Kashmiri Rogan Josh

 

Kashmiri Rogan Josh Recipe

Prep Time: 15 minutes

Cook Time: 1 hour

Serves: 4

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Ingredients:

Main:

500g mutton or lamb (bone-in preferred)

3 tbsp mustard oil (or ghee/vegetable oil)

1 cup yogurt (thick, whisked)

1½ cups water (more if needed)

Salt to taste

Whole Spices:

2 black cardamoms

4 green cardamoms

1-inch cinnamon stick

4–5 cloves

1 bay leaf

Ground Spices:

1 tbsp Kashmiri red chili powder (for color, not heat)

1 tsp regular red chili powder (for heat; adjust to taste)

1 tsp fennel powder

1 tsp dry ginger powder (saunth)

¼ tsp turmeric powder

½ tsp garam masala (for finishing)

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Instructions:

1. Prep the Mutton:

Rinse the mutton pieces and pat dry.

Whisk the yogurt until smooth and keep at room temperature.

2. Heat the Oil:

Heat mustard oil until it reaches smoking point (it removes bitterness), then lower the heat slightly.

3. Sear the Mutton:

Add the whole spices (cardamoms, cinnamon, cloves, bay leaf) and sauté for a few seconds.

Add mutton and sear on medium-high heat until browned on all sides (8–10 minutes).

4. Add Spices:

Lower the heat and add Kashmiri red chili powder + turmeric. Stir quickly (don’t burn the chili powder).

Add whisked yogurt slowly while stirring to prevent curdling.

Mix well and cook for 5–6 minutes until the oil separates.

5. Simmer the Curry:

Add fennel powder, dry ginger powder, and salt.

Pour in water and bring to a boil.

Reduce heat, cover, and simmer for 45–60 minutes, or until mutton is tender and the gravy thickens.

6. Finish:

Sprinkle garam masala, stir, and let it rest covered for 5 minutes before serving.

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Serve With:

Steamed basmati rice

Kashmiri naan or roti

A side of pickled onions or cucumber raita

Tips:

Authentic Rogan Josh uses no onion or garlic — but you can add if desired.

To enhance the red color naturally, soak 1 tsp ratan jot (alkanet root) in hot oil and drizzle it over the curry before serving.