Kashmiri Mutton Rogan Josh (Gosht Rogan Josh, روغن جوش)

Kashmiri Mutton Rogan Josh
Mutton Rogan Josh

Kashmiri Mutton Rogan Josh - Hot Kashmiri Delight

Kashmiri Mutton Rogan Josh or Rogan Gosht is an aromatic lamb or mutton dish of Persian origin, which is a signature recipe of 'Kashmiri Cuisine' and is very Famous all over Pakistan and India.
Mutton Rogan Josh is a popular Kashmiri Mutton Recipe. Traditional Kashmiri Mutton Rogan Josh is made with mutton, onion, Kashmiri red chilies, yogurt and a few other spices. 
A thin sauce layered with a slick of oil on top. The red color of the dish comes from a rare spice called Ratanjog and Kashmiri red chili powder. The signature spices in the dish are asafoetida (Heeng), fennel seeds and dry ginger powder with a combination of cinnamon, cardamom, and clove. Yogurt is added for tangy texture.

Let's start the Recipe of 'Kashmiri Mutton Rogan Josh'


    • Mutton - (with bones) 1 Kg
    • Cooking Oil - 4 Table Spoons
    • Ginger Garlic Paste - 2 Table Spoons
    • Yogurt - 1 Cup, whisked
    • Onion - 1 (Fine Chopped)
    • Dried Kashmiri Red Chili Powder - 1 & Half Tea Spoons
    • Whole Spice Powder (Garam Masala) - 1 Table Spoon
    • Ginger Powder - 1 Table Spoon
    • Coriander Powder - 2 Table Spoons
    • Turmeric - Half Table Spoon
    • Cumin Powder - 1 Table Spoon
    • Black Pepper Corns - 1 Table Spoon
    • Cloves - 12
    • Green Cardamom - 8
    • Cinnamon Sticks - 5
    • Mace - (جائفل) Few Threads
    • Salt - To Taste
    • Fennel powder (سونف) - 1/4 teaspoons
    • Cream - 2 Table Spoons
    • Chopped Cilantro (Fresh Green Coriander) - Chopped, to garnish
    • Asafoetida (Heeng) - optional, a pinch
    • Water - as required

Cooking Method: 

  • Yield: 8 to 10
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Serving: For Family

  1. Mix mutton with yogurt and salt and keep aside.
  2. Heat oil in a pan, add whole garam masala (bay leaves, black cardamom, cloves, and cinnamon)
  3. When garam masala starts to sputter, add chopped onions and fry till golden brown.
  4. Add ginger garlic paste and fry for 2 minutes.
  5. Add Kashmiri red chili to a small bowl and add a couple of tablespoons of water to it. Mix well
  6. Add all the spices and fry till oil separates.
  7. Now add mutton with marinade and stir on a high flame for 2 minutes or until it dries.
  8. Add water such that it covers the mutton fully. Add salt to taste, give it a nice stir.
  9. Cover the pan and cook on slow heat till mutton is tender and gravy is medium thick.
  10. After 40-45 minutes, remove the cover and check for doneness.
  11. Taste and adjust seasoning.
  12. Now add fresh cream and stir well and cook for another 3 minutes.
  13. Garnish with chopped coriander.
  14. Serve with rice or simple palao or boiled rice or naan/chapati/paratha (as you like)

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