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Succulent pieces of mutton simmered in a rich, aromatic gravy infused with a blend of classic Kashmiri spices. This fiery red curry, known for its vibrant color and deep flavor, is a showstopper perfect for a special meal, pairing beautifully with naan or steamed rice.
For 4 servings
Sauté Aromatics & Brown Onions
Sear Mutton & Cook with Spices
Build the Gravy Base
Succulent pieces of mutton simmered in a rich, aromatic gravy infused with a blend of classic Kashmiri spices. This fiery red curry, known for its vibrant color and deep flavor, is a showstopper perfect for a special meal, pairing beautifully with naan or steamed rice.
This Kashmiri recipe takes 115 minutes to prepare and yields 4 servings. At 503.4 calories per serving with 55.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Slow Cook the Curry
Finish and Garnish
For a more traditional Kashmiri version, omit the onions and tomatoes. Use asafoetida (hing) in the beginning and create the gravy base purely with yogurt and spices. Use Ratan Jot (Alkanet root) infused in hot oil for the classic red color.
Follow the recipe until the end of Step 3. After adding water, close the pressure cooker lid and cook on high heat until the first whistle. Then, reduce the heat to low and cook for 20-25 minutes. Let the pressure release naturally before finishing with garam masala.
Substitute mutton with bone-in chicken pieces. Reduce the slow cooking time in Step 4 to 25-30 minutes, as chicken cooks much faster.
Mutton is an excellent source of complete protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish is rich in heme iron from the red meat, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for forming hemoglobin and preventing anemia.
Spices like turmeric, ginger, cloves, and cinnamon are packed with antioxidants and have natural anti-inflammatory properties that can help combat oxidative stress in the body.
Spices such as fennel, cumin, and ginger are known in traditional medicine to aid digestion, reduce bloating, and improve gut health.
One serving of this Mutton Rogan Josh contains approximately 590-620 calories, primarily from the mutton and ghee. The exact count can vary based on the fat content of the meat.
Mutton Rogan Josh can be part of a balanced diet when eaten in moderation. Mutton is an excellent source of protein, iron, and Vitamin B12. However, it is also high in saturated fat and calories. To make it healthier, you can trim excess fat from the mutton and use less ghee.
Authentic Kashmiri Rogan Josh traditionally does not use onions, garlic, or tomatoes. Its gravy is based on yogurt, fennel, ginger powder, and spices, with its red color coming from Kashmiri chilies and Ratan Jot. This recipe is a popular restaurant-style version that incorporates onions and tomatoes for a thicker, richer gravy, sometimes associated with other regional styles like Hyderabadi or Punjabi.
Yogurt can curdle or split if added to a very hot pan or if it's not stirred continuously. To prevent this, always turn off the heat before adding the whisked yogurt, add it gradually, and stir constantly until it's fully incorporated before turning the heat back on.
Yes. The primary source of color and mild heat is Kashmiri red chili powder. You can reduce the quantity by half for a milder flavor without compromising too much on the color. You can also skip adding whole cloves if you find their flavor too strong.
You can easily substitute mutton with lamb, goat meat, or even chicken. For a vegetarian version, you can use mushrooms, paneer, or jackfruit, but you will need to adjust the cooking times significantly.
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