Yorkshire Mutton Rogan Josh (Ninja Foodi Version)
This recipe has been adapted to make full use of the Ninja Foodi’s pressure cooking and sautéing functions, ensuring the rich and robust flavour of the Rogan Josh with tender mutton cooked in a fraction of the time.
Method:
- Set the Ninja Foodi Max to the sauté function on medium heat. Add the ghee or vegetable oil to the pot, followed by the cinnamon stick, cardamom pods, cloves, bay leaves, and fennel seeds. Sauté for 1-2 minutes until fragrant.
- Add the sliced onions to the pot and sauté for 8-10 minutes until softened and golden brown.
- Stir in the minced garlic and grated ginger, cooking for a further 2 minutes until fragrant.
- Add the ground coriander, cumin, turmeric, Kashmiri chilli powder, and paprika. Stir for 1-2 minutes to toast the spices.
- Add the diced mutton to the pot, stirring to coat the meat with the spices. Sauté for 4-5 minutes until the mutton is browned.
- Stir in the chopped tomatoes and yoghurt, ensuring everything is well mixed.
- Pour in the stock and stir to combine.
- Secure the lid on the Ninja Foodi Max, set the pressure cooker function to high, and cook for 40 minutes.
- Once the cooking time is finished, carefully release the pressure manually.
- Open the lid and switch back to the sauté function on medium. Stir in the garam masala and salt to taste. Let the curry simmer for an additional 10 minutes with the lid off to thicken the sauce.
- Garnish with fresh coriander and serve with basmati rice or naan bread.
Sides:
- Cucumber Raita
A cooling yoghurt-based side dish with diced cucumber, a sprinkle of cumin, and fresh coriander. It helps to counterbalance the heat and spice of the Rogan Josh.
- Garlic and Coriander Naan
Soft, fluffy naan brushed with garlic butter and sprinkled with fresh coriander. Perfect for mopping up the rich curry sauce.
- Basmati Rice
Light, fragrant basmati rice cooked with a pinch of saffron or cumin seeds. It’s a neutral base that pairs beautifully with the Rogan Josh's bold flavours.
- Spiced Roasted Vegetables
Roasted aubergine, courgette, and peppers seasoned with cumin and turmeric. The slight char on the vegetables adds texture and a mild smoky taste that complements the mutton curry.
- Tarka Dal
A comforting side dish made with lentils, flavoured with ghee, cumin seeds, garlic, and dried chillies. It adds an earthy depth to the meal and is filling alongside the curry.
- Aloo Gobi
A dry curry of potatoes and cauliflower cooked with turmeric, cumin, and coriander. Its mild spices and satisfying texture pair well with the saucy mutton.
- Pickled Onions or Mango Chutney
Pickled red onions or a sweet mango chutney provide a bright, tangy contrast to the rich curry, refreshing your palate between bites.
Bread Options:
- Chapati
Simple, unleavened flatbreads that are light and perfect for scooping up the curry without being too heavy.
Salad Suggestions:
- Kachumber Salad
A simple chopped salad of cucumber, tomato, red onion, and fresh coriander with a squeeze of lime. It's light, fresh, and offers a zesty contrast to the heavier curry.
