Kashmiri Rogan Josh is an iconic, aromatic, slow-cooked red meat dish—traditionally made with mutton or lamb—that serves as a crown jewel of Kashmiri cuisine. The name originates from Persian, where “Rogan“ translates to clarified butter or oil, and “Josh“ refers to passion, intensity, or heat. This describes its trademark layer of vibrant red oil floating atop a thin, deeply flavorful gravy.
Kashmiri Rogan Josh (Kashmiri Pandit style)
Description
Kashmiri Rogan Josh is an iconic, aromatic, slow-cooked red meat dish—traditionally made with mutton or lamb—that serves as a crown jewel of Kashmiri cuisine. The name originates from Persian, where "Rogan" translates to clarified butter or oil, and "Josh" refers to passion, intensity, or heat. This describes its trademark layer of vibrant red oil floating atop a thin, deeply flavorful gravy.
Ingredients
Instructions
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Spiced Yogurt Preparation
In a mixing bowl, combine the whisked yogurt with the Kashmiri red chili powder, fennel powder, dry ginger powder, coriander powder, and turmeric powder. Whisk thoroughly until smooth and set aside.
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Cook the Meat
- Heat the mustard oil in a heavy-bottomed pan or kadhai until it reaches its smoking point. Turn off the heat briefly to cool slightly so your spices don't burn.
- Turn the flame back to medium, add the asafoetida, cumin seeds, black cardamoms, green cardamoms, cloves, cinnamon, and bay leaves. Sauté for 30 seconds until fragrant.
- Add the mutton pieces. Sear the meat on high heat for 6-8 minutes, stirring frequently, until the meat changes color and develops a brown exterior. Add salt halfway through.
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Spices Preparation
- Lower the heat completely. Gradually pour in the spiced yogurt mixture while stirring continuously. Continuous stirring prevents the yogurt from curdling.
- Sauté the meat in the yogurt base over medium-low heat for about 5-7 minutes. Cook until the raw moisture evaporates and the red oil (rogan) begins to separate and float to the sides.
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Slow Cooking
- Pour in 1 to 2 cups of hot water (just enough to partially submerge the meat). Bring the curry to a boil.
- Cover the pan tightly with a lid. Reduce the flame to the lowest setting.
- Simmer for 45 to 60 minutes, checking occasionally. The dish is done when the mutton is fork-tender and falling off the bone.