Mutton Rogan Josh is a signature dish from the Kashmir valley, known for its deep red hue, tender meat, and aromatic flavors. Originally brought to India by the Mughals, this dish has become a staple of Kashmiri cuisine. Its name, derived from Persian, translates to “clarified butter or oil” (Rogan) and “stewed in intense heat or fiery cooking” (Josh), perfectly encapsulating its rich, vibrant, and bold essence. Often served during traditional feasts or Waazwan, this dish celebrates the rich culinary heritage of Kashmir.
Mutton Rogan Josh
Prep Time: 10-15 minutes ; Cooking Time: 1:15-1:30 hours ; Serves: 4-5 people
Ingredients
Cooking Oil and Whole Spices:
- Mustard Oil (सरसों का तेल): 1⁄3 cup
- Bay Leaves (तेज पत्ता): 2
- Cinnamon Stick (दालचीनी): 2-inch piece
- Green Cardamom (हरी इलायची): 5 pods
- Black Cardamom (बड़ी इलायची): 2 pods (crushed)
- Cloves (लौंग): 4
- Mace (जावित्री): 1
- Nutmeg (जायफल): A small piece
For the Stuffing:
- Mutton (मटन): 1 kg
- Curd (दही): 3⁄4 cup
Powdered Spices:
- Fennel Seed Powder (सौंफ का पाउडर): 2 tsp
- Ginger Powder (सौंठ पाउडर): 1 tbsp
- Saffron (केसर): A few strands (optional)
- Kashmiri Red Chili Powder (कश्मीरी लाल मिर्च पाउडर): 3 tbsp
- Spicy Red Chili Powder (तीखी लाल मिर्च पाउडर): 1 tsp (optional)
- Cumin Powder (जीरा पाउडर): 1 tsp
- Garam Masala (गरम मसाला): 1⁄4 tsp
- Salt (नमक): To taste
Additional Ingredients:
- Hot Water (गरम पानी): As required
- Mawal (Cockscomb Flower): 2 flowers
- Pran (Shallots): Made into a paste
- Ghee (घी): 3 tbsp
Method:
- Prepare the Oil:
- Heat mustard oil in a kadhai over high flame until it reaches its smoking point. Turn off the flame and let the oil cool slightly.
- Sear the Mutton:
- Add the whole spices and mutton to the oil. Stir and cook over high flame for 7-8 minutes until the mutton is well-seared.
- Incorporate Spices:
- In a bowl, whisk together all the powdered spices. Add the spice mixture and curd to the mutton along with salt. Mix well and cook over medium-high flame until the spices are cooked and oil separates from the mixture.
- Add Water and Simmer:
- Pour hot water over the mutton, just enough to barely cover it. Stir well, cover the kadhai, and cook over low flame until the mutton is tender. Stir occasionally and check the doneness.
- Prepare Mawal and Pran Mixture:
- Heat ghee in a small pan. Add the mawal water and pran paste. Cook for 2-3 minutes, stirring well. Strain the mixture and pour it over the cooked mutton.
- Final Touches:
- Mix everything thoroughly and adjust salt to taste.
Serving Suggestions:
Serve this fragrant Rogan Josh with steamed basmati rice or Indian bread like naan or tandoori roti.
Watch this recipe here – Mutton Rogan Josh
Chef Sabrina Suri is a Mumbai-based self-taught chef celebrated for her mastery of Kashmiri, Indo-Persian, and Indo-Turkish cuisines. Raised in a Punjabi-Kashmiri household, she honed her culinary skills under the guidance of her family, blending traditional techniques with modern flair. Through Sabrina’s Kitchen, she shares her love for food, crafting memorable culinary journeys for her patrons.
Sabrina’s accolades include the “Best Home Chef” award at JW Marriott Mumbai (2020), and a Top 90 spot in MasterChef: Home Chef (2023).
Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.