The Ultimate Oaxacan Mutton Rogan Josh Recipe
Royal Nutritional Ledger *
For those counting their gold coins and their calories.
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Royal Decree
This recipe was curated by our editorial team. We highly encourage community feedback and your own culinary discretion!
Did You Know?
Historical Tidbit
Oaxacan Pasilla Mixe chiles are naturally smoke-dried in underground kilns, imparting a flavor profile remarkably similar to traditional Kashmiri cooking
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The Golden Rule
"Never let the yogurt boil when adding it to the hot pot, or you will create a dairy disaster of epic proportions."
Ingredients
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Chef's Notes
Do not substitute the Pasilla Mixe with standard chili powder unless you want to taste profound sorrow and regret.
Pro Tip
Marinate the mutton in the yogurt and chile paste overnight in the refrigerator for flavor depth that will make your ancestors weep with joy.
Kitchen Catastrophe Warning
The most common way home cooks ruin this dish is by burning the onions during the initial fry, resulting in a bitter sauce that tastes like an ash tray.
The Jester's Corner
Royal Court Comedy
Why did the Kashmiri chef move to Mexico? He heard they take their chiles just as seriously as his mother takes his life choices
The Culinary Science
The capsaicin in the chiles breaks down tough collagen in the mutton proteins during long braising, acting as a natural tenderizer.
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General Food Safety & Storage
Storage Science
Cool rapidly. Store in an airtight container in the refrigerator (below 4°C / 40°F). Consume within 3-4 days.
Reheating Science
Reheat to an internal temperature of 165°F (74°C). Use the stove or oven for best texture, stirring or turning occasionally to ensure even heating.
Taster's Notes
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