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 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 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.
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
How to Make Authentic Kashmiri Mutton Rogan Josh:
- Marinate the mutton pieces with all the ground spices and leave it overnight or for around 7-8 hours in the refrigerator before cooking.
- Take a heavy bottom pan and pour the ghee and heat it on medium to high flame, until it starts smoking.
- Reduce heat and add cinnamon and black and green cardamoms.
- Then add the cloves and peppercorns and increase heat.
- Add the fennel seeds and marinated meat and fold meat so it is coated with the oil.
- Cook until meat becomes firm.
- Add the asafoetida and the grounded ginger and fold into the meat and cook for another minute.
- Next, add the red Kashmiri chillies followed by the rattan jot infusion.
- Mix well. Finally, fold the yoghurt into pan till it thoroughly coats the meat. Add salt as per taste.
- Cover the pan and cook for about one & a half hours on low flame, or until the meat is cooked and the rogan (red oil) comes to the surface.
- Add little hot water in between. Cook until mutton pieces are properly cooked.
- Serve sprinkled with coriander leaves and serve with naan and rice.
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