Mutton Rogan Josh
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Indulge in the soul of Kashmiri cuisine with Mutton Rogan Josh, a world-famous aromatic lamb or goat dish known for its brilliant red color and velvety texture. This authentic Kashmiri Rogan Josh recipe is unique because it traditionally uses no onions or garlic, relying instead on a sophisticated blend of ginger powder (sonth), fennel (saunf), and the natural coloring of Ratan Jot (alkanet root) or Kashmiri red chilies. If you are searching for a spicy yet mild mutton curry that offers a deep, fragrant warmth rather than a stinging heat, the secret lies in slow-cooking the meat in a yogurt-based gravy with plenty of mustard oil and asafoetida. Many food lovers crave this homemade royal Kashmiri mutton for its "fall-off-the-bone" tenderness and the way the spices create a glossy, flavorful "Rogan" (oil layer) on top. Perfectly paired with saffron-infused pulao or soft Naan, this traditional slow-cooked mutton stew is a masterpiece of Himalayan flavors.
Ingredients
Cooking Instructions
Tips & Secrets
- Using mustard oil is the secret to achieving the authentic sharp aroma of traditional Kashmiri cooking.
- Never use onions or garlic in an original Rogan Josh; the flavor comes entirely from fennel and ginger.
- Alkanet root (Ratan Jot) provides the deep red color without the heat of regular chili powders.
- Slow-cooking on low heat is crucial; lamb meat becomes incredibly tender and absorbs the spices perfectly.
Nutritional Information(Per 1 serving)
450 kcal
28g
32g
10g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.