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Authentic Kashmiri Mutton Rogan Josh (Kashmiri Lamb Curry)
Rogan Josh is a deep red spicy lamb or mutton dish of Persian origin. It was brought to Kashmir by the Mughals. The dish has a thin red coloured gravy and a thick layer of oil on top.Serve with steamed rice or naan, it tastes delicious either ways.
Ingredients
1. 4 tbsp Mustard Oil
2. 3-4 Black Cardamom Crushed
3. 4-5 Cloves Crushed
4. 8-10 Black peppercorn Crushed
5. 4-5 Dry Red Chillies
6. 1 tsp Cumin Seeds
7. 1/4 tsp Hing
8. 800 g Mutton
9. 2 tbsp Milk Hot
10. 1 pinch Saffron
11. 1 cup Yogurt
12. 1 tsp Maida
13. 1 and 1/2 tbsp Kashmiri Red Chilli Powder
14. 3 tsp Fennel Powder
15. 1 tsp Dry Ginger Powder
16. 1 tbsp Coriander Powder
17. Salt to taste
How to make Mutton Rogan Josh Step By Step
1. Soak saffron in milk. Heat oil in a pressure pan.
2. When the oil starts to fume, switch off the heat for a minute.
3. Switch on the heat and add black cardamom, cloves and whole peppercorns. Fry for 10 seconds.
4. Add whole red chilies, cumin seeds and asafoetida.
5. Add the mutton and cook on high heat for 5-6 minutes, till it turns slightly brown.
6. Now add ½ cup water and cook for 10-12 minutes on low flame. Whisk the yogurt with 1 tsp maida. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder, salt and milk with saffron. Mix well.
7. Add the yogurt in the pan. Cook for a minute.
8. Add a cup of water and cook the mutton for 1 and ½ to 2 hours till done. I pressure cooked it for 20 minutes on low heat.
9. Pour the oil infused with ratanjot if available. Taste and adjust the salt. You can also add garam masala at this stage. Serve hot with steamed rice or Naan.
@Recently Active Users
Rogan Josh is a deep red spicy lamb or mutton dish of Persian origin. It was brought to Kashmir by the Mughals. The dish has a thin red coloured gravy and a thick layer of oil on top.Serve with steamed rice or naan, it tastes delicious either ways.
Ingredients
1. 4 tbsp Mustard Oil
2. 3-4 Black Cardamom Crushed
3. 4-5 Cloves Crushed
4. 8-10 Black peppercorn Crushed
5. 4-5 Dry Red Chillies
6. 1 tsp Cumin Seeds
7. 1/4 tsp Hing
8. 800 g Mutton
9. 2 tbsp Milk Hot
10. 1 pinch Saffron
11. 1 cup Yogurt
12. 1 tsp Maida
13. 1 and 1/2 tbsp Kashmiri Red Chilli Powder
14. 3 tsp Fennel Powder
15. 1 tsp Dry Ginger Powder
16. 1 tbsp Coriander Powder
17. Salt to taste
How to make Mutton Rogan Josh Step By Step
1. Soak saffron in milk. Heat oil in a pressure pan.
2. When the oil starts to fume, switch off the heat for a minute.
3. Switch on the heat and add black cardamom, cloves and whole peppercorns. Fry for 10 seconds.
4. Add whole red chilies, cumin seeds and asafoetida.
5. Add the mutton and cook on high heat for 5-6 minutes, till it turns slightly brown.
6. Now add ½ cup water and cook for 10-12 minutes on low flame. Whisk the yogurt with 1 tsp maida. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder, salt and milk with saffron. Mix well.
7. Add the yogurt in the pan. Cook for a minute.
8. Add a cup of water and cook the mutton for 1 and ½ to 2 hours till done. I pressure cooked it for 20 minutes on low heat.
9. Pour the oil infused with ratanjot if available. Taste and adjust the salt. You can also add garam masala at this stage. Serve hot with steamed rice or Naan.
@Recently Active Users
