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    Whisk Affair » Recipes » Dal & Curries » Chicken Curries » Authentic Kashmiri Mutton Rogan Josh (Kashmiri Lamb Curry)

    Published: Feb 20, 2019 | Last Updated On: May 31, 2020 by Neha Mathur

    Authentic Kashmiri Mutton Rogan Josh (Kashmiri Lamb Curry)

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    Mutton Rogan Josh Recipe is a Kashmiri style Lamb Curry made with spices like fennel and dry ginger. #Indian #Mutton #Curry

    This Authentic Kashmiri Mutton Rogan Josh is a Kashmiri style Lamb Curry made with spices like fennel seeds and dry ginger. Spicy, loaded with yummy flavours this is a perfect easy to make curry to mop with some yummy loaf of bread. Here is how to make it.

    Side view of Mutton Rogan Josh served in a bowl.

    I have always been a fan of a good Mutton curry!

    If you give me a choice between Chicken and Mutton Curry, I would definitely go for the later one.

    It’s not like I don’t enjoy eating Chicken, I do, but there is something about Mutton and it always tastes better, at least for me.

    So whenever I come across a rich and delectable Mutton Curry, I have to try it at home.

    And that’s the first thought when I tasted this curry at a friend’s house.

    She got the recipe from a Kashmiri and the taste was just unimaginable. 

    Ghee floating on the top of a thin colored Mutton gravy, aah, what day it was!

    I took the recipe from her immediately and made this delectable Curry at home coming weekend.

    Since then, it’s my husband’s favorite, I can say. 

    There is always a huge smile on his face, when I say there is Mutton Rogan Josh for dinner. Haha! 

    During some more further research about the same, I came to know that there are two different versions of this dish.

    Kashmiri Muslims prepare it with onion and garlic while the Pandits use only yogurt to make it.

    I have made the Kashmiri Pandit’s version of the same without onion and garlic and it turned out delicious.

    During many parties and gala dinners, I have served this curry to my guests.

    This dish is such that any individual who loves feasting on non vegetarian delicacies will instantly fall in love with it.

    You can make versions of it like Lamb Rogan Josh or Chicken Rogan Josh, although traditionally it is always made with goat mutton.

    If you prefer Mutton just like, here are some more recipes for you – Punjabi Mutton Curry, Indian Mutton Curry, Railway Mutton Curry, Bhuna Gosht and Mutton Korma. 

    So, next time you are planning to make a Mutton Curry, take a note of the Rogan Josh recipe, I am sure you will really enjoy making and reslishing this one.

    What is Rogan Josh?

    It is a deep red spicy lamb or mutton dish of Persian origin. It was brought to Kashmir by the Mughals.

    The dish has a thin red colored gravy and a thick layer of ghee on top. 

    To make this Rogan Josh recipe, I have used little less ghee as compared to the authentic version but you choose to increase the amount of ghee.

    I can assure though that it tasted great with the amount of ghee I used.

    I have also cooked it in a pressure cooker to save time but in earlier days, it was the slow cooking process that made the lamb extremely tender.

    The characteristic red color of rogan josh comes from the use of liberal amount of Kashmiri red chilli powder and ratan jot which is root of a plant having a deep red color.

    If ratanjot is not available, you can skip using it.

    It doesn’t change the taste of the dish dramatically so it could be optional to use it.

    Infact, I too didn’t use it this time as I was short of it.

    Some people also use dry cockscomb flowers in their recipe.

    Soak 1 cup dried flowers in 1 cup warm water for 15-20 minutes.

    Strain and use the water in the recipe. It gives a very peculiar taste and color to the dish.

    Some people make this dish in mustard oil too. You can choose to use ghee or mustard oil.

    Close up view of Mutton Rogan Josh

    The bold flavor of spices like fennel seeds and dry ginger powder shone through the Kashmiri Rogan Josh and the meat fell off the bone while eating. Drooling right?

    We also drooled while the curry was underway and the charm of eating it was unmatchable.

