Mutton Rogan Josh (Traditional Kashmiri Style)

Recipe by Chef Avtar Singh Rana

Ingredients (Serves 4–6)

• 1 kg mutton (bone-in, medium pieces)
• 1 cup mustard oil
• 2 tbsp Kashmiri red chili powder
• 1 tsp turmeric powder
• 2 tsp fennel powder (saunf)
• 1 tsp dry ginger powder (sonth)
• 4 green cardamoms
• 2 black cardamoms
• 4 cloves
• 1-inch cinnamon stick
• 2 bay leaves
• ½ tsp asafoetida (hing)
• Salt to taste
• 3 cups water or mutton stock

Traditional Rogan Paste

• 2 tbsp Kashmiri red chili powder
• ¼ cup warm water

Method

1. Heat mustard oil in a heavy-bottomed pot until it reaches smoking point. Cool slightly.
2. Add bay leaves, cloves, green cardamom, black cardamom, and cinnamon. Sauté for 30 seconds.
3. Add hing and immediately add the mutton pieces. Sear on high heat until lightly browned.
4. Mix Kashmiri chili powder with warm water to form a smooth paste. Add to the mutton and stir continuously.
5. Add turmeric, fennel powder, dry ginger powder, and salt. Cook for 5–7 minutes until the spices coat the meat well.
6. Pour in water or stock. Bring to a boil, then reduce to a gentle simmer.
7. Cover and cook for 60–90 minutes, or until the mutton becomes tender and the gravy develops a rich red color.
8. Adjust seasoning and simmer uncovered for the final 10 minutes until the gravy reaches the desired consistency.

Chef’s Tip

The authentic Kashmiri Rogan Josh traditionally derives its vibrant color from Kashmiri chilies and ratan jot (alkanet root) rather than tomatoes. Avoid excessive garam masala to preserve the delicate balance of Kashmiri flavors.

Serving Suggestion

Serve hot with:

• Steamed Basmati Rice
• Kashmiri Pulao
• Tandoori Roti
• Sheermal

“A royal Kashmiri masterpiece where aromatic spices, tender mutton, and centuries of culinary heritage unite in every bite.”
— Chef Avtar Singh Rana