Mutton Rogan Josh ( Kashmiri speciality, mutton cooked in kashmiri spices)

    Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its altitude. Cooking Time: 1-2 hours Servings: 4 Preparation Time: 15-20 minutes Category: Lunch & Dinner


    Uttar Pradesh, India
    3 people made this


    • Mutton, cut into pieces 1Kg
    • Oil 4 tbsp
    • Cinnamon 2 one-inch sticks
    • Cloves 6-8
    • Bay leaves 4-5
    • Black peppercorns 5-6
    • Black cardamoms 4
    • Kashmiri red chilli powder 1 tbsp
    • Dry ginger powder (soonth) 1 tbsp
    • Coriander powder 1 tbsp
    • Yogurt,whisked 1 cup
    • Salt to taste
    • Onions 4 Large
    • Ginger-garlic paste 2 tbsp
    • Turmeric powder 1/2 tsp
    • Chopped coriander to garnish
    • Mutton powder 1 tbsp


    1. In a bowl, mix mutton with curd and a little salt, turmeric little ginger-garlic paste and keep aside.
    2. Heat oil in a pan and put whole garam masala.
    3. When they start to crackle, put chopped onions and fry till they turn golden brown. Add ginger-garlic paste and fry again for about two minutes.
    4. Add all the masala powder and fry till the oil comes up.
    5. Add mutton with the marinade paste and stir fry on a high flame for 2 minutes.
    6. Add water and little salt and cook with the lid closed till the meat becomes tender and the gravy is medium thick in consistency.
    7. Garnish with chopped coriander and serve with rice or roti.


    Why this is good for you • Low in sugar

    See it on my blog

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