Welcome back to Burmawala Kitchen. Today, we’re embarking on a culinary journey to the heart of Kashmir with our Mutton Rogan Josh – a dish so fiery and flavourful, it’ll set your taste buds alight. Mutton Rogan Josh is a traditional Kashmiri curry known for its rich colour and intense flavours, making it a favourite for special occasions and cozy family dinners alike.
Mutton Rogan Josh is a beautifully spiced dish featuring tender pieces of mutton simmered in a rich, aromatic sauce. The vibrant red hue usually comes from Ratanjot but It is hard to come by locally, so I have used a little extra Kashmiri chili powder, giving the curry its characteristic look without overwhelming heat. This dish combines a blend of spices, yogurt, and slow-cooked onions to create a deeply flavourful and satisfying meal that pairs perfectly with rice or naan.
Ingredients:
- 1 kg boned mutton
- 1 tbsp salt
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp dhania jeera (coriander-cumin powder)
- 1 tsp red hot chili powder
- 2 tbsp Kashmiri chili powder
- 6 tbsp full-fat yogurt
- 1/4 cup oil
- 4 tbsp ghee
- 500g finely chopped onions
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 4 bay leaves
- 4 black cardamom pods
- 6 green cardamom pods
- 2 small cinnamon sticks
- 1 tbsp whole cumin seeds
- 3 small pieces of mace
- 3 cups water
- Fresh coriander for garnish
Instructions:
- Marinate the Mutton:
- In a large bowl, combine 1 kg of boned mutton with 1 tbsp salt, 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tbsp dhania jeera, 1 tsp red hot chili powder, and 2 tbsp Kashmiri chili powder.
- Add 6 tbsp of full-fat yogurt and mix thoroughly. No need to marinate for long; the vibrant red hue is mesmerizing!
- Prepare the Onions:
- Heat 1/4 cup of oil and 4 generous tablespoons of ghee in a pan over medium heat. Allow the ghee to melt completely, filling your kitchen with its heavenly aroma.
- Add 500 grams of finely chopped onions and fry until they turn a perfect golden brown and crispy – about 20 minutes. Keep the heat high and stir vigorously. Ready-fried onions can be used as a time-saver.
- Add Dry Aromatics:
- When the onions are 70% done, add 1 tbsp fennel seeds, 1 tbsp coriander seeds, 4 bay leaves, 4 black cardamom pods, 6 green cardamom pods, 2 small cinnamon sticks, 1 tbsp whole cumin seeds, and 3 small pieces of mace.
- Fry these spices with the onions until the onions reach a deep, crispy brown – about 5 more minutes. Avoid adding the whole spices too early to prevent burning.
- Cook the Meat:
- Add the marinated mutton to the pan. Keep the heat medium-high and sear for 10 minutes, ensuring the meat is well-coated with spices and develops a fantastic sear. Keep the meat moving to prevent burning at the bottom.
- Simmer the Curry:
- Once the meat has developed its glorious color, add 3 cups of water, or just enough to cover the meat. Bring it to a gentle boil, cover with a lid, and let it simmer on low heat for 90 minutes to 2 hours.
- Final Touches:
- Once cooked, behold the stunning red color achieved without any artificial help – just the magic of Kashmiri red chili. The meat should be so tender, it’s practically falling off the bone.
- Garnish with a generous handful of fresh coriander, which truly elevates the dish.
Serving Suggestions:
This one-pot wonder is deceptively simple yet bursting with authentic flavour. Serve with rice, naan, or both if you’re feeling indulgent.
Happy cooking
Mutton Rogan Josh: A Fiery Journey From the Heart of Kashmir
Mutton Rogan Josh is a beautifully spiced dish featuring tender pieces of mutton simmered in a rich, aromatic sauce. The vibrant red hue giving the curry its characteristic look without overwhelming heat. This dish combines a blend of spices, yogurt, and slow-cooked onions to create a deeply flavourful and satisfying meal
Ingredients
Instructions
Marinate the Mutton:
-
In a large bowl, combine 1 kg of boned mutton with 1 tbsp salt, 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tbsp dhania jeera, 1 tsp red hot chili powder, and 2 tbsp Kashmiri chili powder.
-
Add 6 tbsp of full-fat yogurt and mix thoroughly. No need to marinate for long; the vibrant red hue is mesmerizing!
Prepare the Onions:
-
Heat 1/4 cup of oil and 4 generous tablespoons of ghee in a pan over medium heat. Allow the ghee to melt completely, filling your kitchen with its heavenly aroma.
-
Add 500 grams of finely chopped onions and fry until they turn a perfect golden brown and crispy – about 20 minutes. Keep the heat high and stir vigorously. Ready-fried onions can be used as a time-saver.
Add Dry Aromatics:
-
When the onions are 70% done, add 1 tbsp fennel seeds, 1 tbsp coriander seeds, 4 bay leaves, 4 black cardamom pods, 6 green cardamom pods, 2 small cinnamon sticks, 1 tbsp whole cumin seeds, and 3 small pieces of mace.
-
Fry these spices with the onions until the onions reach a deep, crispy brown – about 5 more minutes. Avoid adding the whole spices too early to prevent burning.
Cook the Meat:
-
Add the marinated mutton to the pan. Keep the heat medium-high and sear for 10 minutes, ensuring the meat is well-coated with spices and develops a fantastic sear. Keep the meat moving to prevent burning at the bottom.
Simmer the Curry:
-
Once the meat has developed its glorious color, add 3 cups of water, or just enough to cover the meat. Bring it to a gentle boil, cover with a lid, and let it simmer on low heat for 90 minutes to 2 hours.
Final Touches:
-
Once cooked, behold the stunning red color achieved without any artificial help – just the magic of Kashmiri red chili. The meat should be so tender, it's practically falling off the bone.
-
Garnish with a generous handful of fresh coriander, which truly raises the dish.
