Food, recipes and more

By Chef Chandan Prajapati

Mutton Roganjosh / Kashmiri Mutton Roganjosh


Rogan Josh originated in Persia and the Mughals brought it to India. Rogan Josh is a famous Kashmiri speciality. Kashmiri Rogan Josh uses Ratanjot for its preparation which gives its unique colour and flavour. Replace Kashmiri chilly if its hard to find Ratanjot. 



Mutton pieces - 1 kg

Oil or Ghee - 4 tbsp

Cinnamon stick - a small piece

Green Cardamom  - 5 

Black cardamom - 5

Cloves - 5

Bay leaf - 2

Black peppercorn - 5

Onion sliced - 100 gm

Ginger Garlic Paste - 3 tbsp

Kashmiri chilly paste - 2 tbsp

Asafoetida - 1 tsp

Fennel seed powder - 2 tbsp

Turmeric Powder - 1 tsp

Garam Masala Powder - 1 tsp

Dhaniya Powder - 1 tsp

Jeera Powder - 1 tsp

Ratanjot powder - 1 tsp (optional)

Yogurt - 4 tbsp

Salt - to taste


Coriander leaves - few

Clarified Butter - 1 tbsp


1. Heat oil or ghee. Add whole spices like Cinnamon stick, Green Cardamom, Black cardamom, Cloves, Bay leaf and Black peppercorn.

2. Stir for few seconds. Add onion slices. Brown the onion slices. Add ginger garlic paste. Add Kashmiri chilly paste. Cook for 5 minutes.  Add mutton pieces. Cook on slow heat for 20 minutes. Add asafoetida, fennel seed powder, turmeric powder, dhaniya powder, jeera powder, garam masala powder and dried ratanjot powder. Cook for 2 minutes. Add whisked yogurt. Cook for another 2 minutes. Add some water and simmer for 30 minutes till the mutton is cooked.

3. Garnish with coriander leaves and a spoon of clarified butter. Add ginger julienne to enhance the presentation.

* For Kashmiri chilly paste soak some deseeded Kashmiri chillies in warm water for 3o minutes. Make a paste in a food processor. Alternatively Kashmiri chilly powder can be used.


Go Back

Type your word