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Tamilnadu · Dinner

Mutton Roganjosh Tamil Style

The Tamil home cook's evening mutton — bone-in mutton slow-cooked in a richly spiced sesame oil gravy with freshly ground garam masala and coconut, creating a thick, deeply flavoured gravy that is quintessentially Tamil despite the North Indian-inspired name. Served with plain rice or chapati for dinner.

🧺 Ingredients

• 800 g bone-in mutton, medium pieces
• 3 large onions, finely chopped
• 3 tomatoes, finely chopped
• 2 tbsp ginger-garlic paste (fresh ground)
• 2 tsp red chilli powder
• 1.5 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp garam masala (Tamil-style: cinnamon + cloves + cardamom + star anise, freshly ground)
• 1 tsp fennel powder (sombu podi)
• 1 tsp salt
• 4 tbsp sesame oil
• ¼ cup fresh grated coconut
• 1 tsp poppy seeds (khus khus), soaked 20 min
• 1 tsp fennel seeds
• 3 tbsp water
• 1 piece cinnamon (3 cm)
• 4 cardamom pods
• 4 cloves
• 2 bay leaves
• 1 star anise
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 6 whistles is required for bone-in mutton — fewer whistles leave the meat tough.

👩‍🍳 How to make Mutton Roganjosh Tamil Style

1. Grind coconut paste (no heat): Grind coconut, soaked poppy seeds, and fennel seeds with 3 tbsp water to a smooth, creamy paste. Keep aside.
2. Temper whole spices (medium heat): Heat sesame oil in a large pressure cooker base on medium. Add mustard seeds — crackle. Add cinnamon, cardamom, cloves, bay leaves, and star anise. Fry 30 seconds until fragrant.
3. Fry onions (medium heat): Add onions. Fry for 12–15 minutes until deeply golden-brown and significantly reduced.
4. Add ginger-garlic and tomatoes (medium heat): Add ginger-garlic paste — fry 3 minutes. Add tomatoes — cook 8–10 minutes until masala is thick and oil separates.
5. Add spice powders (medium heat): Add red chilli powder, coriander powder, turmeric, fennel powder, and ½ tsp salt. Fry 2 minutes. Add curry leaves.
6. Add mutton and sear (medium-high heat): Add mutton pieces. Increase to medium-high. Sear for 8–10 minutes, turning every 2–3 minutes, until all surfaces are sealed and lightly browned. The masala will coat the mutton richly.
7. Add coconut paste and water (medium heat): Add the coconut-poppy paste. Stir thoroughly. Fry 3 minutes. Add 2 cups water. Stir. Close the pressure cooker.
8. Pressure cook (high, then medium): Cook on high until steam, then reduce to medium. Cook for 6 whistles. Turn off and let pressure release naturally — minimum 15 minutes. Do not force release.
9. Reduce the gravy (medium heat, uncovered): Open the pressure cooker. The mutton should be very tender — a fork should slide in easily. Add garam masala and remaining salt. Taste and adjust. Cook uncovered on medium for 12–15 minutes until the gravy thickens, oil separates fully, and turns a deep reddish-brown. Stir every 4 minutes.
10. Rest and serve: Turn off. Rest 10 minutes. The gravy thickens further. Serve with plain rice, chapati, or parotta.

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