Mutton Rogan Josh

Name: Mutton Rogan Josh
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4-6
Cuisine: Indian
Ingredients: 1 kg mutton leg pieces (chunky, 1.5 inches); 4 tbsp mustard oil; 1 tbsp praan (Kashmiri wild shallot) paste or fried onion paste; 2 tbsp degi red chilli paste (or soaked byadgi chilli paste); 1 tsp turmeric powder; 1 tsp ginger powder; 1/4 tsp asafoetida (hing); Cockscomb flower (whole or powdered, soaked and strained); Salt to taste; Meat stock or yakhni

A rich and authentic Kashmiri mutton curry, traditionally part of the Wazwan feast, known for its deep red color and unique flavors derived from praan, ratan jot, and cockscomb flower.

Servings

4-6 People

Prep Time

20 mins

Cook Time

1 hr 30 mins

Ingredients

Total Time

1 hr 50 mins

Instructions

Let mustard oil smoke in a heavy-bottomed pan to reduce its pungency.

Add mutton pieces and sear lightly, without browning them.

Add asafoetida and ginger powder to the pan and stir gently.

Add turmeric powder to enhance the color of the red chilli.

Mix in degi red chilli paste to develop the red hue.

Add praan paste as a thickening and flavor-enhancing agent.

Pour in meat stock or yakhni to create the curry base.

Let the curry simmer and reduce gradually to intensify the flavors.

Add strained cockscomb flower extract to enhance color and aroma.

Continue cooking until oil separates and a red fatty layer appears on top.

Serve hot in a traditional Kashmiri trami, covered with a sarposh.

Indian Recipes