📝 About This Recipe
A crown jewel of Kashmiri cuisine, Rogan Josh is a soulful lamb curry known for its vibrant red hue and aromatic depth. Unlike many heavy Indian curries, this dish is defined by the absence of onions or garlic, relying instead on the alchemy of fennel powder, ginger, and the legendary Kashmiri chilies. The result is tender, succulent mutton bathed in a thin, silky gravy that warms the palate without overwhelming it with heat.
🥗 Ingredients
The Meat
- 2 lbs Mutton (Goat meat or Lamb) (cut into 1.5-inch chunks, preferably bone-in shoulder)
- 4 tablespoons Mustard Oil (traditional for authentic smoky flavor)
Whole Spices (The Tempering)
- 2 pieces Bay Leaves
- 1 inch Cinnamon Stick
- 2 pieces Black Cardamom (cracked open)
- 4 pieces Green Cardamom
- 4 pieces Cloves
- 1/2 teaspoon Asafoetida (Hing) (essential for the onion-free base)
The Spice Paste & Gravy
- 3 tablespoons Kashmiri Red Chili Powder (mixed with 2 tbsp water to form a paste)
- 2 tablespoons Fennel Powder (Saunf) (finely ground)
- 1 tablespoon Dry Ginger Powder (Saunth)
- 1 cup Greek Yogurt (whisked until smooth at room temperature)
- 1 pinch Saffron Strands (soaked in 1 tbsp warm milk)
- 1.5 teaspoons Salt (or to taste)
- 1 tablespoon Ghee (for the final finish)
- 1 small piece Ratan Jot (Alkanet root) (optional, for natural deep red color)
👨🍳 Instructions
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1
Heat the mustard oil in a heavy-bottomed pot or pressure cooker until it reaches a smoking point. Turn off the heat for a minute to let it cool slightly; this removes the harsh pungency of the oil.
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2
Turn the heat back to medium. Add the bay leaves, cinnamon, black and green cardamom, and cloves. Let them sizzle for 30 seconds until aromatic.
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3
Add the asafoetida (hing) followed immediately by the mutton chunks. Increase the heat to medium-high and sear the meat for 8-10 minutes, stirring frequently, until it is browned on all sides.
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4
Lower the heat. Add the Kashmiri chili paste (chili powder mixed with water). Stir vigorously for 2 minutes to coat the meat. The water prevents the chili from burning.
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5
Slowly pour in 1 cup of water and salt. Cover and simmer for 10 minutes. This allows the chili color to penetrate the meat.
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6
In a bowl, ensure your whisked yogurt is at room temperature. Gradually add the yogurt to the pot, one spoonful at a time, stirring constantly in one direction to prevent curdling.
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7
Once the yogurt is integrated, add the fennel powder and dry ginger powder. These are the soul of the dish; stir well to combine.
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8
Add 2 cups of warm water. If using a pressure cooker, close the lid and cook for 4-5 whistles (about 15-20 mins). If slow cooking in a pot, cover tightly and simmer on low for 60-75 minutes until the meat is fork-tender.
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9
While the meat cooks, heat 1 tablespoon of ghee in a small pan. If you have Ratan Jot, steep it in the hot ghee until the ghee turns blood-red, then strain the ghee into the main pot. If not, just add the plain ghee for richness.
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10
Stir in the soaked saffron and milk. Simmer uncovered for the last 5-8 minutes to allow the gravy to reach a 'rogan' state—where the oil separates and floats on top.
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11
Taste for seasoning and adjust salt if necessary. The gravy should be thin but intensely flavorful, not thick like a korma.
💡 Chef's Tips
Always use room temperature yogurt and whisk it thoroughly to ensure a silky smooth gravy without lumps. If you cannot find mustard oil, use avocado oil with a pinch of smoked paprika, but mustard oil is highly recommended for authenticity. Do not skip the fennel and ginger powders; they provide the primary flavor profile in the absence of onions and garlic. For the best results, use mutton with the bone in, as the marrow adds incredible depth to the broth during the long simmer. If the gravy is too thick, add a splash of hot water at the end; never add cold water to a simmering curry.
🍽️ Serving Suggestions
Serve hot with steamed Basmati rice to soak up the aromatic thin gravy. Pair with buttery Garlic Naan or traditional Kashmiri Girda bread. A side of chilled cucumber raita helps balance the warmth of the spices. Serve with sliced red onions and a squeeze of fresh lime for a bright crunch. Pairs beautifully with a medium-bodied red wine like a Syrah or a crisp Lager.