Kashmiri Mutton Curry
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Experience the soul of the Himalayas with this authentic Kashmiri Mutton Curry, famously known as Roghan Josh. This legendary dish is the hallmark of Kashmiri cuisine, celebrated for its rich, deep-red gravy and tender, succulent meat. Unlike other heavy meat dishes, a true Kashmiri Roghan Josh recipe relies on the unique combination of dry ginger (Saunth) and fennel (Saunf), without the use of onions or garlic in its traditional Pandit style. If you are searching for a spicy Kashmiri mutton curry that achieves its vibrant color naturally, the secret lies in the infusion of Kashmiri red chilies and the extract of the cockscomb flower (Mawal). Many food lovers seek this homemade Kashmiri mutton gravy for its aromatic warmth and thin, flavorful oil layer. Whether served with steamed rice or crusty local bread, this authentic Wazwan style mutton curry offers a regal dining experience.
Ingredients
Cooking Instructions
Tips & Secrets
- Using mustard oil is the absolute secret to achieving the authentic sharp aroma of Kashmiri cooking.
- Slow-frying the onions until very dark is crucial for the deep savory base and rich color of the curry.
- Mixing chili powder with a little water before adding to the pot prevents the spice from burning in the hot oil.
- Fennel and dry ginger are the essential aromatics that define this regional masterpiece.
Nutritional Information(Per 1 serving)
420 kcal
28g
30g
10g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.