Hello again and I’m excited to share a special recipe that’s close to my heart: Authentic kashmiri mutton rogan josh recipe. This dish brings back fond memories of my time in Gurugram, where my lovely Kashmiri neighbour, Anupama Kaul, introduced me to this rich and flavorful delight. Anupama’s deep knowledge and passion for Kashmiri cuisine made her the perfect mentor for this culinary classic dish.
In This Post
Why I LOVE… Kashmiri Mutton Rogan Josh Recipe!
I LOVE Kashmiri Mutton Rogan Josh SO MUCH. In any case, it is a dish that BURSTS WITH FLAVOR! The combination of various spices with soft lamb meat and a thick delightful sauce is IMMACULATE.
What do I like about it most? When you cook it slowly all those different flavors get enough time to blend together so each bite becomes a BOOM of taste in your mouth. And look here, if some things are missing from the recipe or you don’t have them at home right now– no problem just swap them with what you do have and still achieve that genuine flavor. This meal is an absolute CHAMPION trust me!
What’s in a Name?
First, let’s talk about the name “Rogan Josh.” It sounds exotic, right? Rogan means “oil” in Persian, and Josh means “intense heat.” Together, they hint at a dish that’s rich, spicy, and cooked to perfection. This traditional curry is a staple in Kashmiri cuisine, known for its vibrant red color and aromatic spices. The name itself evokes a sense of warmth and indulgence, which is exactly what this dish delivers.
Anupama’s Rogan Josh Recipe
When Anupama first shared her Rogan Josh recipe with me, I knew I was in for a treat. Even after being a busy mom of twins Sammar and Samaira, her passion for cooking is commendable. Watching her manage her kitchen and her home kitchen business, which is always booked in advance, was truly inspiring. Her food is incredibly popular in the society, and it was an honor to learn from her.
Variations in Kashmiri Mutton Rogan Josh Recipe
Kashmiri cuisine is rich and diverse, and Rogan Josh has different variations. The Kashmiri Pandits have their version, and so do Kashmiri Muslims. The primary difference lies in the use of specific ingredients like ‘pran’ (a type of Kashmiri shallot) and ‘Kashmiri garlic,’ which have unique flavors. And let’s not forget the Kashmiri red chili, which gives the dish its signature color and mild heat. These ingredients are often not available outside Kashmir, but don’t worry. I’ve adapted the recipe to include more commonly available ingredients while maintaining the authentic taste.
Kashmiri Mutton Rogan Josh Ingredients
- Pran (Kashmiri Shallots): You can use regular shallots or even red onions if you can’t find pran.
- Kashmiri Garlic: Regular garlic works well, but if you want to get closer to the original, use a bit more to achieve that deep garlic taste.
- Kashmiri Red Chili: If unavailable, a mix of paprika and cayenne pepper can mimic the color and heat if living out side India
My Authentic Mutton Rogan Josh Recipe: Image Gallery
Choosing the Right Ingredient for Mutton Rogan Josh Recipe
- Lamb Shoulder: The meat is very flavorful because it contains a decent amount of fat that adds to the taste of the meal. But it should be cooked for a long time to make it soft. Flavors are intensified during slow cooking and the meat becomes juicy at the end.
- Slow Cooking: Rogan Josh is all about slow cooking. It allows the flavors to meld beautifully, giving you that rich, deep flavor.
- Yogurt: Use thick yogurt to add creaminess without making the gravy too heavy. It also helps to tenderize the meat.
- Spices: The use of newly ground spices is crucial. Wherever possible, grind your own spices at home to let out the entire scent and taste or otherwise opt for the already powdered ones from the supermarket with a good blender and ensure that you check the date and take the pack which has been made closest to now.
Serving Suggestions with Mutton Rogan Josh
Rogan Josh pairs wonderfully with steamed basmati rice or traditional Indian bread like naan or roti. Feel free to top up with fresh crunchy salad!
I’d love to hear your thoughts and see your creations, so don’t hesitate to drop a comment or share a photo. Until next time, happy eating!
Ingredients
- 3 tbsp Mustard Oil
- 1 no Bay Leaf
- 1- inch Cinnamon Stick or Cassia
- 2-3 no Green Cardamom Pods
- 2-3 no Cloves
- 500 gm Mutton or Lamb Cubes
- 2 tbsp Red Chilli Powder
- 3 tbsp Curd
- 1 tbsp Fennel Powder
- 1/2 tbsp Dry Ginger Powder
- 1 Pinch Black Cardamom powder or crushed
- 1/2 tbsp Kasoori Methi Dried fenugreek leaves
- 400 ml Water
Instructions
- Heat the mustard oil in a Kadai until it starts to smoke. Once it does, turn off the flame and let it cool down a bit.
- When the oil is just hot enough (but not too hot), toss in the bay leaf, cinnamon, cardamom, and cloves. Sauté them until they release their aroma.
- Add the mutton cubes to the pan and sauté until they're browned on all sides.
- Sprinkle in the red chilli powder. Quickly add water right after to prevent the chilli from burning.
- Combine the curd with an equal amount of water, then pour this mixture into the pan.
- Now, add salt, black cardamom powder, roasted cumin powder, dry ginger powder, and fennel powder. Give it a good stir.
- Pour in the remaining water. Transfer everything to a pressure cooker. Cook on high heat until you hear one whistle, then lower the flame and let it simmer for about 15 minutes or until the mutton is tender.
- Let the pressure release naturally.
- Once it's safe, open the lid and sprinkle in the crushed kasoori methi.
- Serve your delicious Mutton Rogan Josh hot with steamed rice.
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