    Other Kashmiri Recipes that you may like:

    • Kahwa Tea
    • Shufta
    • Al Yakhni
    • Methi Chaman

    Serving Suggestions

    As it has thin watery gravy, it tastes delicious with plain simple Steamed Rice or a Phulka.

    But you can also serve it along with Naan, Laccha Paratha or Rumali Roti.

    How to thicken Rogan Josh?

    Ideally Rogan Josh has a thin watery gravy and that’s how it is traditionally made.

    But if you want to thicken the gravy, you can add 2 tablespoon all purpose flour in the yogurt and whisk it well before adding in the pan.

    It will thicken the gravy and keep the taste intact. I have added just 1 teaspoon of maida to avoid separating of yogurt and not for thickening the gravy.

    How to use Ratanjot in the curry?

    If using Ratanjot, heat 2 tablespoon ghee and once the ghee is hot, switch off the flame and a small piece of ratanjot in the ghee.

    Let the color of the ratanjot steep in the ghee for a few minute. Discard ratanjot and pour the ghee in the ready curry.

    How to make Rogan Josh spice mix?

    To make Rogan Josh spice mix, ¼ teaspoon hing, 2 tablespoon Kashmiri red chilli powder, 3 teaspoon fennel powder, 1 teaspoon ginger powder and 1 tablespoon coriander powder and mix well.

    Store this mix in a glass jar and use as required.

    Kashmiri Muslim Style Recipe

    To make Mutton Rogan Josh recipe with onion and garlic like Kashmiri muslims, add sliced 1 cup onion and 10-12 crushed cloves of garlic in the pressure cooker after adding the dry red chillies.

    Fry them until they turn golden brown.

    Then add mutton and follow the recipe as mentioned below.

    Variations

    Rogan Josh is a delicious curry and you can replace mutton in it with your choice of meat.

    Try using chicken, lamb or even beef to make this curry.

    Vegetarians can even try it with paneer or cauliflower.

    You might also like

    Kerala Crab Curry

    Kerala Style Mutton Curry

    Kaleji Masala

    Rajasthani Laal Maas

    Step By Step Recipe

    Soak saffron in milk. Heat ghee in a pressure cooker.

    Mustard Oil in a pressure cooker

    When the ghee is hot, add black cardamom, cloves and whole peppercorns. Fry for 10 seconds. 

    Black Cardamon, cloves, peppercorn in oil

    Add whole red chilies, cumin seeds and asafoetida.

    whole red chillies, cumin seeds and hing in oil.

    Add the mutton and cook on high heat for 5-6 minutes, till it turns slightly brown.

    Mutton added in the pressure cooker.

    Now add ½ cup water and cook for 10-12 minutes on low flame. Whisk the yogurt with 1 teaspoon maida. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder, salt and milk with saffron. Mix well.

    Dry spices added in curd in a bowl

    Curd mixed with dry spices in a bowl

    Add the yogurt in the pan. Cook for a minute.

    Curd added in pressure cooker along with mutton

    Add a cup of water and cook the mutton for 15-20 minutes on medium low heat till done. 

    water added in pressure cooker

    Pour the oil infused with ratanjot if available. Taste and adjust the salt. You can also add garam masala at this stage. Serve hot with steamed rice or Naan.

    Pressure cooked mutton rogan josh

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Rogan Josh  is a Kashmiri style Mutton (Lamb) Curry made with spices like fennel seeds and dry ginger.

