How to Cook Mutton Rogan Josh Like a Kashmiri Chef

Rogan Josh is a pride of the Kashmiri community. It must have roots in Persia, but its Indian variants are popular across the globe. It often graces wedding, festive, and special spreads. Check out how to make it at home.

prep time 2 Hour 30 Mins

cook time 00 Hour 10 Mins

chef Team Kitchen Diaries

Ask any meat lover about a dish that they cannot have enough of, and Rogan Josh will be a part of that list. The dish might have roots in Persia, but in India, it is synonymous with the rich cuisine of Kashmir. Rogan in Persian means clarified butter, and josh refers to intense; as a result, this delicacy is prepared in butter along with many regional spices. Boasting a red hue, the mutton gravy is known for its complex flavour profile that a foodie can never have enough of. It’s like your tummy might be full, but your taste buds would still request you to keep savouring it, one bite at a time.

Speak to any Kashmiri, and they will tell you that rogan josh is the crown jewel of the regional cuisine. Locally-sourced tomatoes, red chillies, and aromatic spices are used to provide the flavour depth. The slow-cooking method, commonly used to prepare Mughlai delicacies, is used to tenderise the meat of lamb or goat. The heat is balanced using whole spices like cardamom, dry ginger, fennel

With the passage of time, two variations of Rogan Josh evolved – one prepared by Kashmiri Pandits, and the other by Muslims. The Kashmiri Pandit recipe avoids the use of onions and garlic and prepares the base using hing, yoghurt, and powdered spices. The Kashmiri Muslim-style preparation not only includes onions and garlic, but the gravy is silkier and local red chillies and spices are used in plenty for the flavour.

In Kashmiri culture, rogan josh is not merely a dish but a part of culinary heritage. It is part of the identity of the community and a crucial guest appearing in weddings, festive, and special spreads. It is an indispensable part of Wazwan, and the recipe continues to be passed down from one generation to the next. Under British rule, the popularity of Rogan Josh transcended regional boundaries, and today, it is popular across the world. Culinary maestros have experimented with it and have created vegan and vegetarian versions to appeal to wider palates, but the taste and method of preparation remain intact.

Rogan Josh is no less than a symbol of pride for the Kashmiri community. The Persian dish evolved into an Indian delight and now rules the culinary world. It is often accompanied by flatbreads and steamed rice; if you have it for lunch, you are surely going to be a sleepy owl afterwards. Below is a recipe you should note.

Marinate the mutton well so the spices go deep into the meat, and using a stainless steel cookware bowl helps with proper mixing and resting.
Cook the mutton slowly until it becomes soft and tender, and using a pressure cooker helps shorten cooking time without losing flavour.
Prepare the masala base on low heat so the spices release colour and aroma properly, and using triply cookware helps spread heat evenly during cooking.
Stir the curry gently at intervals so it does not stick or burn at the bottom, and using a non stick cookware pan makes stirring easier.
Keep the heat steady while finishing the curry so the oil separates well, and an induction cooktop helps control temperature throughout the process.

Step 1

Heat oil in a pan and saute onions until they are golden brown and caramelised. Let them cool off and blend them into a smooth paste.

Step 2

Again, heat oil in a pan and saute whole spices in it until they turn aromatic. Once spices start sizzling, add mutton and cook it on high heat for 1-2 minutes.

Step 3

Reduce the heat and cook for 5 minutes while stirring in between. Meanwhile, mix powdered spices with curd in a bowl.

Step 4

Add water to the thick yoghurt blend and pour it into a kadhai once the meat turns brown.

Step 5

Sprinkle hing on the top and fold in the onion paste too. Cover with the lid and cook for 4-5 minutes on medium heat.

Step 6

Add a cup of hot water and lower the flame. Cover with the lid and cook for another 10-15 minutes.

Step 7

When the meat can easily leave the bone, you know that it is cooked to perfection. To tenderise it further, you can keep cooking it for 30 minutes to 2 hours.

Step 8

The gravy should neither be runny nor thick. You should be able to pour it easily. Taste the curry and adjust the flavours, garnish with chopped coriander leaves, and serve.

Frequently Asked Questions

Traditionally, lamb or goat meat is used to prepare Rogal Josh. Bone-in pieces are cooked until the meat can easily be removed from the bones.

Mutton curry includes the use of ginger, garlic, and tomatoes, but rogan josh does not. The red colour comes from Kashmiri red chilli powder, and tang is added through curd.

Since Roan Josh is loaded with protein and good fat, it is healthy. Moreover, the meat is cooked in curd, so it does not have any negative impact on your health as long as you are having it in moderation and use fresh ingredients.

Calories 380 Kcal

Total Fat 26 g

Carbs 8 g

Protein 30 g

ESSENTIAL ITEMS

500 gm Bone-in mutton

0.25 tsp Asafoetida

3 tbsp Ghee

0.5 cup Curd

1.25 cups Onions

0.75 tsp Salt

1.5 tbsp Kashmiri red chilli powder

1 cup Hot water

4 piece Cloves

1 piece Bay leaf

3 piece Green cardamom

2 tsp Fennel seeds powder

1 piece Cinnamon

1 tsp Dried ginger powder

1 piece Black cardamom

1 tsp Garam masala

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