Kashmiri Mutton Rogan Josh
ID: d6b5ce6c...
A classic, aromatic Kashmiri curry featuring tender mutton or lamb slow-cooked in a rich gravy spiced with fennel, dry ginger, and Kashmiri red chili. It is prized for its signature vibrant red color and deep, robust flavor profile.
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🍳 Cooking Flow
Heat mustard oil, bloom cumin, cloves, and hing, then sear the mutton pieces. → Add crushed cardamoms, Kashmiri chilli powder, and salt, then cook on low heat until color is absorbed. → Mix in dry ginger powder and fennel powder, then stir in whisked yogurt on low heat until oil separates. → Add garam masala, pour in water, bring to a boil, then cover and simmer on low heat for 45 minutes. → Finish with green cardamom powder and simmer for 2 minutes.
Cooking Steps
Brief Cooking Order
Heat mustard oil, bloom cumin, cloves, and hing, then sear the mutton pieces. → Add crushed cardamoms, Kashmiri chilli powder, and salt, then cook on low heat until color is absorbed. → Mix in dry ginger powder and fennel powder, then stir in whisked yogurt on low heat until oil separates. → Add garam masala, pour in water, bring to a boil, then cover and simmer on low heat for 45 minutes. → Finish with green cardamom powder and simmer for 2 minutes.
Introduction
A classic, aromatic Kashmiri curry featuring tender mutton or lamb slow-cooked in a rich gravy spiced with fennel, dry ginger, and Kashmiri red chili. It is prized for its signature vibrant red color and deep, robust flavor profile.
Step 1
Pour mustard oil into a pan and heat it until it starts smoking, then reduce the heat slightly.
Step 2
Add cumin seeds, cloves, and asafoetida (hing) into the hot oil and stir for 30 seconds.
Step 3
Add the mutton pieces into the pan and sear them on high heat for 2 minutes.
Step 4
Add the crushed green and black cardamoms, and fry on medium heat for 4-5 minutes.
Step 5
Add the Kashmiri chilli powder and salt, mixing well, and cook on low heat for 3 minutes so the meat absorbs the red color.
Ingredients List
Important Notes
Mustard oil must be heated to its smoking point to eliminate its raw, pungent aroma before cooking.
Kashmiri chilli powder is crucial for Rogan Josh as it provides the deep red color without making the curry excessively spicy.
Whisk the yogurt smoothly and keep the heat low while adding it to prevent it from curdling/splitting.
Slow-cooking the mutton covered on low heat is essential for developing tender, juicy meat and fully infusing the spices.
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