Kashmiri Rogan Josh Indian Mutton Lamb Curry
Experience the authentic flavors of Northern India with this hearty Kashmiri Rogan Josh Indian Mutton Lamb Curry, a dish that embodies warmth and complexity. Tender, bone-in mutton is slow-cooked to perfection in a fragrant blend of Kashmiri red chili powder, fennel, coriander, and aromatic whole spices like cardamom, cinnamon, and cloves. The creamy richness of yogurt forms the base of the curry, while mustard oil imparts a distinctively bold flavor unique to traditional Kashmiri cuisine. This slow-simmered masterpiece yields melt-in-your-mouth meat infused with a robust, mildly spiced gravy that's perfect for pairing with steamed basmati rice, fluffy naan, or flaky roti. Whether you're craving a comforting dinner or exploring Indian culinary traditions, this recipe captures the essence of soul-satisfying Indian cooking in every bite.
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Recipe Information
Ingredients
- 500 grams Mutton (lamb, bone-in preferred)
- 200 grams Plain yogurt
- 4 tablespoons Mustard oil
- 2 teaspoons Ginger-garlic paste
- 2 teaspoons Kashmiri red chili powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Ground fennel seeds
- 1 teaspoons Ground coriander
- 4 pods Green cardamom pods
- 1 pod Black cardamom pod
- 4 pieces Cloves
- 1 inch Cinnamon stick
- 2 leaves Bay leaves
- 0.25 teaspoons Asafoetida (hing)
- 1 teaspoons Salt
- 500 milliliters Water
Instructions
Heat the mustard oil in a large, heavy-bottomed pot on medium heat until it begins to smoke slightly. Let it cool slightly, then reheat to ensure the oil's pungency is reduced.
Add the green cardamom pods, black cardamom pod, cloves, cinnamon stick, bay leaves, and asafoetida. Sauté for 1-2 minutes until aromatic.
Add the ginger-garlic paste and stir well. Cook for 1-2 minutes until the raw aroma dissipates.
Lower the heat and add the mutton pieces. Sear the mutton on all sides for about 5–7 minutes until lightly browned.
In a small bowl, mix the yogurt with Kashmiri red chili powder, turmeric powder, ground fennel seeds, ground coriander, and salt to form a smooth mixture.
Add the yogurt mixture to the pot with the mutton. Stir continuously to prevent the yogurt from curdling and mix well with the meat.
Pour in the water, mix well, and bring the curry to a gentle boil.
Cover the pot with a lid, reduce the heat to low, and simmer for 45–50 minutes, stirring occasionally, until the mutton is tender and the gravy thickened.
Check for seasoning and adjust salt if needed.
Serve hot with steamed rice, naan, or roti. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.6 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 149 mg | 11% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 534 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
