Mutton Rogan Josh

A classic Kashmiri curry known for its vibrant red color and rich, aromatic spices.

Preparation Time

• Prep: 15 mins
• Cook: 45 mins
• Total: 60 mins

Ingredients

Main Ingredients

• 1 kg mutton
• 1 cup mustard/refined oil
• 1 cup curd (yogurt, optional)
• Salt to taste

Ground Spices

• 3 tsp red chili powder
• 3 tsp fennel powder
• 2 tsp ginger powder
• 2 tsp cumin powder
• 3 tsp brown cardamom powder
• 1 tsp asafoetida

Whole Spices

• 4 pieces green cardamom
• 2 cinnamon sticks
• 2 bay leaves
• 2 cloves
• 1/3 tsp saffron

Instructions

1. Wash meat properly
2. Heat oil in pressure cooker
3. Add cinnamon, bay leaves, green cardamom, cloves, 1 tsp salt, asafoetida, and meat
4. Fry meat until browned
5. Add 1 cup water
6. Add red chili powder and saffron, stir for about a minute
7. If using curd, blend until smooth and add to cooker
8. Keep stirring until mixture develops a reddish tinge
9. Add 2 cups water, fennel powder, and ginger powder
10. Pressure cook for 20 minutes
11. Check if meat is tender
12. Peel and grind green and brown cardamom, add to dish
13. Sprinkle cumin powder, simmer for a minute
14. Serve hot

Notes

• Traditional Kashmiri dish
• Can adjust spice levels to taste
• Yogurt makes the curry richer and smoother
• Authentic version uses Kashmiri red chilies
• Best served with naan or steamed rice
• Saffron gives the dish its distinctive aroma and color