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Mutton Rogan Josh Kashmiri Pandit Style
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Mutton Rogan Josh

This is a Kashmiri Pandit Style Mutton Rogan Josh, aromatic mutton curry with a blend of spices and yogurt, slow-cooked to form a 'rogan' (layer of fat) over the curry. This dish originates from Persia and then later introduced by Mughals to Kashmir.
Course Curry
Cuisine Indian
Keyword Curry, Kashmiri, Mutton
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Shanaz Rafiq

Equipment

  • Pressure Cooker

Ingredients

For the spice mix (crush or grind to a powder)

  • 1- inch piece cinnamon stick
  • 3 green cardamom
  • 1 brown cardamom optional
  • 4 cloves
  • 1 teaspoon badi saunf
  • 1 teaspoon cumin seeds

For the curry

  • 1- kilogram mutton pieces
  • 1 cup yogurt
  • 1 ½ teaspoon dry ginger powder
  • 1 teaspoon badi saunf powder
  • 1 teaspoon hing asafoetida
  • ¾ teaspoon salt as per taste
  • 2 teaspoon Kashmiri red chili powder
  • Pinch of saffron soaked in 3 tablespoons chilled water
  • Whole spices - 1 cinnamon 3 whole green cardamom, 4 cloves, 1 teaspoon black peppercorns, 1 brown cardamom,
  • 3 tablespoon ghee

Instructions

  • For this spice mix, crush or grind the ingredients to a smooth fine powder and set aside.
    1- inch piece cinnamon stick, 3 green cardamom, 1 brown cardamom, 4 cloves, 1 teaspoon badi saunf, 1 teaspoon cumin seeds
  • Heat a pressure cooker on low heat and add 3 tablespoons of ghee. Add all the whole spices like cinnamon, cardamom, cloves, peppercorns and brown cardamom. If you wish, you can reduce the quantity of whole spices.
    Whole spices - 1 cinnamon, 3 tablespoon ghee
  • Then add mutton pieces and fry in ghee for 5 to 7 minutes on medium heat.
    1- kilogram mutton pieces
  • Now add 1 teaspoon hing, 1 ½ teaspoon dry ginger powder, 1 teaspoon badi saunf powder, powdered spice mix, and 2 teaspoon kashmiri red chili powder. Mix well and then add 1 cup yogurt, saffron soaked water and salt. Stir well and once it starts to boil, place the lid. Pressure cook the mutton on low flame for 20 - 30 minutes.
    1 cup yogurt, 1 1/2 teaspoon dry ginger powder, 1 teaspoon badi saunf powder, 1 teaspoon hing, 2 teaspoon Kashmiri red chili powder, Pinch of saffron soaked in 3 tablespoons chilled water, 3/4 teaspoon salt
  • If the mutton is tender, it might cook fast. Check the pieces after 20 minutes of cooking. You can always cook a little more if it is not done.
  • Serve hot with rice or roti.

Video