This post was in draft for around 1.5 months and I somehow forgot to Post this Kashmiri delicacy! I made Kashmiri Delicacy Mutton Rogan Josh just before leaving Gurgaon (for Kolkata) for a homely gate together. Rogan Josh is one of the most known Mutton preparations in India and this dish is prepared in many ways. Some people follow the authentic Kashmiri Pandit version with no Onion and Garlic while some opted for using these two ingredients while making Mutton Rogan Josh.
However, authentically Rogan josh is prepared with Curd, Fennel Seed, and Asafoetida as the main ingredient apart from Mutton/ Lamb by the Pandits. Mutton Rogan Josh is one of the Restaurant favorite in Indian especially those serve Non-veg and to be specific Mutton but I found the use of Onion and garlic in abundant in restaurants which ultimately leads to a normal red colored Mutton curry which is not typical Mutton Rogan Josh!
Mutton Rogan Josh and the History!
Coming to the history of this famous mutton curry, Mutton Rogan Josh has its origin in Persia. this dish is part of the famous Wazwan (the Kashmiri meal) and is cooked differently by the Kashmiri Hindu and Muslim clan. The Kashmiri Pandit version is a no onion no garlic one while the Muslim version is prepared with Onion (especially the local Shallot, Prann). Kashmiri Pandits or Brahmins never use Onion Garlic in their cooking hence their version of Rogan Josh is prepared with no onion and garlic.
Rogan means Fat and Josh stands for hot. Alternatively, juš (or juice) stands for stew and josh derived from juš. The dish is signified by the Red hot color which originally came from using Kashmiri Red Chili Paste and a rare herb called Ratanjoth. Now in Urdu Rogan means Redish brown!
Rogan Josh has gone through several evaluations. Both the version, with and without onion are equally popular. The Kashmiri Pandit version is characterized by the use of fennel seed. The Kashmiri Muslim version is cooked with Praan aka the Kashmiri shallot.
How do I cook Rogan Josh!
I prefer the Kashmiri Pandit version of Rogan Josh which means the meat curry cooked with no onion and no garlic and flavored with Fennel Seed. The reason behind choosing the Pandit version is nothing but the other meat dishes I cooked with Onion and Garlic. Personally, I enjoy cooking meat without Onion and Garlic and Bengali cuisine is having almost a similar delicacy called Niramish Mangsho or Meat cooked with no onion and no garlic.
Whenever I am not available with Ratanjoth I skip that and use only Kashmiri Red Chili in my Mutton Rogan Josh. However, I prefer to keep the typical process of using Fennel Seed Powder and Asafoetida while making the RoganJosh (the Pandit version). These spices give the unique flavor to the dish. Last but not the least, Mutton works best for me when I cook Rogan Josh, however, this can be cooked with Chicken or Beef as well.Print
A classic Mutton delicacy, Mutton Rogan Josh from the valley of Kashmir.
- Mutton (with extra fat): 750g
- Lemon Juice: 3 Tbsp.
For the Gravy:
- Plain Curd: 200g
- Fennel Seed Powder: 3 Tbsp.
- Dry Ginger Powder: 1.5 Tbsp.
- Kashmiri Red Chili powder: 2 Tbsp.
- Ratanjoth: 1 Tsp. (optional)
- Garam Masala Powder: 1.5 Tsp.
- Bay Leaf: 1
- Green Cardamom: 2
- Black Cardamom: 1
- Clove: 2-3
- Cinnamon: 1”
- Asafoetida: 1 Tsp.
- Mustard Oil: 3 Tbsp.
- Ghee: 1 Tbsp.
- Salt: According to taste
- Take medium sized Mutton pieces with bone in a bowl.
- Add Lemon Juice and 1 Tsp. of salt to the Mutton Pieces and mix properly.
- Cover the Bowl with a lid and leave it overnight or for around 7-8 hours in the refrigerator before cooking.
Making of the Curd Mixture:
- Just before cooking take entire Curd in a bowl.
- Using a whisk blend the curd so that there is no lump.
- Add Fennel Seed Powder, Dry Ginger Powder, Kashmiri Red Chili powder and Garam Masala Powder.
- Mix everything to make a smooth mixture.
Mutton Rogan Josh, final steps:
- Now take Both Mustard Oil and Ghee in a deep bottomed pan and heat properly.
- Lower the heat and start frying marinated mutton pieces in the Ghee-Oil mixture.
- Strain the Mutton Pieces from the oil once fried.
- Temper the same oil with Bay Leaf, Green Cardamom, Black Cardamom, Clove, Cinnamon stick, and Asafoetida.
- Add the Curd mixture and mix properly.
- Cook for around 5 minutes in low flame.
- Now add fried Mutton pieces.
- Add Salt as per Taste.
- Now Mix properly using a spatula and cover the pan with a lid.
- Cook on low flame for around 10 minutes.
- Stir in between.
- Now add 3 Cups of boiling water to the Pan and then cook for around 1.5 Hours in medium flame.
- Add little hot water in between.
- Cook until Mutton Pieces are properly cooked.
- Adjust the moisture as per preference. In general, this is a gravy dish or meat where the gravy is semi-thick.
I’ve fried 5-6 pieces of mutton in each batch for 4-5 minutes in medium flame. the frying to be done until mutton pieces turned brownish from both sides.
- Prep Time: 30 mins
- Cook Time: 2 hours
- Category: Mutton
- Cuisine: Indian
- Serving Size: 200g
- Calories: 585
- Sugar: 4.1g
- Sodium: 808mg
- Fat: 33.9g
- Saturated Fat: 10.4g
- Carbohydrates: 10.6g
- Fiber: 3.9g
- Protein: 57.3g
- Cholesterol: 184mg
Kashmiri Recipes from Debjanir Rannaghar apart from Mutton Rogan Josh:
Have you tried the Mutton Rogan Josh Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. On Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.