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Yorkshire Mutton Rogan Josh

A rich and fragrant curry using local Yorkshire mutton for a heartier and more robust flavour, paired with the traditional spices of a Rogan Josh. This dish is perfect for a warming meal, bringing together the best of British lamb or mutton and Indian spices.

INGREDIENTS
  • 1 kg diced Yorkshire mutton
  • 4 tbsp ghee or vegetable oil
  • 2 large onions, finely sliced
  • 6 garlic cloves, minced
  • 1 thumb-sized piece of fresh ginger, grated
  • 400g tinned chopped tomatoes
  • 200ml plain yoghurt
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • 2 tsp Kashmiri chilli powder (adjust to taste)
  • 1 tbsp paprika
  • 2 tsp garam masala
  • 1 cinnamon stick
  • 4 green cardamom pods
  • 4 cloves
  • 2 bay leaves
  • 1 tsp fennel seeds
  • 250ml lamb or beef stock
  • Salt to taste
  • Fresh coriander for garnish
  • Basmati rice or naan bread, to serve
METHOD

  • Heat the ghee or oil in a large, heavy-bottomed pot over medium heat. Add the cinnamon stick, cardamom pods, cloves, bay leaves, and fennel seeds. Fry for 1-2 minutes until the spices become fragrant.
  • Add the sliced onions to the pot and cook gently, stirring occasionally, for 10-15 minutes until they soften and start to turn golden brown.
  • Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
  • Add the ground coriander, cumin, turmeric, Kashmiri chilli powder, and paprika to the pot. Cook the spices for 2-3 minutes, stirring constantly to avoid burning.
  • Stir in the diced mutton, ensuring it is well coated with the spice mixture. Cook the mutton for 5-7 minutes, allowing it to brown slightly.
  • Add the chopped tomatoes and yoghurt, stirring well to combine. Simmer the mixture for 5 minutes, allowing the tomatoes to break down.
  • Pour in the stock and bring the curry to a gentle simmer. Reduce the heat to low, cover the pot with a lid, and cook for 1.5 to 2 hours, stirring occasionally. The mutton should become tender and the sauce thick and rich.
  • Towards the end of cooking, stir in the garam masala and season with salt to taste. Let the curry cook uncovered for a further 10 minutes to allow the sauce to thicken.
  • Garnish with fresh coriander and serve with basmati rice or naan bread.

Shop for Ingredients

Yorkshire Mutton Diced – 500g

Original price was: £11.50.Current price is: £10.35.

Diced Lamb

Yorkshire Lamb Diced – 500g

Original price was: £14.50.Current price is: £13.05.

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.

Related Recipes & Guides

Mutton Stroganoff

Mutton Stroganoff

Grid Iron Recipes

Grid Iron Gourmet

Preparation Time: 30 minutes
Cooking Time: 1.5 to 2 hours - Ninja - 50 minutes (40 minutes pressure cooking + 10 minutes simmering)

Hot Tips

  • For a smoother sauce, blend the onions, garlic, and ginger into a paste before cooking.
  • If you prefer a bit of extra richness, stir in a splash of cream or extra yoghurt at the end of cooking.
  • Mutton benefits from slow cooking, so don't rush the process; the longer it cooks, the more tender and flavourful it becomes.

Pairings

Alcoholic Options:

  • Riesling
    A slightly off-dry Riesling with a touch of sweetness and crisp acidity works well with spicy curries. It balances the heat of the Rogan Josh while complementing the rich, earthy mutton.
  • Gewürztraminer
    Known for its aromatic profile with notes of lychee, rose, and spice, this wine’s subtle sweetness and full body make it a great match for spiced dishes like Rogan Josh.
  • IPA (India Pale Ale)
    A light, citrusy IPA cuts through the richness of the curry and has enough bitterness to stand up to the robust flavours. Opt for a milder version to avoid overpowering the dish.
  • Lager
    A crisp, refreshing lager provides a clean, neutral backdrop to the curry's bold spices without competing with the dish’s flavours.
  • Cider
    A slightly sweet and sparkling cider, especially apple or pear, adds a refreshing contrast to the spiciness and richness of the mutton.

Non-Alcoholic Options:

  • Mango Lassi
    This classic yoghurt-based drink with ripe mango and a hint of cardamom cools the palate and balances the spice of the curry. It also adds a creamy, fruity contrast.
  • Cucumber and Mint Cooler
    A refreshing drink made from cucumber, mint, lime, and a touch of honey, topped with sparkling water. It’s light and revitalising, helping to cleanse the palate between bites.
  • Coconut Water
    Naturally sweet and hydrating, coconut water pairs well with spicy food, offering a tropical twist while cooling the heat of the curry.
  • Ginger Beer
    A non-alcoholic ginger beer with its spicy kick and fizz complements the deep flavours of the curry, while its sweetness balances the heat.
  • Masala Chai
    If you enjoy tea, a lightly spiced masala chai with cardamom, cinnamon, and ginger can be a warm and comforting drink to enjoy with your meal.