    Mutton Rogan Josh Recipe

    Rogan Josh  is a Kashmiri style Mutton (Lamb) Curry made with spices like fennel seeds and dry ginger.
    4.10 from 31 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    Servings: 4 people
    Calories: 715kcal
    Author: Neha Mathur

    Ingredients 

    • 5 tablespoon Ghee
    • 3-4 Black Cardamom (Crushed)
    • 4-5 Cloves (Crushed)
    • 8-10 Black peppercorn (Crushed)
    • 4-5 Dry Red Chillies
    • 1 teaspoon Cumin Seeds
    • ¼ teaspoon Hing
    • 800 g Mutton
    • 2 tablespoon Milk (Hot)
    • 1 pinch Saffron
    • ½ cup Yogurt
    • 1 teaspoon Maida
    • 1 and ½ tablespoon Kashmiri Red Chilli Powder
    • 3 teaspoon Fennel Powder
    • 1 teaspoon Dry Ginger Powder
    • 1 tablespoon Coriander Powder
    • Salt to taste
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    Instructions

    • Soak saffron in milk .
    • Heat ghee in a pressure cooker.
    • Add black cardamom, cloves and whole peppercorns.
    • Fry for 10 seconds.
    • Add whole red chilies, cumin seeds and asafoetida.
    • Add the mutton and cook on high heat for 5-6 minutes, till it turns slightly brown.
    • Now add ½ cup water and cook for 10-12 minutes on low flame.
    • Whisk the yogurt with 1 teaspoon maida.
    • Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder, salt and milk with saffron.
    • Mix well.
    • Add the yogurt in the pan.
    • Cook for a minute.
    • Add a cup of water and cook the mutton for 15-20 minutes on medium low heat till done.
    • Serve hot with steamed rice or Naan.

    Notes

    This dish is traditionally made in ghee but you can choose to use any oil of your choice.
    Adding some maida in yogurt make sure it doesn't split while cooking.
    Rogan josh is traditionally made in a pan over low heat but I used a pressure cooker to fasten the process.

    Nutrition

    Calories: 715kcal | Carbohydrates: 11g | Protein: 38g | Fat: 57g | Saturated Fat: 18g | Cholesterol: 150mg | Sodium: 175mg | Potassium: 881mg | Fiber: 2g | Sugar: 5g | Vitamin A: 515IU | Vitamin C: 68.3mg | Calcium: 183mg | Iron: 5.8mg
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    More Chicken Curry Recipes

    • Chicken Kali Mirch (Black Pepper Chicken Curry)
    • Restaurant Style Kadai Chicken (Chicken Karahi Curry)
    • Malai Chicken Curry (Murgh Malaiwala)
    • Restaurant Style Chicken Angara

    Reader Interactions

    Comments

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      Recipe Rating




    1. FARIDA BANU

      October 27, 2018 at 6:52 am

      5 stars
      Wow. Looks delicious. Nice recipe and very clear steps.

      Reply
      • Neha Mathur

        October 31, 2018 at 1:28 pm

        Thnx a lot 🙂

        Reply
    2. Shital

      October 28, 2018 at 1:30 am

      Hi
      Looks very delicious and lip smacking ..I am making it today

      Reply
      • Neha Mathur

        October 31, 2018 at 1:28 pm

        Do try and leave your feedback 🙂

        Reply
    3. Amna

      November 05, 2018 at 11:50 am

      5 stars
      Just made the recipe today! Followed the Muslim variation and it turned out extremely delicious.

      Reply
      • Neha Mathur

        November 12, 2018 at 1:25 pm

        Thnx a lot for trying and leaving your feedback 🙂

        Reply
    4. Zainab

      May 11, 2019 at 4:16 pm

      Nice recipe. Will be making it tomm. Little help.
      If i am using onion and garlic am i suppose to still add hing? If yes any substitute or hing is best?

      Reply
      • Neha Mathur

        May 13, 2019 at 1:31 am

        If you have it, you can add but if not, feel free to skip it.

        Reply
    5. Smriti Khanna

      May 26, 2019 at 6:38 pm

      Made it today… hubby loved it…

      Reply
      • Neha Mathur

        May 27, 2019 at 4:28 am

        Thnx for trying 🙂

        Reply
    6. Amruta Chand

      July 10, 2019 at 7:00 am

      Hey.. lovely recipe. Would love to try it.
      Just quick question .. if i plan to cook in pressure cooker, for how many whistles should i cook?

