Today I’m going to share how to make Kashmiri mutton rogan josh recipe with step by step pictures. What is Mutton rogan josh? Mutton rogan josh is actually a gem dish of authentic Kashmiri cuisine, basically, a Kashmiri mutton curry made with mutton and a few flavourful spices. This kashmiri style mutton curry has two variations, kashmiri pandit style(no onion garlic) recipe and kashmiri mushlim style(with onion garlic )recipe. Both rogan josh recipes are served with rice, roti, paratha, or nun, however, this mutton curry goes best with white rice as per my experience.
This is my Kashmiri pandit style rogan josh recipe where the mutton is first seared or sautéed in hot & smokey mustard oil, braised with curd and few sorted Kashmiri spices for making its (without onion and garlic) gravy. Curd not only makes it rich in colour even its tanginess perfectly blends with the spices to balance its taste. Though this mutton curry is made without onions and garlic, however, it is still awesome in taste.
Few important things we need to keep in mind for making this authentic kashmiri mutton rogan josh recipe. 1. Mainly fat-free mutton /lamb/ goat meat is the first requirement of this recipe
2. Shank, shoulder, or ribs like some special pieces need to use in this dish.
3. The cooking is totally done in mustard oil to maintain its authentic taste & flavour.
4. Instead of tomatoes need to use curd.
5. Must keep the ingredients like dry ginger powder(sonth), Kashmiri red chilli powder, powdered fennel seeds, asafoetida, and whole garam masalas in your kitchen.
6. Lastly, apply the slow cooking method.
Though you may use the pressure cooking method for making its quick version.
Though ratan jot or cockscomb flower is also used in making authentic rogan josh recipe. Which brings that rich red colour of this gravy. However, it is not mandatory while making it at home. Though kasmiri chilli powder is enough to bring that colour, a pinch of red food colour also can be used instead of ratan jot or cockscomb flower will do the same. Though you may easily skip this step.
Try this Kashmiri style mutton curry at home and let me know your valuable feedback in the comment section below.
You may also check some of my other mutton curry recipes, i.e,
Kashmiri mutton rogan josh recipe
Prep time: 10 mins
Cooking time: 1hr 15 mins
Total time: 1hr 25 mins
Servings: 4 people
Author: Moumita Paul
- 500 gms Mutton
- 1/2 cup Curd or plain yogurt
- 1 1/2 tbsp kashmiri chilli powder
- 1/2 tsp Dry ginger powder or sonth powder
- 1/2 tsp Powdered fennel seeds or saunf powder
- 1/4 tsp Hing or asafoetida
- 1 pinch of kesar
- 2 green cardamom
- 1 black cardamom
- 1/2 tsp garam masala powder(described below)
- 1/8 tsp of red food colour(optional)
- 2 cups of water
- 6 tbsp mustard oil
Making garam masala powder
- 1 tsp cumin seeds
- 3/4 inch cinnamon stick
- 3 green cardamom
- 4 cloves
- 1/2 mace(javitri)
How to make kashmiri mutton rogan josh with step by step pictures
Making of rogan josh masala
- Take a small grinder jar, first grind dry ginger. If powdered ginger is not available around. Then ground fennel seeds or saunf to get a fine powder. Keep it in two separate bowls.
- Then take the same grinder jar, add 1 tsp cumin seeds, 3/4inch cinnamon stick, 3 green cardamoms, 4 cloves, and 1/2 mace, ground it together. Homemade powdered garam masala is ready for making this recipe. Keep it aside for further use.
How to make Kashmiri pandit style mutton rogan josh
Take 500 gms mutton or lamb or goat meat, pieces must be from shanks, ribs or shoulder. Wash it in lukewarm water and remove the excess water by squeezing it perfectly. Keep it aside.
Heat a pan on medium flame, add 6-8 tbsp mustard oil to it. Let the oil gets hot. Add 2 green cardamom, 1 black cardamom, and 4 cloves in the oil for tempering.
- Once the masala starts crackling or the aroma from the spices comes out. Then add the mutton pieces into the oil, sear or sautéed it in hot oil.
- Then add 1/4 tsp of hing or asafoetida and mix it nicely.
- In the meantime, take a mixing bowl, add curd or plain yogurt, Kashmiri red chilli powder, Dry ginger powder or sonth powder, powdered fennel or saunf powder, a pinch of saffron, and salt.
- Mix all the masala together by adding little water to it and make a smooth masala paste.
- Fry the mutton in the oil till it gets light brown color from both sides. As shown in the picture.
- Add the masala paste into the pan and mix it well with the seared or sautéed mutton.
- Let the gravy starts boiling and slow down the heat to its minimum by covering the pan. Stir it occasionally.
- once the gravy quite dries up, then add 1/4 cup of water, let the gravy boiling once again. Cover the pan again and let the mutton cooked in the masala gravy. Check it occasionally.
- After a few mins when the water of this gravy again dries up but still the mutton is not perfectly cooked, then again add 1/4 cup of water. Again cook the meat by covering the pan, covers the pan till the mutton gets soft as per your requirement.
- When mutton gets perfectly soft, then add 1/2 tsp of garam masala powder specially prepared for this recipe. Mix it well.
- Lastly add 1/8 tsp of red food colour, though that is totally optional. Even you may use Ratan jot too by sautéing 2-3 pieces in ghee to get the desired red colour. Mix it with the gravy. Cook it for few minutes.
- Kashmiri pandit style no onion-garlic Mutton/lamb rogan josh is ready. Serve it with piping hot rice at lunch or dinner and enjoy the meal with your family.
Important tips and tricks about this recipe
- For the quick method of this recipe. You may first pressure cook the mutton and after separating its stock, you can cook it by applying the same method I did, by using the stock. Then add water if only required.
- I have used water as per my requirement, you may add a little more if needed. Always add water after every specific interval as I did. Twice I added water and the meat perfectly cooked in it, you may add it thrice too if necessary. Though how long the dish will take depends on the quality of mutton/lamb/goat is used in this recipe.
- Don’t add more water as this dish contains a little thick gravy, adding more water may spoil its actual taste.
- Even here you may add homemade kashmiri red chilli paste too instead of readymade Kashmiri red chilli powder. Then just soak a few whole Kashmiri red chilli in hot water by removing its seeds and make its smooth paste by adding little water.
- You may have Ratan jot and dry ginger powder from the online app stores, if not available around.