Rogan Josh | Kashmiri Mutton Rogan Josh Recipe

Place a deep pan or kadhai on high heat and toss in whole spices – cinnamon, black cardamom, green cardamom, cloves, and bay leaves. Add onion and oil, and sauté for about 2 minutes. Pour in 1½ tablespoons water and sauté till onion turns golden brown, 9–10 minutes.  

Tip in mutton and bhuno (or sauté) till nicely browned, about 10 minutes, adding up to 1 tablespoon of water in case the mutton starts catching the bottom of the pan.  

Toss in red chilli powder and dried ginger powder (sonth), stir, and cook for about 2 minutes. Add yogurt and 2 tablespoons water and stir vigorously to ensure that the yogurt does not curdle. Cook till oil leaves the masala, about 5 minutes. Toss in the fennel powder (saunf), stir, and pour in 250 ml water (about 1 cup). Mix well and transfer to a pressure cooker.  

Place the pressure cooker on high heat and after 4 to 5 whistles (about 6 minutes after it reaches full pressure), reduce heat to low and cook for 13–14 minutes. Remove from heat and allow to cool before opening the pressure cooker.  

Place back on high heat and, if the curry is thin, cook with the lid open till slightly thickened to a curry consistency. Stir in salt and garam masala powder and cook for another couple of minutes. Remove from heat.  

Serve hot with steamed rice or chapatis. Recipe Credits: Thanks to the Dhars of Srinagar for this recipe. Serves: 4 as part of a larger meal Prep Time: 7 minutes Cook Time: 50 minutes