Kitchen Recipe Collection
Indian Mutton Rogan Josh
A signature Kashmiri dish of tender lamb/mutton slow-cooked in a fiery red, incredibly aromatic, yogurt-based sauce flavored with fennel and dry ginger.
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- mutton/lamb (bone-in)
- mustard oil
- kashmiri red chili powder
- fennel powder (saunf)
- dry ginger powder (saunth)
- yogurt
- asafoetida (hing)
- whole spices (black cardamom, cinnamon)
- rattan jot (alkanet root - optional)
- salt
Equipment
- Heavy-bottomed pot (preferably a traditional copper lagan)
Instructions
- 1
Heat Mustard Oil
Heat mustard oil in a heavy pot until it smokes (to remove pungency), then turn off the heat and let it cool slightly.
- 2
Temper Whole Spices
Turn the heat back to low. Add hing (asafoetida), black cardamom, cinnamon, and cloves. Let them crackle.
- 3
Sear Meat
Add the bone-in mutton pieces. Fry them vigorously in the oil on medium-high heat until they are deeply browned and sealed on all sides.
- 4
Add Water
Add a little water to the pot and cover it, letting the meat cook in its own juices for 10 minutes.
- 5
Prepare Spice Paste
In a small bowl, mix a large amount of Kashmiri red chili powder with a little water to form a smooth paste.
- 6
Add Chili Paste
Add the chili paste to the meat. Sauté until the meat is coated in a vibrant red color and the oil separates.
- 7
Add Signature Spices
Stir in the two cornerstone spices of Kashmiri cooking: fennel powder (saunf) and dry ginger powder (saunth).
- 8
Whisk Yogurt
Vigorously whisk the yogurt until completely smooth to prevent it from curdling.
- 9
Incorporate Yogurt
Lower the heat entirely. Add the whisked yogurt slowly, stirring continuously in one direction until it is fully incorporated into the gravy.
- 10
Add Color (Optional)
If using Rattan Jot (a natural bark), infuse it in a spoonful of hot oil and add the deep red oil to the pot.
- 11
Slow Cook
Add enough hot water to cover the meat. Cover the pot tightly and simmer on very low heat for 1 to 1.5 hours until the meat is incredibly tender and falls off the bone.
- 12
Serve
Garnish with a pinch of garam masala. Serve hot with steamed basmati rice.
Cooking Tips
- Authentic Kashmiri Pandit style Rogan Josh uses NO onions, NO tomatoes, and NO garlic. The gravy's body comes entirely from yogurt and the spices.
- Stirring the yogurt continuously while adding it on low heat prevents it from splitting in the hot oil.
Variations
- Chicken Rogan Josh: Substitute mutton with chicken, reducing the final simmering time to 25 minutes.
Chef's Notes & Storage
- A staple of the Kashmiri Wazwan (traditional multi-course meal), famous for its vibrant red 'Rogan' (oil) floating on top.
Nutrition Estimate
480 calories · 32g protein · 8g carbs · 35g fat · 2g fiber per serving
