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An authentic Kashmiri classic, this Mutton Rogan Josh features tender, slow-cooked mutton in a rich, aromatic gravy free of onions, garlic, and tomatoes. The vibrant red hue comes from Kashmiri chilies and the unique flavor profile from fennel and dry ginger powder. A true delicacy best enjoyed with steamed rice.
For 4 servings
Heat ghee in a heavy-bottomed pot or pressure cooker over medium-high heat. Once hot, add the bay leaves, black and green cardamoms, cloves, and cinnamon stick. Sauté for 30-45 seconds until they become fragrant and sizzle.
Carefully add the mutton pieces to the pot. Fry for 10-12 minutes, stirring occasionally, until the mutton is well-browned on all sides. This 'bhunai' step is crucial for developing a deep, savory flavor.
Reduce the heat to low. Add the asafoetida, Kashmiri red chili powder, fennel powder, and dry ginger powder. Stir continuously for 1 minute to cook the spices without burning them, ensuring they coat the mutton evenly.
Turn off the heat temporarily. Add the well-whisked curd to the pot. Stir vigorously and continuously for 2-3 minutes to incorporate the curd smoothly into the gravy and prevent it from splitting. Once mixed, you can turn the heat back on to low.
Pour in 2.5 cups of hot water and add the salt. Stir well, scraping any flavorful bits from the bottom of the pot. Bring the mixture to a boil.
Cover the pot with a tight-fitting lid, reduce the heat to a low simmer, and cook for 80-90 minutes, or until the mutton is fall-off-the-bone tender. Stir every 20 minutes. (For pressure cooker: Secure the lid and cook for 6-7 whistles on medium heat, then let the pressure release naturally).
An authentic Kashmiri classic, this Mutton Rogan Josh features tender, slow-cooked mutton in a rich, aromatic gravy free of onions, garlic, and tomatoes. The vibrant red hue comes from Kashmiri chilies and the unique flavor profile from fennel and dry ginger powder. A true delicacy best enjoyed with steamed rice.
This kashmiri recipe takes 110 minutes to prepare and yields 4 servings. At 453.24 calories per serving with 54.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Once cooked, a layer of red oil ('rogan') will float on top. Stir in the garam masala powder. Turn off the heat, cover the pot, and let the curry rest for at least 10-15 minutes. This allows the flavors to meld and the 'rogan' to settle. Serve hot with steamed basmati rice.
Replace mutton with bone-in chicken pieces. Brown the chicken for 5-7 minutes and reduce the slow-cooking time to 25-30 minutes.
Use 500g of paneer cubes, large mushrooms, or boiled lotus stem (nadru). Lightly fry the main ingredient first, then add it to the gravy and simmer for 15-20 minutes.
While not traditional, you can add 1 tablespoon of ginger-garlic paste after browning the mutton and before adding powdered spices for a different flavor profile common in restaurant versions.
Mutton provides high-quality animal protein, which is crucial for building and repairing tissues, muscle maintenance, and producing enzymes and hormones.
This dish is a good source of heme iron from red meat, which is more easily absorbed by the body than non-heme iron from plants. Iron is vital for preventing anemia and maintaining energy levels.
Spices like fennel powder (saunf), dry ginger (sonth), and asafoetida (hing) are traditionally known in Ayurveda to aid digestion, reduce bloating, and improve gut health.
The blend of whole spices like cinnamon, cloves, and cardamom provides a warming effect on the body, making it a comforting meal, especially in colder weather.
The signature red color comes from high-quality Kashmiri red chili powder, which is prized for its color rather than intense heat. Ensure your spice is fresh. For an even deeper red, you can use a small amount of Ratan Jot (Alkanet root), a natural food colorant.
Curd can split or curdle if it's cold when added to a hot pan, not whisked properly, or if the heat is too high. To prevent this, use room-temperature, full-fat curd, whisk it until completely smooth, and add it with the heat turned off, stirring constantly until it's fully incorporated.
Authentic Rogan Josh is aromatic and flavorful, not fiery hot. Kashmiri chilies provide a brilliant color with only a mild heat. The spice level is medium and well-balanced by the richness of the yogurt and ghee.
Yes, a pressure cooker is a great way to save time. Follow all steps until adding water. Then, pressure cook on medium heat for 6-7 whistles (about 20-25 minutes) and allow the pressure to release naturally. The mutton will be perfectly tender.
It can be part of a balanced diet. Mutton is a great source of protein and iron. However, the dish is rich due to the use of ghee and red meat. Enjoy it in moderation, paired with rice and a side of fresh salad.
One serving of Mutton Rogan Josh contains approximately 650-750 calories, depending on the fat content of the mutton and the amount of ghee used. It is a rich and calorie-dense dish.
This recipe goes great with these complete meals
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