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Although I have heard about Kashmiri Mutton Rogan Josh Recipe before but I have never eaten it or thought about making it at home but I wanted to eat it very much so today I made it at home so today I will share this recipe with you.

It is prepared with an onion-tomato base when I order it at a restaurant here, then served like a simple curry. However, I have heard that rogan josh does not require tomatoes, onions or garlic. It is prepared with masala powder and plain curd. One day a visitor asked for it, so I thought I’d give it a try. This recipe is usually a very favorite dish of your Kashmiris, so I couldn’t make it today.

History and Origins of Kashmiri Mutton Rogan Josh

This Kashmiri Mutton Rogan Josh Recipe is your most popular Kashmiri recipe that tastes as good as it looks. It is one of the staple foods of Kashmiris. But let’s know that this recipe came to Kashmir by the hands of the Mughals, whose food was influenced by Persian food, which was itself influenced by.

Rogan Josh is thought to have been popularized during their rule of Kashmir. The Mughal emperors are thought to have brought the dish to India after it was thought to have originated in Persia. In Kashmir, rogan josh quickly gained popularity and has since come to be recognized as a regional delicacy.

In rogan josh, either mutton or lamb is used, and the meat is cooked in a delectable sauce made of curd, herbs, and spices. The use of Kashmiri red chilli powder gives the dish its distinctive deep red colour. Oftentimes, rogan josh is served with rice or naan bread.

Kashmiri Mutton Rogan Josh Recipe ingredients

750 gm Mutton
mustard oil as required
2 cinnamon sticks
4 cardamoms
8 cloves
1 tbsp asafoetida
2 tbsp ginger garlic paste
Salt to taste
2 tbsp coriander powder
1 tbsp Kashmiri chili powder
4 vegetables
300 gm sour yogurt
½ saffron
1 tbsp fennel powder
15 gm ratan jot
tbsp ghee
hot water

How to make Kashmiri Mutton Rogan Josh Recipe step-by-step guide

To make Kashmiri Mutton Rogan Jose Recipe, first of all take 150 ml mustard oil in a bowl (if you want you can use white oil but mustard oil tastes best).

As soon as the oil gets a little hot, put some garam masala in it, like 2 cinnamon, 4 cardamom, 8 cloves and 1 teaspoon asafoetida.

Mix the garam masala well and add 750 grams of mutton. Stir the mutton well for 4 to 5 minutes without adding anything else until it turns a brown color.

After that add 2 teaspoons ginger garlic paste. Once mixed well, add salt to taste, 2 teaspoons of coriander powder for color, 1 teaspoon of Kashmiri chilli powder. There is no need to add any other masala here. Shake it well and keep it for 15 to 20 minutes with a lid. At this time the gas flame should be reduced.

To make the curd mixture, soak 4 pieces of dried chillies in a little hot water beforehand. Soak for 10 to 15 minutes. Then in a mixer it should be made into a paste with the same amount of water.
Note – Here the seeds have been removed from the onion, if you like to eat more chillies, you can keep the seeds.

Now take 300 grams of sour curd in a container (take care that the curd is not too sour). Add few saffron seeds (you can omit it if you want), 1 teaspoon of fennel seeds and lankar paste. Now mix everything well.

Note – You can use ginger powder in this mixture if you want
Since we have used ginger garlic paste, use ginger powder
did not

Open the lid and you will see that the masalas are cooked very well and the water has released from the mutton. Now add the pre-prepared curd mixture. Reduce the gas flame and mix the mutton with curd very well. Once mixed, leave it like this for 10 to 15 minutes with a lid.

Note – If you want to cook in a pressure cooker, at this time you have to kill the mutton three times in the pressure cooker.

Now take 1 teaspoon of ghee in a small pan. When the ghee gets a little hot, close the gas frame and put 15 grams of ratan jot in it. After putting it in ghee, you will see that a beautiful red color will come out from them.

Note – If you get Ratan Jot, you can mix it with a little Kashmiri Lankan powder in the ghee.
Note – Ratan jot is the root of Alkena plant, the root of this plant has some special benefits like it keeps the body warm and it is very beneficial for people with hair fall or skin.

