Rogan josh is a signature dish of Kashmiri cuisine.
Robust flavours and intensely rich gravies – this aptly describes the Kashmiri cuisine. Kashmiri chillies, Kashmiri pulao, Kashmiri dum aloo, and more such dishes have been welcomed in households across the country. Rogan josh is another very-popular non-vegetarian delight from the belt of Kashmir that has won over our hearts. Rogan josh (or roghan ghosht) is a meat dish with a dense, aromatic curry, made with red meat. Rogan josh is mostly made with lamb but some people also like to make it with other meats like mutton.
This signature dish from Kashmir is one of the most ordered dishes in restaurants, but you can also make it at your home during lockdown when going to restaurants to enjoy this delicious dish is not possible. Don’t get bogged down by the long list of ingredients; you’ll find most of them already present in your kitchen.
Mutton pieces are fried well in oil and then doused in a flavourful gravy made with a range of traditional Indian spices like red chilli powder, fennel powder, ginger powder, cumin powder, dried fengureek leaves, brown cardamom powder, cardamom, cinnamon sticks, bay leaves and cloves. Mutton is slow-cooked till the gravy thickens.
Serve rogan josh with roti, naan or paratha. This mutton dish will also go well with plain rice or other rice preparations like biryani, jeera rice or pulao.
Watch recipe video of Kashmiri rogan josh here –
(Also Read: Make Kashmiri Gucchi Pulao At Home With This Easy Recipe Video)
1 kg fresh mutton
4 tbsp oil
2 tsp red chili powder
1 tsp fennel powder
1 tsp ginger powder
1 tsp cumin powder
1 tsp dried fenugreek leaves
1 tsp brown cardamom powder
3 green cardamom
2-3 brown cardamom
2 cinnamon sticks
2 bay leaves
1 cup water
Salt to taste
Oil for frying
In a pan heat the oil. Add chunks of mutton pieces and fry them until turned golden brown.
In another pan, add 4 tbsp of oil and add black cardamom, cinnamon sticks, cloves, green cardamoms, bay leaves and red chili powder.
Stir the spices on low flame.
Add chunks of fried mutton over the masala mix.
Stir the meat with masala on low flame, add salt, add garam masala, brown cardamom powder, cumin powder, ginger powder, fennel powder, dried fenugreek leaves over the meat.
Pour water and mix everything well. Cover the pan with a lid for 20 minutes and let it cook in pressure.
Serve with rice/ roti.
About Neha GroverLove for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.