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Authentic Kashmiri Mutton Rogan Josh (Kashmiri Lamb Curry)
4.9 from 141 votes

Authentic Kashmiri Mutton Rogan Josh (Kashmiri Lamb Curry)

Authentic Kashmiri Mutton Rogan Josh is a rich lamb curry featuring marinated mutton with a fragrant spice blend including cinnamon, cardamoms, cloves, peppercorns, fennel seeds, and Kashmiri chili. Cooked slowly with ghee, yogurt, and whole aromatic spices, it develops a deep red color and complex layers of flavor. This curry is tender and mildly spiced, offering a luxurious texture and warmth characteristic of Kashmiri cuisine.

Prep Time
5 mins
Cook Time
40 mins
Additional Time
7 hrs
Total Time
7 hrs 45 mins
Servings: 4 people
Course: Main Course
Cuisine: Indian

Ingredients

Ingredients for marinade
  • 1.75 lb mutton
  • 1/2 tsp tbsp cinnamon ground
  • 1/2 tbsp green cardamom crushed
  • 1/2 tbsp black cardamom
  • 1/4 cloves ground
  • 1/2 tbsp black peppercorn ground
  • 1/2 tbsp fennel seeds ground
  • 1/2 tbsp kashmiri chili ground
Ingredients for Rogan Josh
  • 1/2 cup ghee or mustard oil
  • 1 inch cinnamon stick 2.5 cm
  • 3 fennel powder
  • 3 black cardamom whole
  • 5 green cardamom whole
  • 6 cloves
  • 1 tbsp black peppercorns
  • 1 tbsp fennel seeds
  • 1/2 tbsp asafoetida
  • 1.5 tbsp ground ginger dry powder
  • salt to taste
  • 2 tbsp kashmiri chili grounded
  • 3 red chillies whole, dry
  • ratan jot infused in hot oil
  • 2 cups yogurt beaten

Instructions

    Cup of Yum
  1. 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.
  2. Put the ghee in a heavy bottomed pan, and heat it on medium to high until it starts to smoke.
  3. 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.
  4. Add the fennel seeds followed by the marinated meat and turn the meat so it is coated evenly with the oil.
  5. Cook until the meat slowly changes colour, becoming a light brown.
  6. Add the asafoetida at this point followed by the ground ginger, covering the meat, and cook for another minute.
  7. Next, add the red Kashmiri chilis followed by the rattan jot root and water.
  8. Mix well, coating the meat thoroughly. Finally, fold in the yoghurt till it coats the meat. Add salt to taste.
  9. 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.
  10. Add a little hot water occasionally and cook until the meat is done.
  11. Serve sprinkled with coriander leaves, naan, and rice.

Notes