Kashmiri Rogan Josh (Slow Lamb — Kashmiri Chilli, No Onion Base)

Ingredients

• 1000g mutton (shoulder, cut into 40mm pieces)
• 80g Kashmiri chillies (dried, deseeded, soaked in 100 ml water 15 min)
• 50g ginger (minced very fine)
• 30g garlic (minced)
• 60 ml ghee
• 40g onion (minced fine)
• 200 ml full-fat yogurt
• 300 ml mutton stock
• 10 green cardamom pods (bruised)
• 8 Tellicherry black peppercorns
• 6 clove buds
• 4 Indian bay leaves
• 1 mace blade
• 1 black cardamom pod
• 8g sea salt
• 3g turmeric powder
• 2g cumin seeds (whole)
• 1g fennel seeds (whole)
• 30g fresh coriander (torn)
• 15g fresh mint (torn)
• 2 Kashmiri chillies (whole, for garnish)

Method

1. 1
   Blend soaked Kashmiri chillies with soaking water until smooth paste; strain through fine sieve, pressing solids; discard seeds and skin residue; reserve 60 ml chilli extract (this is the signature of Kashmiri rogan josh—no onion base, chilli-yogurt foundation).
2. 2
   Season mutton with 4g salt; set aside.
3. 3
   Heat ghee in heavy-bottomed pot over medium-high; add cumin seeds and fennel seeds; bloom 30 seconds until fragrant; add minced ginger and garlic; cook 3 minutes, stirring constantly.
4. 4
   Add chilli extract and yogurt alternately in 3 additions, stirring continuously to emulsify (mixture should achieve sauce-like consistency, not break); add turmeric powder and remaining salt; simmer 2 minutes.
5. 5
   Add mutton pieces; stir to coat evenly with sauce; bring to gentle simmer over medium heat.
6. 6
   Add whole cardamom, black peppercorn, clove, mace, bay leaves; cover pot; reduce heat to low; braise 90 minutes, stirring every 20 minutes and monitoring liquid level (sauce should reduce by half, coating meat in rich, brick-red sauce).
7. 7
   After 90 minutes, meat should be fork-tender; taste and adjust salt; fold in fresh coriander and mint.
8. 8
   Serve in warm handi or bowl; garnish with whole Kashmiri chillies (for visual identity), additional fresh herbs, and ghee drizzle; this rogan josh is notably drier and more concentrated than North Indian variants.