- July 7, 2025
📝 About Lamb Rogan Josh
Rogan Josh is a classic Kashmiri lamb curry that boasts deep, aromatic flavors and a rich red hue, traditionally made using slow-cooked mutton or lamb simmered in a blend of yogurt, spices, and ghee or oil. The name comes from Persian, where “Rogan” means oil or clarified butter, and “Josh” means intense heat.
This regal dish is one of the most loved meat curries in Indian cuisine and is especially popular in festive meals, wedding thalis, or winter feasts. Unlike heavy tomato-based curries, Rogan Josh uses yogurt, dry spices, and Kashmiri red chili powder to achieve its unique flavor and color.
🍛 Lamb Rogan Josh Recipe – Authentic Kashmiri Mutton Curry
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4–6
Cuisine: Kashmiri / Indian
Course: Main Course (Lunch/Dinner)
Difficulty: Moderate
🧾 Ingredients (Serves 4)
For the Mutton:
| Ingredient | Quantity |
|---|---|
| Mutton (bone-in, preferably shoulder pieces) | 500 g |
| Mustard oil | 4–5 tbsp |
| Yogurt (thick, whisked) | ¾ cup |
| Kashmiri red chilli powder | 1½ tbsp (for color, not too spicy) |
| Fennel powder (saunf powder) | 1 tbsp |
| Dry ginger powder (saunth) | 1 tsp |
| Asafoetida (hing) | 1 pinch |
| Bay leaves | 2 |
| Cloves | 4–6 |
| Black cardamom | 2 pods |
| Green cardamom | 3–4 pods |
| Cinnamon stick | 1 small piece |
| Black peppercorns | 6–8 |
| Salt | to taste |
| Water | 2 to 2½ cups |
🌶️ Optional Ingredients:
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Ratanjot-infused oil – 1 tbsp (traditional coloring agent; optional)
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Ghee – 1 tbsp (for extra richness at the end)
🍳 Step-by-Step Instructions
🔹 Step 1: Prep the Mutton
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Wash and pat dry 500g mutton pieces.
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Keep at room temperature before cooking (helps with even cooking).
🔹 Step 2: Heat the Oil
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Heat 4–5 tbsp mustard oil in a heavy-bottomed pot or handi until it starts smoking (this removes raw flavor).
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Reduce heat and let it cool slightly.
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Add:
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Bay leaves
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Cloves
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Black cardamom
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Green cardamom
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Cinnamon stick
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Peppercorns
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Sauté for a few seconds until fragrant.
🔹 Step 3: Sear the Mutton
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Add mutton pieces to the hot spiced oil.
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Fry on medium-high heat until the meat turns brown on all sides — takes about 8–10 minutes.
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This is called “bhunai”, essential for flavor depth.
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🔹 Step 4: Add Spices
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Add a pinch of hing (asafoetida).
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Reduce flame to low and add:
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1½ tbsp Kashmiri red chilli powder (mix it in a few tbsp water to avoid burning)
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Stir for a few seconds — it should release bright red color.
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🔹 Step 5: Add Yogurt (carefully)
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Lower the flame to prevent curdling.
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Add whisked yogurt (¾ cup) slowly, 1 spoon at a time, stirring continuously.
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Once all yogurt is mixed in, cook for 5–7 minutes until oil separates.
🔹 Step 6: Add Dry Spices
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Add:
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1 tbsp fennel powder
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1 tsp dry ginger powder
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Salt to taste
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Mix and sauté the masala with meat for another 5–6 minutes.
🔹 Step 7: Add Water & Simmer
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Add 2 to 2½ cups hot water, depending on desired consistency.
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Cover and cook on low flame for 45 minutes to 1 hour, or until the meat is tender.
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You can also pressure cook for 2–3 whistles if short on time.
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✅ Traditional Rogan Josh is slow-cooked for full flavor development.
🔹 Step 8: Final Touch (Optional)
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Heat 1 tbsp ghee + ratanjot in a small pan.
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Once the color leaches out into the oil, discard ratanjot root and add the colored oil to the gravy.
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This gives the iconic deep red hue of Kashmiri rogan josh.
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Let the dish rest covered for 15–20 minutes before serving.
🧂 Serving Suggestions
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Serve hot with:
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Steamed basmati rice (classic combo)
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Kashmiri naan, roti, or sheermal
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Pairs well with a side of raita or pickled onions.
💡 Tips for Authentic Rogan Josh
| Tip | Why It Helps |
|---|---|
| Use mustard oil | Brings authentic pungency |
| Don’t use tomatoes | Original recipe uses yogurt only |
| Use Kashmiri red chilli | Gives rich red color, not heat |
| Slow-cook | Builds deep flavor and tender meat |
| Avoid overuse of garam masala | Keeps dish true to Kashmiri profile |
