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.
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.
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:
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.
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Step By Step Recipe
Soak saffron in milk. Heat ghee in a pressure cooker.
When the ghee is hot, 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.
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.
Mutton Rogan Josh Recipe
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
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
Nutrition
FARIDA BANU
Wow. Looks delicious. Nice recipe and very clear steps.
Neha Mathur
Thnx a lot 🙂
Shital
Hi
Looks very delicious and lip smacking ..I am making it today
Neha Mathur
Do try and leave your feedback 🙂
Amna
Just made the recipe today! Followed the Muslim variation and it turned out extremely delicious.
Neha Mathur
Thnx a lot for trying and leaving your feedback 🙂
Zainab
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?
Neha Mathur
If you have it, you can add but if not, feel free to skip it.
Smriti Khanna
Made it today… hubby loved it…
Neha Mathur
Thnx for trying 🙂
Amruta Chand
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
Neha Mathur
Hi Amruta, I generally cook for 1 whistle on low heat. Then simmer the heat to low and cook for 12-15 minutes.
Rupayan Banerjee
It is a delicious recipe Neha. I made it and it was lip smacking. Looking forward to more such recipes.
Neha Mathur
I am glad you liked the recipe 🙂
Beatrice Lewis
Very simple recipe Neha prepared it with Beef -turned out very good, thank you. Beatrice
Neha Mathur
I am so glad you liked it 🙂
Gaurav Tuli
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.
Neha Mathur
Thanks for trying and leaving your feedback 🙂
Gaurav Tuli
Made it again today and I’m in love with this recipe!! Thanks once again!!
Neha Mathur
Thanks a lot 🙂
tamucurry
Hi!!
It was delicious. Is there anything you can put in KevdaWater at the end?
Neha Mathur
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.
Suruchi
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 ??
Neha Mathur
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.
Avishek Dan
Made this with chicken and it tastes and smells heavenly.
Neha Mathur
Good to hear this 🙂
Mohini
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.
Neha Mathur
Hi Mohini, everything is mentioned in the recipe card. Let me know what is your confusion.
Rajesh Kumar
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 ?
Neha Mathur
Updated the recipe. Sorry for the confusion.
Richa
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?
Neha Mathur
Maida added in the curd will prevent it from splitting. It’s my secret tip 🙂