Mutton Rogan Josh is a signature dish of Kashmiri Cuisine...here meat is   cooked with spices  and yogurt The use of Kashmiri  red chillies gives a nice red colour to the curry.It derived  the name from Persian  words,Rogan means "oil"and Josh means "intense heat"..so Mutton Rogan Josh means mutton cooked in oil at intense heat.


Mutton -500 grams (cut into medium  pieces)

Oil-1/4 cup(Preferably mustard oil ) 

Dry Ginger Powder(Saunth) - 1tsp

Asafoetida  or Hing-1 pinch

Cinnamon or Dalchini -1 one-inch

Cloves or Laung -4

Green Cardamom or Choti Elachi-2

Black Cardamoms or Bodi Elaichi  -2

Black peppercorns-3

Black cardamoms-3

Kashmiri red chilli powder-2tsp

Fennel seed (saunf) powder-2 teaspoons

Coriander powder-1 tablespoon

Ghee or Clarified Butter -1tsp

Garam Masala Powder - 1tsp

Bay Leaf-1

Salt to taste

Yogurt -1/2cup ( Whisked )

Water -1 1/2 cup


Marinate mutton pieces  with 2 tbsp yougurt, salt for  2 hours.

Heat oil in a thick-bottomed pan. Add  asafoetida, bay leaf,cinnamon, green cardamom  cloves, black peppercorns and black cardamoms. Sauté till fragrant.

Add marinated   mutton  pieces and fry on medium heat till mutton  pieces turn a nice reddish brown colour. Stir it to time that it does not stick to the pan.

Sprinkle a little water and continue cooking for on low heat. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.

Add remaining yogurt and 11/2  cups of water..mix and stir...Cover it with a lid and allow it to cook till tender, on low flame.

 Open the lid..put garam masala, ghee and boil for 2 minutes.

Switch off the heat. ..Transfer to a serving bowl. ..garnish with mint leaves. .

Serve  hot wih rice, naan pulao anything  else what you  want.

Traditional Kashmiri Rogan Josh has thin gravy and a thick layer of oil on top.