After opening the lid, strain these rattan jots into the mutton and add the remaining ghee to it. Now if you mix it well, you will see a very beautiful color will come out. After that cover it again and cook it for a while so that the color gets mixed in the mutton very well.

Then open the lid and pour hot water through it. Do not use too much water here, the mutton is almost 60 percent cooked. Cover again and cook for 10 to 15 minutes. Since no pressure cooker is used here, it will take 1 hour to 1 hour 10 minutes to cook the whole mutton.

After opening the lid, Mutton Rogan Josh is ready to serve. Kashmiri Mutton Rogan Josh (Kashmiri Mutton Rogan Josh) is different from the traditional same mutton recipe

Kashmiri Mutton Rogan Josh Recipe

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Prep Time 2

Cook Time 40

Total Time 2 40

Course Main Course

Cuisine Indian

Servings 4

Calories 430 kcal

Ingredients

750 gm Mutton
mustard oil as required
2 cinnamon sticks
4 cardamoms
8 cloves
1 tbsp asafoetida
2 tbsp ginger garlic paste
Salt to taste
2 tbsp coriander powder
1 tbsp Kashmiri chili powder
4 vegetables
300 gm sour yogurt
½ saffron
1 tbsp fennel powder
15 gm ratan jot
tbsp ghee
hot water

Instructions

To make Kashmiri Mutton Rogan Jose, first of all take 150 ml mustard oil in a bowl (if you want you can use white oil but mustard oil tastes best).
As soon as the oil gets a little hot, put some garam masala in it, like 2 cinnamon, 4 cardamom, 8 cloves and 1 teaspoon asafoetida.
Mix the garam masala well and add 750 grams of mutton. Stir the mutton well for 4 to 5 minutes without adding anything else until it turns a brown color.
After that add 2 teaspoons ginger garlic paste. Once mixed well, add salt to taste, 2 teaspoons of coriander powder for color, 1 teaspoon of Kashmiri chilli powder. There is no need to add any other masala here. Shake it well and keep it for 15 to 20 minutes with a lid. At this time the gas flame should be reduced.
To make the curd mixture, soak 4 pieces of dried chillies in a little hot water beforehand. Soak for 10 to 15 minutes. Then in a mixer it should be made into a paste with the same amount of water.
Note – Here the seeds have been removed from the onion, if you like to eat more chillies, you can keep the seeds.
Now take 300 grams of sour curd in a container (take care that the curd is not too sour). Add few saffron seeds (you can omit it if you want), 1 teaspoon of fennel seeds and lankar paste. Now mix everything well.
Note – You can use ginger powder in this mixture if you want
Since we have used ginger garlic paste, use ginger powder
did not
Open the lid and you will see that the masalas are cooked very well and the water has released from the mutton. Now add the pre-prepared curd mixture. Reduce the gas flame and mix the mutton with curd very well. Once mixed, leave it like this for 10 to 15 minutes with a lid.
Note – If you want to cook in a pressure cooker, at this time you have to kill the mutton three times in the pressure cooker.
Now take 1 teaspoon of ghee in a small pan. When the ghee gets a little hot, close the gas frame and put 15 grams of ratan jot in it. After putting it in ghee, you will see that a beautiful red color will come out from them.
Note – If you get Ratan Jot, you can mix it with a little Kashmiri Lankan powder in the ghee.
Note – Ratan jot is the root of Alkena plant, the root of this plant has some special benefits like it keeps the body warm and it is very beneficial for people with hair fall or skin.
After opening the lid, strain these rattan jots into the mutton and add the remaining ghee to it. Now if you mix it well, you will see a very beautiful color will come out. After that cover it again and cook it for a while so that the color gets mixed in the mutton very well.
Then open the lid and pour hot water through it. Do not use too much water here, the mutton is almost 60 percent cooked. Cover again and cook for 10 to 15 minutes. Since no pressure cooker is used here, it will take 1 hour to 1 hour 10 minutes to cook the whole mutton.
After opening the lid, Mutton Rogan Josh is ready to serve. Kashmiri Mutton Rogan Josh (Kashmiri Mutton Rogan Josh) is different from the traditional same mutton recipe

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Keyword Kashmiri Mutton Rogan Josh Recipe

Easy Kashmiri Mutton Rogan Josh Recipe

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