Authentic Kashmiri Rogan Josh
A classic Kashmiri delicacy featuring tender bone-in mutton slow-cooked in a rich, aromatic crimson gravy flavored with Kashmiri chilies, fennel powder, dry ginger, and whole spices in mustard oil.
Ingredients
- •2 lb mutton or lamb shoulder, bone-in, cut into 1.5-inch pieces
- •4 tablespoon mustard oil
- •0.25 teaspoon asafoetida (hing)
- •2 bay leaves (tej patta)
- •2 black cardamom pods, lightly bruised
- •5 green cardamom pods, lightly crushed
- •4 cloves
- •1 piece cinnamon stick
- •2 tablespoon Kashmiri red chili powder
- •0.75 cup plain whole milk yogurt, thoroughly whisked at room temperature
- •1.5 tablespoon fennel seed powder (saunf)
- •1 tablespoon dry ginger powder (sonth)
- •0.5 teaspoon garam masala or shahi jeera powder
- •1 pinch saffron strands, soaked in 2 tablespoons warm water
- • to taste salt
- •1.5 cup warm water
Instructions
- 1.
In a small bowl, mix the Kashmiri red chili powder with 3 tablespoons of warm water to create a smooth, clump-free paste. Set aside.
- 2.
Heat mustard oil in a heavy-bottomed Dutch oven or deep pot over medium-high heat until it begins to smoke lightly. Turn off the heat and allow the oil to cool for 2 minutes to temper the pungent raw edge.
- 3.
Reheat the oil over medium heat. Add the asafoetida, bay leaves, bruised black cardamoms, green cardamoms, cloves, and cinnamon stick. Sauté for 30 to 45 seconds until the whole spices release their fragrance.
- 4.
Add the bone-in mutton pieces to the pot in a single layer. Fry on medium-high heat for 8 to 10 minutes, turning occasionally, until the meat changes color and is lightly browned on all sides.
- 5.
Reduce heat to low. Pour in the prepared Kashmiri chili paste and stir well to coat the meat, cooking for 1 to 2 minutes until the oil takes on a deep, vibrant red hue.
- 6.
Slowly add the whisked yogurt one tablespoon at a time, stirring continuously in one direction to prevent curdling. Cook on medium-low heat for 6 to 8 minutes until the yogurt is fully incorporated and oil begins to separate at the edges.
- 7.
Add the fennel seed powder, dry ginger powder, and salt. Mix thoroughly to coat the mutton evenly in the spice paste.
- 8.
Pour in 1.5 cups of warm water and bring the gravy to a gentle boil. Cover tightly with a lid, reduce heat to low, and simmer for 50 to 60 minutes, or until the mutton is fork-tender and succulent.
- 9.
Uncover the pot, stir in the saffron infusion and garam masala, and simmer gently uncovered for 5 minutes until the gravy reaches a silky consistency with a glossy layer of red oil (rogan) floating on top.
- 10.
Remove from heat, let the curry rest covered for 10 minutes to allow the flavors to deepen, and serve hot.
Tips
- 💡Smoking the mustard oil until faint wisps of smoke appear is essential to mellow its raw pungency and achieve an authentic Kashmiri flavor profile.
- 💡Ensure the yogurt is at room temperature and whisked completely smooth before adding to prevent it from splitting in the hot oil.
- 💡Authentic Kashmiri Rogan Josh achieves its signature fiery red color and rich aroma from Kashmiri chilies and fennel-ginger spice blend, without using tomatoes, onions, or garlic.
Recipe from TheCookbook.ai
Created by Basil Roux