Slow-Cooked Kashmiri Mutton Rogan Josh with Almonds

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender mutton simmered in a fragrant tomato-yogurt sauce with toasted almonds and warm spices, creating a deeply satisfying main course. This Indian-inspired beef recipe, ready in about 125 minutes, pairs Mutton (bone-in, cubed), Onion (finely chopped), Tomato (pureed) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 105 min Serves 4 Indian cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 30g ghee in a heavy pot over medium heat until shimmering. Add 150g chopped onion and cook for 5-7 minutes until golden brown, stirring occasionally to prevent burning.
  2. Step 2: Stir in 20g grated ginger and 15g minced garlic, cooking for 2 minutes until fragrant. Add 10g Kashmiri red chili powder, 10g coriander powder, and 5g turmeric powder, cooking for 1 minute to toast the spices.
  3. Step 3: Add 500g cubed mutton, 200g tomato puree, 150g yogurt, and 300ml water. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour and 30 minutes until mutton is tender.
  4. Step 4: While mutton simmers, grind 30g ground almonds with a pinch of salt and 1 tablespoon water into a smooth paste. After 1.5 hours, stir in the almond paste and 10g garam masala. Add 1 cinnamon stick, 4 cardamom pods, and 4 cloves. Simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
  5. Step 5: Remove cinnamon stick and whole spices. Season with salt to taste. Serve hot with steamed basmati rice.

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