Mutton Rogan Josh is an aromatic dish from Kashmir. It’s made with red meat, usually goat, lamb, or mutton, and the main ingredients that add colour and flavour are Kashmiri chillies and alkanet flowers or roots. It is a signature dish in Kashmiri Cuisine. One of the main dishes of the Kashmiri multicourse meal. the dish was was originally brought to Kashmir by Mughals.
Rogan (Rawghan) means “clarified butter” or “ghee” or “oil” in Persian. Josh (jos) means to “stew” or “braise” or “boil”. Rogan Josh may means by this definition “stewed or boiled in ghee”.
How to make Mutton Rogan Josh?
- Preparation time 10 minutes
- Cooking time 40-45 minutes
Ingredients for Mutton Rogan Josh
Curd Mixture
- 1 cup Curd, beaten
- 1 ½ tsp Fennel powder
- 1 tsp Dry ginger powder/paste
- 5-6 Saffron strands
- 1 tsp Coriander powder
- 1 tsp Degi/Kashmiri red chili powder
- ¼ tsp Turmeric powder
Tempering/Cooking
- 2-4 tbsp Mustard oil
- 2-3 Black cardamom
- 4-5 Black peppercorns
- 2-3 Cloves
- 1 kg Mutton Leg (with bones)
- Prepared Curd Mixture
- Salt to taste
- 1 tbsp Red chili paste
- 1 tbsp Brown onion paste
Cooking Process of Mutton Rogan Josh
Curd Mixture
- In a bowl, add curd, fennel powder, dry ginger powder, saffron strands, coriander powder, degi/Kashmiri red chili powder, turmeric powder and mix it well. Keep it aside for further use.
Tempering/Cooking
- In a handi/pan, add mustard oil, once it becomes hot, add black cardamom, black peppercorns, cloves.
- Add mutton and cook it for 6-7 minutes or until tender/soft on medium flame.
- Add prepared curd mixture, salt to taste, close the pan and cook it for 8-10 minutes or until the mutton is tender.
- Add prepared red chili paste, brown onion paste and let it simmer for a while.
- Transfer it to a serving dish and garnish it with coriander/cilantro.
- Serve hot with rice or you can enjoy it with paratha.
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