      Thank you

      Reply
      • Neha Mathur

        July 15, 2019 at 1:45 am

        Hi Amruta, I generally cook for 1 whistle on low heat. Then simmer the heat to low and cook for 12-15 minutes.

        Reply
      • Rupayan Banerjee

        July 24, 2019 at 12:34 pm

        5 stars
        It is a delicious recipe Neha. I made it and it was lip smacking. Looking forward to more such recipes.

        Reply
        • Neha Mathur

          July 24, 2019 at 6:18 pm

          I am glad you liked the recipe 🙂

          Reply
    7. Beatrice Lewis

      July 26, 2019 at 2:49 am

      Very simple recipe Neha prepared it with Beef -turned out very good, thank you. Beatrice

      Reply
      • Neha Mathur

        July 26, 2019 at 3:13 pm

        I am so glad you liked it 🙂

        Reply
    8. Gaurav Tuli

      August 31, 2019 at 9:55 am

      5 stars
      So I tried making this exactly how the recipe said – with curd and pressure cooked.
      And WOW! even with such less ingredients it tastes amazing!!
      Thanks a lot for this recipe, I think this is my new go to recipe for mutton.

      Reply
      • Neha Mathur

        September 03, 2019 at 4:12 am

        Thanks for trying and leaving your feedback 🙂

        Reply
        • Gaurav Tuli

          September 08, 2019 at 12:26 pm

          5 stars
          Made it again today and I’m in love with this recipe!! Thanks once again!!

          Reply
          • Neha Mathur

            September 09, 2019 at 3:11 am

            Thanks a lot 🙂

            Reply
    9. tamucurry

      October 16, 2019 at 1:55 pm

      5 stars
      Hi!!
      It was delicious. Is there anything you can put in KevdaWater at the end?

      Reply
      • Neha Mathur

        October 17, 2019 at 2:40 am

        Thanks. You can skip adding it. It is a traditional ingredient in Mughlai cooking and gives a very peculiar taste. Having said that, it can definitely be skipped.

        Reply
    10. Suruchi

      November 17, 2019 at 9:16 am

      Hello… It’s a really good recipe… Easy to make… I tried it however it’s gone little too spicy (teekha) … Any suggestions to fix it ??

      Reply
      • Neha Mathur

        November 18, 2019 at 1:48 am

        You can add a few potato cubes to the gravy. They will absorb some of the spice. Or else add coconut milk to it. The taste will change drastically but it will still be good.

        Reply
    11. Avishek Dan

      February 12, 2020 at 8:05 am

      5 stars
      Made this with chicken and it tastes and smells heavenly.

      Reply
      • Neha Mathur

        February 17, 2020 at 3:03 am

        Good to hear this 🙂

        Reply
    12. Mohini

      February 29, 2020 at 9:02 am

      Hi Neha! I’m not sure how it’ll turn out since the exact quantity of ingredients is not mentioned. Would be great if you could specify quantity of each ingredient to simplify cooking.

      Reply
      • Neha Mathur

        March 02, 2020 at 1:38 am

        Hi Mohini, everything is mentioned in the recipe card. Let me know what is your confusion.

        Reply
    13. Rajesh Kumar

      May 20, 2020 at 1:14 pm

      Cooking time is mentioned as 35 min and in one step the instruction is to cook for 1 and 1/2 to 2 hours – “Add a cup of water and cook the mutton for 1 and ½ to 2 hours till done”. How is cooking time 35 min ?

      Reply
      • Neha Mathur

        May 21, 2020 at 3:40 am

        Updated the recipe. Sorry for the confusion.

        Reply
    14. Richa

      May 22, 2020 at 9:23 am

      Hi Neha,
      When we add curd mix, should we not keep stirring else it will curdle?
      Or should we simply add the curd mix and close the lid for 1 pressure?

      Reply
      • Neha Mathur

        May 23, 2020 at 8:29 am

        Maida added in the curd will prevent it from splitting. It’s my secret tip 🙂

        Reply

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