Punjabi Mutton Rogan Josh
A fragrant, slow-cooked Punjabi lamb curry characterized by a rich red gravy flavored with Kashmiri chilies and aromatic spices.
Step-by-Step Instructions
Heat ghee in a heavy pot, add sliced onions, ginger paste, and garlic paste; sauté until deeply browned.
Add mutton pieces and sear on high heat for 10 minutes until well-browned.
Whisk yogurt with Kashmiri red chili powder, garam masala, and salt; lower flame and stir into the mutton.
Add water, cover tightly, and simmer on low heat for 50 minutes until meat is tender and swimming in red ghee.
Serve hot with garlic naan or basmati rice.
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