From the aromatic richness of Rogan Josh to the comforting flavours of Mutton Masala, these recipes bring classic Indian taste to your table
- Bilkul Online | Sunday Special
- By Tara Gill
Mutton Rogan Josh
A fragrant Kashmiri-style curry with tender mutton, yogurt and aromatic spices.
Ingredients
- 500 g mutton, preferably bone-in
- 3 tbsp oil
- 1 cup yogurt, whisked
- 2 onions, finely sliced
- 1 tbsp ginger-garlic paste
- 1 tsp Kashmiri red chilli powder
- ½ tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2–3 green cardamoms
- 1 black cardamom
- 1 cinnamon stick
- 3–4 cloves
- 1 bay leaf
- Salt to taste
- 1½–2 cups water
- 1 tsp garam masala
Method
- Heat oil and fry the whole spices for 30 seconds.
- Add onions and cook until golden.
- Add ginger-garlic paste and sauté for a minute.
- Add mutton and cook on medium-high heat for 8–10 minutes, stirring well.
- Lower the heat. Add yogurt gradually, stirring continuously so it doesn’t split.
- Add chilli powder, turmeric, cumin, coriander and salt.
- Cook for another 5 minutes, then add water.
- Cover and cook on low heat for 45–60 minutes, or until the mutton is tender. A pressure cooker will take about 5–6 whistles, depending on the meat.
- Finish with garam masala and serve with rice or naan.
Mutton Masala
A homestyle, thick and spicy onion-tomato mutton curry that goes particularly well with roti, naan or pulao.
Ingredients
- 500 g mutton
- 3 tbsp oil
- 2 large onions, finely chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1–2 green chillies
- 1 tsp turmeric
- 1½ tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp garam masala
- ½ cup yogurt
- 1 small cinnamon stick
- 3 cloves
- 2 green cardamoms
- Salt to taste
- 1½ cups water
- Fresh coriander
Method
- Heat oil and add cinnamon, cloves and cardamom.
- Add onions and fry until deep golden.
- Add ginger-garlic paste and green chillies; sauté for 1–2 minutes.
- Add tomatoes and cook until soft and the oil begins to separate.
- Add turmeric, chilli powder, coriander powder, cumin powder and salt.
- Add mutton and fry thoroughly for 10–12 minutes.
- Lower the heat and mix in the yogurt.
- Add water, cover and cook until the mutton becomes tender—about 45–60 minutes on the stovetop.
- Add garam masala and fresh coriander. Simmer for another 3–4 minutes.
Tip: For a richer taste, let the cooked mutton rest for 10–15 minutes before serving.
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