A classic, deeply aromatic mutton curry from Kashmir, Roganjosh is known for its striking red color and robust flavour. This traditional version uses whole Kashmiri chillies, yoghurt, and signature spices like saunf and saunth to create a dish that is bold yet balanced in heat.
Kashmiri Roganjosh
Ingredients
- 1 kg mutton preferably shoulder cut
- 100 g oil
- 1 large stick cinnamon dalchini
- 1/4 tbsp asafoetida hing, dissolved in water
- 5 –6 green cardamom pods
- 1 black cardamom pod
- 2 bay leaves tej patta
- 12 –15 whole dry Kashmiri red chillies
- 2 tbsp Kashmiri red chilli powder
- 1½ tbsp dry ginger powder saunth
- 2 –2½ tbsp fennel seed powder saunf
- 350 –400 g curd whisked
- Salt to taste
- Optional: ½ tbsp ground green cardamom and fresh coriander leaves for garnish
Instructions
- Prepare the pot:
- In a pressure cooker or heavy-bottomed pan, heat oil over medium flame. Add dissolved hing, cinnamon, bay leaves, green and black cardamoms.
- Toast the whole chillies:
- Add the whole dry Kashmiri red chillies. Sauté for about 1 minute, ensuring spices don’t burn.
- Brown the meat:
- Add the washed mutton pieces. Sear on high heat for 5 to 6 minutes, stirring continuously. Reduce heat and cover for a few minutes.
- Add half the spices:
- Mix half of the powdered spices (Kashmiri chilli, saunf, and saunth) with some water to form a paste. Add to the meat along with salt. Cook on low heat for about 10 minutes.
- Prepare the yoghurt mix:
- Whisk the remaining powdered spices into the curd with a bit of water to form a smooth blend.
- Incorporate the curd:
- Lower the flame (or switch off temporarily). Gradually add the yoghurt mixture to the meat while stirring continuously to prevent curdling.
- Simmer:
- Bring to a gentle boil. Ensure the gravy has enough liquid for a slightly thin consistency.
Cook the meat:
- For a quick version, pressure cook for 20 to 25 minutes until meat is tender.
- For an authentic slow-cooked version, simmer uncovered on low heat until meat is fully tender (approximately 1 to 1.5 hours).
Finish:
- Optionally sprinkle a pinch of ground green cardamom and garnish with fresh chopped coriander leaves.
Notes
In the heart of the Kashmiri Wazwan ( grand traditional feast) Roghan Josh reigns supreme – a dish of tender lamb bathed in a crimson gravy, perfumed with yoghurt, onions and Kashmiri spices. Rich yet delicate, it captures the essence of Kashmiri hospitality and the artistry of the waza ( master chef).