Authentic Kashmiri Mutton Rogan Josh (Kashmiri Lamb Curry)
User Reviews
4.9
141 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
7 hrs
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Total Time
7 hrs 45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Indian
Authentic Kashmiri Mutton Rogan Josh (Kashmiri Lamb Curry)
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Ingredients for marinade
- 1.75 lb mutton
- 1/2 tsp tbsp cinnamon ground
- 1/2 tbsp green cardamom crushed
- 1/2 tbsp black cardamoms
- 1/4 cloves ground
- 1/2 tbsp black peppercorn ground
- 1/2 tbsp fennel seeds ground
- 1/2 tbsp Kashmiri chillies ground
Ingredients for Rogan Josh
- 1/2 cup ghee or mustard oil
- 1 inch cinnamon stick 2.5 cm
- 3 fennel powder
- 3 whole black cardamoms
- 5 whole green cardamoms
- 6 cloves
- 1 tbsp black peppercorns
- 1 tbsp fennel seeds
- 1/2 tbsp asafoetida
- 1.5 tbsp dry ginger powder
- salt to taste
- 2 tbsp Kashmiri chillies grounded
- 3 Whole dry red chillies
- ratan jot infused in hot oil
- 2 cups yoghurt beaten
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Instructions
- Dry roast the whole spices in a heavy bottomed pan or a cast iron skillet over a low heat, until they release their essential oils. Grind them using a coffee grinder. Marinate the mutton pieces with the ground spice mix overnight or for around 4-6 hours in a refrigerator covered with a lid.
- Put the ghee in a heavy bottomed pan, and heat it on medium to high until it starts to smoke.
- Reduce the heat and add the cinnamon and black and green cardamoms followed by the cloves and peppercorns. Sauté them in the ghee, making sure they don’t burn.
- Add the fennel seeds followed by the marinated meat and turn the meat so it is coated evenly with the oil.
- Cook until the meat slowly changes colour, becoming a light brown.
- Add the asafoetida at this point followed by the ground ginger, covering the meat, and cook for another minute.
- Next, add the red Kashmiri chilis followed by the rattan jot root and water.
- Mix well, coating the meat thoroughly. Finally, fold in the yoghurt till it coats the meat. Add salt to taste.
- Cover the pan and cook on a low flame for about one and a half hours or until the meat is cooked and the rogan (red oil) comes to the surface, rendering the finished curry with a glossy red look.
- Add a little hot water occasionally and cook until the meat is done.
- Serve sprinkled with coriander leaves, naan, and rice.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
141 reviews
Excellent
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