# Mutton Rogan Josh

This signature dish of Kashmiri cuisine, Mutton Rogan Josh, is a delicious mutton curry of Persian origin with a gravy flavored with ginger, fennel and aromatic spices.

- Total time: 90 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 1 Kg Mutton (Rann)
- a pinch Saffron
- 2 tbsp Milk
- 150 ml Mustard Oil
- 0.5 tsp Asafetida
- 8 Cloves
- 3 Black Cardamom
- 3 Green Cardamom
- 1 tsp Cumin Powder
- 2 tsp Coriander Powder
- 3 tbsp Fennel Powder
- 1.5 tsp Dry Ginger Powder
- 1 tsp Garam Masala Powder
- 200 grams Curd
- 3 tsp or to taste Sugar
- 8 Whole Kashmiri Red Chili
- To taste Salt
- 2 Sticks Ratanjot / Alkanet
- 1 tbsp Ghee / Clarified Butter

## Instructions

1. Soak a pinch of saffron in 2 tbsp of warm milk and set aside
2. Pound together one black cardamom and three cloves to form a fine powder
3. Remove the cardamom skins
4. Also, pound three green cardamoms to a fine powder and remove the skins
5. Soak the kashmiri red chilies in water for about an hour
6. Add the soaked red chilies to a blender along with 4 to 5 tablespoons of water, and grind to a smooth paste
7. Take 200 grams of curd or yogurt at room temperature and beat well
8. To this, add 1 and 1/2 teaspoons of ginger powder, 3 tablespoons of fennel powder, 2 teaspoons of coriander powder and 1 teaspoon of cumin powder
9. Mix well and keep aside for later use
10. Heat 2/3 cup (~150 ml) of mustard oil in a skillet
11. Once the oil is smoking hot, reduce the heat to low
12. Add 1 tsp of cumin seeds, two black cardamoms, five cloves, half teaspoon of asafetida or hing
13. Give a quick mix to flavor the oil and then add the mutton pieces
14. Add some salt and sear on high heat for 3 minutes, turning the mutton over in between
15. Reduce the heat to medium-high and sauté the mutton for 12 minutes, keep stirring in between
16. Add the pounded black cardamom and cloves
17. Add the soaked saffron strands along with the milk and give a quick mix
18. Add the Kashmiri red chili paste
19. Mix everything together really well
20. Once oil starts releasing, lower the heat and add the beaten yogurt with all the spices
21. Stir for about 4 minutes or until the liquid starts to boil
22. Cover with a lid
23. Keep stirring in between until yogurt releases all the oil, about 15 minutes
24. Add about 6 cups of hot water to form a curry
25. Put back the lid and let the mutton cook
26. Take one tablespoon of ghee or clarified butter in a small tadka pan
27. Once the ghee has completely melted, turn the flame to low and add two pieces of ratanjot
28. Stir and cook on the lowest flame for 1 and a half minutes
29. Carefully remove the ratanjot, and add the red colored ghee to the mutton curry
30. Add 3 teaspoons of sugar or according to taste and give it a stir
31. Adjust salt if needed
32. Cover and cook until mutton is tender and falls off the bones, about 1.5 hours
33. Sprinkle 1 tsp of garam masala on top
34. Add the pounded green cardamom powder
35. Turn off the flame, cover, and let rest for 10 minutes

## Equipment

- Ceramic Pinch Bowls
- Kitchen Scale (Digital)
- Mixing Bowls (Glass)
- Mortar-Pestle
- Oil Dispenser Bottle
- Pyrex glass containers
- Silicone Spatula
- Non-Stick Deep Frying Pan with lid
- Wooden Board
- Wooden Salt Container
- Mixer-Grinder

## Tips

- Mustard oil is key to the flavoring of this recipe and it's recommended not to substitute it

## Source

- Original video: https://www.youtube.com/watch?v=W0qce89aSlg
- Recipe page: https://www.cliprecipe.com/recipe/7b45ba49-c736-49b1-9282-2ea0a733cb4c
- Extracted: 2025-05-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt