Mutton Rogan Josh
ID: e928876a...
A classic Kashmiri mutton curry known for its rich red color, aromatic spices, and tender meat. Prepared using traditional techniques including a cockscomb flower extract (maval) for natural red coloring and a fragrant spice-infused curd mixture.
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🍳 Cooking Flow
Boil cockscomb flowers in water to extract natural red color. → Whisk the yogurt with fennel powder, ginger powder, saffron, coriander, degi mirch, and turmeric. → Heat mustard oil, fry whole spices, and saute the mutton pieces until seared. → Pour in the spiced yogurt mixture, cover, and cook until the mutton tenderizes. → Add the red cockscomb extract, red chili paste, and brown onion paste, then simmer until the gravy gets glossy and the oil floats on top.
Cooking Steps
Brief Cooking Order
Boil cockscomb flowers in water to extract natural red color. → Whisk the yogurt with fennel powder, ginger powder, saffron, coriander, degi mirch, and turmeric. → Heat mustard oil, fry whole spices, and saute the mutton pieces until seared. → Pour in the spiced yogurt mixture, cover, and cook until the mutton tenderizes. → Add the red cockscomb extract, red chili paste, and brown onion paste, then simmer until the gravy gets glossy and the oil floats on top.
Introduction
A classic Kashmiri mutton curry known for its rich red color, aromatic spices, and tender meat. Prepared using traditional techniques including a cockscomb flower extract (maval) for natural red coloring and a fragrant spice-infused curd mixture.
Step 1
In a pot, boil water with the cockscomb flowers (maval) for a few minutes to extract the deep red dye.
Step 2
Heat mustard oil in a heavy-bottomed handi until it reaches its smoking point to remove any raw aroma.
Step 3
Reduce the heat slightly, add black cardamom, black peppercorns, and cloves to the hot oil and let them crackle.
Step 4
Add the mutton pieces to the handi and saute on medium heat for 6-7 minutes until seared.
Step 5
In a separate bowl, prepare the curd mixture by whisking together the beaten curd, fennel powder, dry ginger powder, saffron, coriander powder, degi red chili powder, and turmeric powder.
Ingredients List
Important Notes
Traditional Kashmiri Rogan Josh never uses tomatoes or onions in a heavy gravy; the thickness comes from the slow cooking of meat juices, yogurt, and optionally a shallot (Pran) paste.
Mustard oil must be heated until smoking to ensure its strong, bitter flavor is mellowed out before adding other ingredients.
Cockscomb flowers (maval) give the dish its unique, vibrant natural red hue which cannot be fully replicated by food coloring.
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