ginger powder (sonth)
• 1 tsp garam masala
• Whole spices: cloves, cardamom, cinnamon, bay
• Hing
• 5 tbsp ghee

Method

1. No onions and no tomatoes. That's not an omission, it's the recipe.
2. Whole spices and hing in ghee, then the mutton. Sear hard on high for 10 minutes till browned all over.
3. Take the pot off the heat, add the whisked curd, then return to low and stir constantly till it's absorbed.
4. Chilli powder, fennel, dry ginger, salt. Fry 5 minutes — the colour comes from kashmiri chilli, not from browning.
5. 2 cups hot water, cover, simmer 50 minutes (or pressure cook 6 whistles) till the meat falls off the bone.
6. Garam masala at the end. The gravy should be thin and red with ghee floating on top.