Mutton Rogan Josh in a Kashmiri Pandit Style is a very popular mutton curry with intense flavors of ginger, saunf, and whole spices.
I have noticed, in many of the party buffets, people serve a regular mutton curry and call it Rogan Josh. Moreover, very few actually know what a real rogan josh is.
The reason why I have specified that this Rogan Josh is Kashmiri Pandit Style, given that there is another way of preparing it. The other counterpart of this dish is a Muslim-style Rogan Josh which we will be discussing in detail.
I was always looking out for an authentic recipe and then I stumble upon this blog of Chef Ajoy Joshi. I have tried many recipes from his blog and trust me each of them is a masterpiece on its own. Among all the recipes, I found this one to be the most authentic and to the mark.
What is Mutton Rogan Josh?
Rogan Josh is usually made with lamb or goat. It is a traditional Kashmiri dish but originates from Persia brought in by Mughals. Lamb pieces are braised with aromatic spices and yogurt and then slow-cooked to perfection. The deep color is infused by a root called Ratan Jot which is not very easy to find. By using a good quality Kashmiri red chili powder and saffron, you can use it as a substitute. The overall taste of the curry is subtle with dominant flavors of fennel seeds and dry ginger.
Ingredients of Kashmiri Mutton Rogan Josh
- Whole Spices – Whole spices are used in two forms; powdered as well as the whole. If you wish you can reduce the quantity of any of it.
- Yogurt is the base of this curry as there no onion and tomatoes that go into the curry. To avoid the yogurt from splitting or curdling, just whisk it with a tablespoon of all-purpose flour (maida).
- Other spices – Kashmiri red chili powder, dry ginger powder, fennel seeds powder, and hing.
Step by step pictures of Mutton Rogan Josh
How to prepare Rogan Josh in Kashmiri Muslim Style?
To prepare this dish in a Muslim style, the only extra step you need to add is to fry 1 cup sliced onion and 1 tablespoon chopped garlic along with whole spices in the first step. As soon as the onion turns light golden add the mutton pieces and continue according to the recipe given below.
Most popular Mutton Curry on blog
Mughlai Mutton Curry
Mutton Rogan Josh Recipe Video
Mutton Rogan Josh
Equipment
- Pressure Cooker
Ingredients
For the spice mix (crush or grind to a powder)
- 1- inch piece cinnamon stick
- 3 green cardamom
- 1 brown cardamom optional
- 4 cloves
- 1 teaspoon badi saunf
- 1 teaspoon cumin seeds
For the curry
- 1- kilogram mutton pieces
- 1 cup yogurt
- 1 ½ teaspoon dry ginger powder
- 1 teaspoon badi saunf powder
- 1 teaspoon hing asafoetida
- ¾ teaspoon salt as per taste
- 2 teaspoon Kashmiri red chili powder
- Pinch of saffron soaked in 3 tablespoons chilled water
- Whole spices - 1 cinnamon 3 whole green cardamom, 4 cloves, 1 teaspoon black peppercorns, 1 brown cardamom,
- 3 tablespoon ghee
Instructions
- For this spice mix, crush or grind the ingredients to a smooth fine powder and set aside.1- inch piece cinnamon stick, 3 green cardamom, 1 brown cardamom, 4 cloves, 1 teaspoon badi saunf, 1 teaspoon cumin seeds
- Heat a pressure cooker on low heat and add 3 tablespoons of ghee. Add all the whole spices like cinnamon, cardamom, cloves, peppercorns and brown cardamom. If you wish, you can reduce the quantity of whole spices.Whole spices - 1 cinnamon, 3 tablespoon ghee
- Then add mutton pieces and fry in ghee for 5 to 7 minutes on medium heat.1- kilogram mutton pieces
- Now add 1 teaspoon hing, 1 ½ teaspoon dry ginger powder, 1 teaspoon badi saunf powder, powdered spice mix, and 2 teaspoon kashmiri red chili powder. Mix well and then add 1 cup yogurt, saffron soaked water and salt. Stir well and once it starts to boil, place the lid. Pressure cook the mutton on low flame for 20 - 30 minutes.1 cup yogurt, 1 1/2 teaspoon dry ginger powder, 1 teaspoon badi saunf powder, 1 teaspoon hing, 2 teaspoon Kashmiri red chili powder, Pinch of saffron soaked in 3 tablespoons chilled water, 3/4 teaspoon salt
- If the mutton is tender, it might cook fast. Check the pieces after 20 minutes of cooking. You can always cook a little more if it is not done.
- Serve hot with rice or roti.
Video
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