Kashmiri Rogan Josh
Bone-in mutton simmered slowly in mustard oil with Kashmiri red chilli, fennel and ratanjot until the gravy turns deep brick red.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Heavy-bottomed handi
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 30 g
- carbs
- 6 g
- fibre
- 1 g
- protein
- 28 g
- calories
- 410 kcal
Instructions
- 1
Heat mustard oil in a heavy handi (deep cooking pot) until it smokes lightly. Let it cool slightly.
- 2
Add cinnamon, cloves and cardamom. Fry them for a few seconds.
- 3
Add the mutton pieces. Brown them over high heat until all the released juices evaporate.
- 4
Turn the heat down. Add asafoetida and Kashmiri red chilli powder mixed with a little water, then stir well.
- 5
Whisk in the curd one spoonful at a time. Stir constantly so it does not split.
- 6
Add fennel powder, dry ginger powder and salt. Pour in ratanjot (alkanet root) infused water if using.
- 7
Cover and simmer on low heat for 50-60 minutes, stirring occasionally. Cook until the mutton is tender and oil floats to the top.
- 8
Taste and adjust the seasoning. Simmer uncovered for a few more minutes until the gravy thickens, then serve.
Chef's tips
Brown the mutton well before adding liquid to deepen the flavour. Keep the heat low when adding curd and stir in one direction so it does not split.
Ingredient substitutions
- ratanjot root → a pinch of extra Kashmiri chilli powder for colour
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat gently on the stovetop with a splash of water, stirring often.
Common mistakes to avoid
- •Adding curd straight onto very high heat, which makes it curdle and split.
- •Using regular chilli powder instead of Kashmiri chilli powder, which makes the dish too hot without the rich red colour.
Serving suggestions
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