Mutton Rogan Josh (Cream-infused)

Rinse the mutton pieces thoroughly and drain well.

Combine the mutton with yogurt, ginger-garlic paste, salt, turmeric, and cream in a large bowl. Mix until the pieces are evenly coated.

Cover and marinate for at least 30 minutes. For deeper flavors, refrigerate overnight.

Grind ginger, garlic, and green chillies into a coarse paste.

Heat oil in a heavy-bottomed pot over medium heat. Add bay leaves, black cardamom, green cardamom, cloves, cinnamon stick, star anise, coriander seeds, black peppercorns, mace, and nutmeg. Stir until they release their aroma.

Add the ginger-garlic-chilli paste and sauté until golden and fragrant.

Add chopped onions and cook until golden brown and the oil separates.

Stir in tomatoes, cooking until they soften and become mushy.

Add Kashmiri red chilli powder and cook until the oil separates from the masala.

Add the marinated mutton (reserve any excess marinade) to the pot. Sauté on medium-high heat for 6-8 minutes.

Mix in coriander powder, cumin powder, and salt. Add the reserved marinade and cook for a few more minutes.

Pour in hot water, stir well, and bring to a boil.

Reduce the heat to low, cover, and simmer for 60-75 minutes, stirring occasionally.

Check for tenderness—the meat should easily pull away from the bone.

Adjust seasoning if needed. Stir in garam masala and ghee for added richness.

Garnish with freshly chopped coriander. Let it rest for a few minutes before serving.

Serve hot with steamed rice, paratha, tandoori roti, or naan.