• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Indian Summer Beverages
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    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 | This post may contain affiliate links. I earn from qualifying purchases.

    Authentic Kashmiri Mutton Rogan Josh (Kashmiri Lamb Curry)

    2046 shares
    Jump to Recipe
    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

    Recipe Card

    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 minutes
    Cook Time: 40 minutes minutes
    Total Time: 45 minutes 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
    Prevent your screen from going dark

    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
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

     

    More Chicken Curry Recipes

    • Dahi Chicken is an Indian chicken curry with chicken pieces cooked in a yogurt-based sauce. Serve it with roti, naan, or rice for a hearty meal.
      Easy Dahi Chicken (Yogurt Chicken Curry)
    • Badami Chicken Curry is a rich North Indian style curry with chicken pieces cooked in a gravy prepared with almonds (badam). Serve it with naan or tandoori roti for a festive meal or get-together (gluten-free).
      Badami Chicken Curry
    • Kerala Style Chicken Stew is a traditional dish from the state of Kerala (India). It is a mild chicken curry prepared using bone-in chicken, veggies, spices, and coconut milk. Make it using my easy recipe and serve it with steamed rice, appam, or hoppers.
      Traditional Kerala Style Chicken Stew
    • Chicken Kali Mirch (Black Pepper Chicken Curry) is a delicious Indian chicken curry loaded with black pepper. Serve this rich and creamy curry with Lachha Paratha or Naan for an indulgent meal (gluten-free).
      Chicken Kali Mirch (Black Pepper Chicken Curry)

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      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

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam Panna (Tangy Raw Mango Drink) is a refreshing Indian summer beverage made using green raw mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker (vegan, gluten-free).
      Aam Panna (Tangy Raw Mango Drink)

    Indian Beverages

    • Make Mango Frooti (a popular sweet and tangy mango drink) at home using my easy recipe. It tastes just like the store-bought one, minus the harmful colors and preservatives (vegan, gluten-free).
      Homemade Mango Frooti
    • Kokum Juice (Kokum Sharbat) is a Konkani beverage made using dried kokum. It is a perfect drink to sip on hot summer days (vegan, gluten-free).
      Kokum Juice (Kokum Sharbat)
    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread (vegetarian, gluten-free).
      Sambaram (Morum Vellam, Kerala Style Buttermilk)
    • Kahwa is a Kashmiri tea flavored with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year. Here is how to make it at home.
      Kashmiri Kahwa Tea
    • Paan Shots is a refreshing drink made using fresh betel leaves, aromatic gulkand (rose jam), and creamy vanilla ice cream. Try my easy recipe here (vegetarian).
      Paan Shots

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP