Kitchen Recipe Collection
Indian Rogan Josh
A signature Kashmiri dish of tender lamb or mutton cooked in a fiery red, incredibly aromatic, thin gravy infused with fennel and dry ginger.
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- mutton or lamb (bone-in)
- kashmiri red chili powder
- fennel powder (saunf)
- dry ginger powder (saunth)
- mustard oil
- yogurt
- asafoetida (hing)
- whole spices (black cardamom, cloves, cinnamon)
- rattan jot (alkenet root, optional)
- ghee
Equipment
- Heavy-bottomed pot (Handi) or Pressure Cooker
Instructions
- 1
Heat Mustard Oil
Heat mustard oil in a heavy-bottomed pot until it smokes. Turn off the heat and let it cool slightly to remove the raw pungent smell.
- 2
Temper Spices
Turn the heat back on low. Add a pinch of asafoetida (hing), black cardamoms, cloves, and a cinnamon stick. Let them crackle.
- 3
Sear the Meat
Add the mutton pieces. Turn the heat to high and fry the meat vigorously for 10-15 minutes until it is browned and the juices evaporate.
- 4
Add Water
Add a splash of water to cool the pan down. This prevents the powdered spices from burning in the next step.
- 5
Add Kashmiri Chili
Add a generous amount of Kashmiri red chili powder. (This gives the intense red color without overwhelming heat). Stir well.
- 6
Add Signature Spices
Add fennel powder (saunf) and dry ginger powder (saunth). These two are the absolute soul of authentic Kashmiri cooking.
- 7
Whisk Yogurt
Whisk thick yogurt until perfectly smooth. Lower the heat to a minimum.
- 8
Incorporate Yogurt
Gradually add the whisked yogurt while stirring continuously in one direction until it incorporates without curdling.
- 9
Slow Cook
Add a cup of hot water, cover the pot tightly, and simmer on the lowest heat for 60-75 minutes (or pressure cook for 4-5 whistles).
- 10
Check Doneness
The meat should be tender and falling off the bone. A thick layer of bright red oil ('Rogan') should float on top.
- 11
Final Aromatic Touch
Crush a little green cardamom and mace, and sprinkle it over the curry just before turning off the heat.
- 12
Serve
Serve hot. The gravy is meant to be relatively thin and is best enjoyed soaked up by steamed white rice or Khamiri Roti.
Cooking Tips
- Authentic Kashmiri Pandit style Rogan Josh uses NO onions, NO tomatoes, and NO garlic. The entire body of the gravy comes from the yogurt and the meat juices.
- The combination of Fennel powder (saunf) and Dry Ginger powder (saunth) is mandatory. You cannot substitute them with fresh ginger or cumin.
Variations
- Muslim Style Rogan Josh: Uses shallots (pran) and sometimes garlic, and incorporates a flower called Mawal (cockscomb) for the intense red color.
Chef's Notes & Storage
- 'Rogan' means clarified butter/oil (or red), and 'Josh' means passion or heat. It is a staple of the Kashmiri Wazwan (grand feast).
Nutrition Estimate
480 calories · 35g protein · 6g carbs · 34g fat · 2g fiber per serving
