Authentic Kashmiri Mutton Rogan Josh (Kashmiri Lamb Curry)
Rogan Josh or Mutton Rogan Josh is a mouth-watering traditional lamb curry recipe with origins in Persia and also popular in Kashmir. It is prepared using a slow cooking method with a variety of aromatic spices.
This famous Indian dish has a fiery red color and a creamy texture. Kashmiri pandits use ratan jot or alkanet root to attain the signature red colour.
While biryani and haleem are popular Indian recipes, Rogan Josh follows close behind. Soft and tender mutton pieces cooked in rich gravy and served with Naan can make your lunch or dinner full of bliss. Enjoy the traditional recipe below.
Authentic Kashmiri Mutton Rogan Josh (Kashmiri Lamb Curry)
Ingredients
Ingredients for marinade
- 800 g Mutton
- 1/2 tsp tbsp Cinnamon grounded
- 1/2 tbsp Green cardamom crushed
- 1/2 tbsp Black cardamoms
- 1/4 Cloves grounded
- 1/2 tbsp Black peppercorn grounded
- 1/2 tbsp Fennel seeds grounded
- 1/2 tbsp Kashmiri chillies grounded
Ingredients for Rogan Josh
- 1/2 cup Ghee or Mustard oil
- 1 inch Cinnamon stick
- 3 Fennel powder
- 3 Whole black cardamoms
- 5 Whole green cardamoms
- 6 Cloves
- 1 tbsp Black Peppercorns
- 1 tbsp Fennel seeds
- 1/2 tbsp Asafoetida
- 1.5 tbsp Dry Ginger powder
- Salt to taste
- 2 tbsp Kashmiri chillies grounded
- 3 Whole dry red chillies
- Ratan jot infused in hot oil
- 2 cups Yoghurt beaten
Instructions
- Dry roast the whole spices in a heavy bottomed pan or a cast iron skillet over a low heat, until they release their essential oils. Grind them using a coffee grinder. Marinate the mutton pieces with the ground spice mix overnight or for around 4-6 hours in a refrigerator covered with a lid.
- Put the ghee in a heavy bottomed pan, and heat it on medium to high until it starts to smoke.
- Reduce the heat and add the cinnamon and black and green cardamoms followed by the cloves and peppercorns. Sauté them in the ghee, making sure they don’t burn.
- Add the fennel seeds followed by the marinated meat and turn the meat so it is coated evenly with the oil.
- Cook until the meat slowly changes colour, becoming a light brown.
- Add the asafoetida at this point followed by the ground ginger, covering the meat, and cook for another minute.
- Next, add the red Kashmiri chilis followed by the rattan jot root and water.
- Mix well, coating the meat thoroughly. Finally, fold in the yoghurt till it coats the meat. Add salt to taste.
- Cover the pan and cook on a low flame for about one and a half hours or until the meat is cooked and the rogan (red oil) comes to the surface, rendering the finished curry with a glossy red look.
- Add a little hot water occasionally and cook until the meat is done.
- Serve sprinkled with coriander leaves, naan, and rice.
Notes
If you don’t have ghee available in your home, check out these great ghee substitutes.
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