Mutton rogan josh considered to be a dish from the Kashmiri cuisine and originating from 

Persia is an aromatic and rich dish .Get’s along well with chappathis,parathas,rotis,and any 

lightly flavoured pulaos,or plain rice.For the rich color Kashmiri chillies or powder has to be

Compulsorily used.I like to prepare this dish with Mutton chops ,or the meat first slightly 

roasted to seal the juices .The meat lightly fried in ghee and tossed in to the curry , gives 

excellent flavour .This recipe has slight changes compared to the traditional recipe.The same 

recipe can be tried with chicken or any other meat too.Anyway ,let me share this recipe with 

you .Do try and send me your comments and suggestions.

INGREDIENTS 

500 gm lamb /mutton

7-8 Kashmiri chillies soaked in hot water

1 tblsp ginger-garlic paste

1 tsp nutmeg powder

1/2 tsp.mace powder

1/4 tsp ginger powder

A pinch of asafoetida 

2 bay leaves

A piece of cinnamon

3 green cardamons

1/2 tsp fennel seeds

2 onions finely minced

2 tomatoes chopped fine

1/2 tsp.turmeric powder

1 cup curd

1 tsp red chilli powder

1/4 cup ghee/ oil

Salt to taste

Spices to grind
1 tblsp.coriander seeds 

1 tblsp white khus khus seeds (poppy)

1/2 tsp.peppercorns

2 tsp.cummin seeds

2-3 cloves

1 black cardamom

1/4 cup coconut

10-12 almonds

METHOD 

First roast the spices listed for grinding ,and grind to a paste with the soaked Kashmiri chillies.

Mix this paste,ginger garlic paste,and the remaining spice powders,curd and marinade the 

mutton for some time.(minimum 10 minutes).Heat oil in a pressure cooker,add the whole spice

and onions and sauté till brown.Next add the tomatoes and cook till tomatoes are soft.

Add in the mutton marinade and cook till you see  the oil separate.Next add 1 cup hot water 

Cover cook for 5-6 whistles.Allow the steam to release on it’s own.Serve hot.