- 1 kg Fresh Mutton
- 4 tbsp Fennel seeds/ saunf
- 2 tbsp Cumin seeds/ jeera- 2 tbsp
- 7-8 Green cardamom/ small elaichi
- 4 Black cardamom/badi elaichi
- 2 Cinnamon stick/dal chini1 inch each
- 2 Mace/ javitri – 2small
- Salt- as per taste
- 2-3 tbsp Kashmiri red chilli powder
- Red chilli/ green chilli/ hari mirchas per taste
- Ghee/ butter – for cooking
- Saffron 4-5 strands
- 1 tbsp Dried Fenugreek leaves
- 1.5 tbsp Ginger powder
Mutton Rogan josh is a signature dish of kashmiri cuisine. Rogan means – Red and Josh means – heat / passion. It’s a red coloured dish cooked in intense heat.
It’s a curried lamb/ mutton dish. And can be enjoyed in many parts of the world. Served with steamed basmati rice or chapatis , it tastes amazing and is loved by one and all. To make this tender, secret is to cook on slow flame so that the meat does not loose any of its juices and flavour.
It’s savoured in my family by everyone. Whenever we are craving for something new, we go for this Recipe. Traditionally it’s prepared with goat mutton, but you can make different versions of it with lamb or chicken.
We have not used any onion, garlic, or tomato in this dish. This makes the dish quiet easy on your stomach and you don’t have that feeling of guilty or fullness after having it.
Lets jump into the recipe.
First of all, try and get fresh Mutton, as the freshness enhances the taste of the dish a lot. For those who don’t have access to goat meat/ mutton may use lamb meat as well.
Clean the mutton thoroughly with running water.
Keep it aside and let's do the rest of the preparation.
This Recipe does not involve too many spices. We will need a few whole spices only. As mentioned above.
To start with we will dry roast the whole spice on a medium flame, till they become aromatic.
Keep it aside to cool down and grind into a fine powder. This is the spice powder that we are going to use later.
In a kadhai, heat some ghee, and directly add the mutton. Let it cook for 15-20 mins. Keep stirring in between.
When the meat is halfway cooked we will add the spice mixture that we made, along with salt and Kashmiri red chilli powder- and chilli powder, and few strands of saffron. Mix everything well.
Keep cooking till the masala is fully cooked. It will start releasing oil from sides.
Add this point add some water to give the gravy consistency.
Cover and cook till the meat is fully cooked.
At last, add some dried Fenugreek leaves. This will give a nice aroma and taste to the mutton.
Serve mutton rogan josh hot with basmati rice or chapatis.