Mutton Rogan Josh

Mutton Rogan Josh is a traditional Kashmiri-style mutton curry flavored with fennel seeds and dry ginger powder. Learn to make it in an authentic way using my easy recipe.

Jump to:

• About Mutton Rogan Josh
• Ingredients
• How To Make Mutton Roan Josh
• Pro Tips By Neha
• Frequently Asked Questions
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Mutton Rogan Josh

Mutton Rogan Josh is a fiery red spicy Kashmiri-style mutton curry. It has a thin red-colored gravy and a thick layer of fat (rogan) floating on top. 

It is a curry of Persian origin brought to Kashmiri by the Mughals.

The characteristic red color of rogan josh comes from the use of a liberal amount of Kashmiri red chili powder and a unique Kashmiri spice called ratan jot.

This curry can be made without the use of onions and garlic like the Kashmiri Pandits do and with onions and garlic in the Kashmiri Muslim style.

Most often, the rogan josh curry that you get in restaurants all around the world is not even remotely close to the authentic recipe. They make a regular onion-tomato-based mutton curry and call it Rogan Josh.

So don’t get fooled by that taste and learn to make this curry in an authentic way using my easy recipe. It tastes delicious too.

Check out my Chicken Rogan Josh recipe too.

Here are some more mutton curries that you may like

• Saag Gosht
• Bhuna Gosht
• Kosha Mangsho
• Mutton Rara
• Railway Mutton Curry

Ingredients

Mutton – I like to use bone-in goat mutton pieces to make this curry. Bones release a lot of juices making the curry very flavorful. If you don’t like bone-in pieces, then you can use boneless pieces.

Try to get the pieces from the legs or shoulder of the goat as they have the best meat.

Whole Spices – You will need Indian whole spices like black cardamoms (badi elaichi), cloves (laung), green cardamoms (hari elaichi), black peppercorns (kali mirch), bay leaves (tej patta), dry Kashmiri red chilies, and mace (javitri).

Spice Powder – This goat rogan josh curry is flavored with spice powders like Kashmiri red chili powder, fennel powder (saunf powder), dry ginger powder (sonth), coriander powder, cumin powder, and garam masala powder.

Yogurt – Plain yogurt (dahi, curd) makes the base of this Kashmiri mutton curry.

Oil – Traditionally, mutton rogan josh curry is made in either mustard oil or ghee. However, you can use any cooking oil to make it if mustard oil or ghee is not available.

Others – You will also need milk, saffron strands, cumin seeds, asafetida (hing), and salt.

Tempering (Optional) – A tempering of ratanjot in ghee is added to the curry. It gives the curry a fiery red color. It is totally optional though.

How To Make Mutton Roan Josh

Preparation

Soak 1 pinch of saffron strands in 2 tablespoon hot milk.

Lightly crush

• 3-4 black cardamoms
• 4-5 cloves
• 3-4 green cardamoms
• 8-10 black peppercorns
• 1 mace

in a mortar and pestle.

Whisk ¾ cup of plain yogurt with

• 3 tablespoon Kashmiri red chili powder
• 3 teaspoon fennel powder
• ¼ teaspoon asafetida
• 1 tablespoon dry ginger powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 2 teaspoon salt

Make The Curry

In An Instant Pot

Press the SAUTE button on the instant pot.

Add 5 tablespoon mustard oil or ghee to the pot.

Once the oil is hot, add

• crushed whole spices
• 2 bay leaves
• 4-5 Kashmiri dry red chilies
• 1 teaspoon cumin seeds

and let them crackle for 4-5 seconds.

Add 2 pounds (1 kg) of bone-in goat mutton (cut into 1 and ½ inch pieces) and cook for 5-6 minutes.

Now add yogurt mixture and saffron soaked in milk and mix well.

Add 1 cup of hot water and mix well.

Close the lid of the instant pot and set the valve to the sealing position.

Press PRESSURE COOK and set the timer to 20 minutes at high pressure.

Once the timer goes off, let the pressure release naturally for 10 minutes.

Release the remaining pressure manually.

Open the lid.

In A Stovetop Pressure Cooker

Follow the recipe in a stovetop pressure cooker over medium-high heat.

Close the lid and pressure cook for 1 whistle on low heat.

Reduce the heat and cook for 20 minutes.

Remove the cooker from heat and let the pressure release naturally.

Temper The Curry (Optional)

Heat ¼ cup ghee in a small pan over medium heat.

Add a 1-inch piece of ratan jot and cook for a minute.

Strain the ghee and add it to the curry. Serve hot with steamed rice or Naan.

Pro Tips By Neha

Some people also use dry cockscomb flowers in their rogan josh recipes. 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.

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.

Frequently Asked Questions

Serving Suggestions

Kashmiri rogan josh tastes best with steamed Basmati Rice.

You can also serve it with Indian bread like Plain Naan, Tandoori Roti, Phulka, or Lachha Paratha.

Storage Suggestions

You can store mutton rogan josh in an airtight container in the refrigerator for 3-4 days.

You can also freeze it for up to 3 months.

When you’re ready to serve it, take it out of the fridge or freezer and reheat it until it’s piping hot.

However, be cautious not to reheat it more than once. Repeatedly reheating the same dish increases the likelihood of foodborne illness, so it’s best to consume it in one go after reheating.

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Recipe Card