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kashmiri rogan josh

WAZA avatar
Recipe by
Bibi Maizoon
@WAZA
Sonoma, CA

The famous mutton dish with rich red sauce made easy.

►
yield 4 -6
prep time 1 Hr
cook time 45 Min
method Pressure Cooker/Instant Pot

Ingredients For kashmiri rogan josh

  • 1 kg mutton (goat), cut into 2-3 inch pieces, fatty preferred
  • 3 onions, sliced finely
  • 2 cassia leaves/tej patta
  • 1/4 cup mustard oil or ghee
  • 1 cup water or stock (shorba)
  • BLEND UNTIL SMOOTH FOR MARINADE-
  • 1 cup full fat yogurt
  • 1 tbs garlic paste
  • 1 tbs ginger paste
  • 1 tbs kashmiri mirch (or 1&1/2 tsp cayenne pepper + 1&1/2 tsp sweet paprika)
  • 1 tbs ground dry ginger
  • 1 tbs ground fennel seeds
  • 1/2 tsp turmeric
  • 1/2 tsp hing/asafoetida (optional)
  • 1/2 tsp ground mace
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • 7 green cardamoms
  • 7 cloves
  • 4 brown cardamoms
  • 15 black peppercorns
  • 2 tsp salt
  • 1 tbs canned tomato paste (optional)

How To Make kashmiri rogan josh

  • 1
    Blend all spices, salt, tomato paste, ginger, & garlic listed with yogurt until smooth in mixie, blender, or food processor.
  • 2
    Pour mixture over mutton pieces & allow to marinate for at least 2 hours or up to overnight in the refrigerator in an airtight container.
  • 3
    When ready to cook, heat mustard oil and/or ghee in pressure cooker about 5 to 7 minutes until fragrant. Fry onions for around 8-10 minutes until medium brown.
  • 4
    Add cassia leaves, mutton, & marinade to fried onions in pressure cooker. Stir well. Allow to simmer over medium heat for 10 minutes.
  • 5
    Add 1 cup water or stock/shorba and stir. Secure lid on pressure cooker & cook for 5-6 steams or until mutton is to desired tenderness & oil separates from sauce. Salt to taste and serve.
  • 6
    Helpful hints: Don't have a pressure cooker? Then follow the above steps using a deep, heavy bottomed skillet or kadhai & simply simmer at the end until mutton is to desired tenderness & oil separates from sauce. Is mixture dries out or begins to scorch before meat is to desired tenderness just keep adding 1/2 cup water or stock as needed to prevent burning. In Kashmir mustard oil and/or ghee are typically used in Rogan Josh along with the fatty cuts of mutton/goat, if you don't like the pungent flavor of mustard oil or don't wish to use ghee just use sunflower or canola oil. This recipe works well using lamb or beef stew meat also. If you live in western countries I would choose the full fat 'Greek style' yogurt to cook this with as it is the most like the yogurt/curd that is used in Kashmir.
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