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1
Blend soaked Kashmiri chillies with soaking water to fine paste; pass through fine sieve, pressing to extract deep red extract; reserve 80 ml (this chilli extract forms the soul of Wazwan rogan josh—rich, fruity, not sharp).
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2
Marinate mutton in yogurt, ginger-garlic paste, papaya paste (if using), salt, turmeric, red chilli powder for 45 minutes at room temperature (enzyme and spice penetration).
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3
Heat ghee in large, heavy-bottomed handi or pot over medium-high; add cumin seeds and fennel seeds; bloom 40 seconds until aromatic; add minced ginger-garlic; cook 4 minutes, stirring constantly until pale golden.
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4
Add Kashmiri chilli extract and marinated mutton (with marinade); stir vigorously for 3 minutes to coat meat evenly; the mixture should smell intensely of cardamom, chilli, and toasted spice.
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5
Pour in mutton stock; add whole cardamom, black peppercorn, clove, mace, bay leaves, black cardamom, star anise, Kashmiri chilli powder; bring to gentle simmer.
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6
Cover pot; reduce heat to lowest setting; braise 100 minutes, stirring every 20 minutes with care to avoid breaking down meat completely (meat should remain in 40mm pieces, not disintegrate); sauce should reduce to 200 ml, achieving deep brick-red colour and coating meat luxuriously.
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7
Taste and adjust seasoning with additional salt if necessary; fold in fresh coriander and mint gently.
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8
Transfer to warm handi for table presentation; garnish with julienned ginger, whole Kashmiri chillies, and additional mint and coriander; drizzle with 10 ml additional ghee; this is Kashmiri Wazwan rogan josh in festive context—served as centrepiece of elaborate banquet, often followed by multiple meat courses. Serve with Kashmir rice (rice infused with cardamom and cumin).
