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Mutton Rogan Josh (Kashmiri Pandit style)

By Arpita © 2020 Spicy World
Mar 30, 2016

Mutton rogan josh is the signature dish of the Kashmiri cuisine which was bought by Mughals. 'Rogan' means oil / fat and 'josh' means intense heat. The dish is an aromatic mutton curry which is cooked in oil on high flame. It is slightly different than the usual mutton curries because of the usage of some unique dry seasonings. Rogan josh can be prepared in two ways - one with onion and garlic, the other one is with yogurt and without onion, garlic. Kashmiri pandits cook this dish by following the second method. I also tried the 'no onion, no garlic' recipe and the taste came out phenomenal. The gravy may seems super spicy but actually it is mildly spicy. The authentic recipe calls for dry ginger (saut) powder and 'ratanjot' (for red colour), I didn't have those so I have used some grated ginger and kashmiri red chilli powder. Do try this delicious mutton rogan josh recipe in your kitchen and enjoy a good meal with your family.

Mutton Rogan Josh (Kashmiri Pandit style)

Ingredients

Half kg of with bone medium size mutton pieces.
1 Teaspoon of grated ginger.
Pinch of hing / asafoetida.
4 Teaspoons of kashmiri (not hot) red chilli powder.
1 and half Teaspoons of hot red chilli powder.
2 Teaspoons of fennel (mouri / sauf) powder.
2 Tablespoons of yogurt.
Salt and sugar.
Whole spices (1 bay leaf, 1 Teaspoon of cumin seeds, 1 small cinnamon stick, 4 green cardamom, 4 cloves, 1 star anise)
Water.
4 - 5 Tablespoons of mustard oil.
1 Teaspoon of ghee.

Steps

Heat the mustard oil in a pan.

Add the asafoetida and all the whole spices into the hot oil. Saute for few seconds.

Cooking Step: Mutton Rogan Josh (Kashmiri Pandit style)

Then add the grated ginger. Saute for 15 seconds.

Add the mutton pieces. Cook them on high flame for 15 minutes.

Then add salt, kashmiri red chilli powder and the hot chilli powder. Cook for 15 minutes on medium flame.

Beat the curd with little water, lower the heat for 15 seconds and add it to the mutton. Stir continuously to prevent curdling. Cook until the oil separates.

Then add fennel (mouri / sauf) powder and some more salt. If you are using the ginger powder, now is the time to add it instead of grated ginger. Cook for another 10 minutes.