Rogan Josh | Traditional Kashmiri Mutton Rogan Josh Recipe

Rogan josh is an aromatic flavorful curried signature meat dish of Persian or Kashmiri cuisine. Traditionally It is made with lamb or goat. The dish was originally brought to Kashmir by the Mughals, whose food was influenced by Persian cuisine. 

Rogan josh is a staple and one of the main dishes of the Kashmiri wazwan. It is prepared with lamb which is cooked with yogurt,onions, cloves, garlic, ginger, and other aromatic spices. Its special deep color comes from ratan jot and Kashmiri chilies. 

Traditionally the whole red chilies are de-seeded and then soaked in water to prepare the paste. But nowadays Kashmiri chili powder is used abundantly. There are various recipes for Rogan josh. Traditionally Muslim families use onions and garlic and cockscomb flowers for coloring, while Hindu families in Kashmir use yogurt instead of onions to give body and flavor. Saffron is also used in some recipes.

I love mutton and especially the rogan josh. This is the dish that brings water to my saliva. Truly speaking this dish brings the families together. You can enjoy this rogan josh with basmati rice/roti or naan. Everything suits at its best!

Prep time: 2 hrs

Cooking time: 45 mins

Level: medium-hard

Serving: 4

Non- vegetarian

Ingredients

1. Mutton (Goat meat) or Lamb – 300 gm

For Marination

1. Ginger-garlic paste – 1 tablespoon
2.  lemon juice – 2 tablespoon
3. Turmeric powder – 1/2 teaspoon
4. Salt – 1/2 teaspoon

For Tempering

1. Green cardamom – 5 nos
2. Black cardamom – 1 no
3. Bay Leaf – 2 nos
4. Clove – 4 nos
5. Whole black peppercorn – 6 nos
6. Cinnamon stick – 1 no
7. Mace – 1 no

For Gravy

1. Onion (sliced)) – 2 cups
2. Ginger-garlic paste – 1 tablespoon
3. Yogurt – 4 tablespoon
4. Salt – to taste
5. Ghee – 1-1/2 cup
6. Cumin powder – 1 tablespoon
7. Coriander powder – 1 tablespoon
8. Fennel seed powder – 2 tablespoon
9. Kashmiri red chili powder – 1 teaspoon
10. Red Chili Powder – 1 teaspoon 
11. Garam masala – 1/4 teaspoon

Method

1. Marinate the mutton with ginger and garlic paste, lemon juice, turmeric powder, and salt. Keep it separate for 2 hours. It helps to tenderize the tissues of mutton.
2. In a heavy skillet pan, heat ghee on a moderate heat. Add the marinated mutton and saute till they turn brown. It helps to seal the tissues of mutton. Remove the mutton and keep aside.
3. Reduce the heat of the pan and temper the whole spices for a few seconds. (If you are using ratan jot, add a small piece of ratan jot. The color of the ratan jot steep in the ghee for a few minutes and then remove ratan jot from the ghee.)
4. Add onions and cook till golden brown color. Add the ginger -garlic paste and bhuno for a few mins. 
5. Add cumin powder, coriander powder, fennel powder, Kashmiri red chili, and red chili powder. Add salt.
6. Add a splash of water and bhuno the spices till the oil separates from the edges.
7. Add the mutton and its juices into the masala. Stir occasionally.
8. Reduce the heat and add beat yogurt. Stir so that it doesn’t curdle in the masala paste. 
9. Add 2 cup water and cover the pan and cook until the meat is tender. Stir occasionally. Adjust seasoning.
10. Finish with garam masala powder.
11. Transfer the rogan josh in a serving bowl, garnish with coriander leaves.
12. Serve hot with steamed rice/roti or naan.