MUTTON ROGHAN JOSH (KASHMIRI MUTTON CURRY)

MUTTON ROGHAN JOSH (KASHMIRI MUTTON CURRY)

Eid-ul-Adha is a festival which is associated with meat. We Muslims not only offer the obligation of sacrifice and distribute meat but we also enjoy cooking and eating it in different ways. I am going to share a very special recipe for this Eid. Mutton roghan josh is famous mutton curry recipe of Kashmir. It is full of flavors and aroma of so many spices. You can make it on Eid and enjoy with your friends and family. I find it very rich and different from ordinary mutton curries. It is a delicious and royal dish to serve on your dining table and best to pair with garlic cheese naan, simple naan or roti.

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People especially go to Kashmir to enjoy this unique curry. in red meat I always prefer mutton upon beef. In mutton mostly people think goat, lamb, and sheep are same, but I like goat meat. It is tenderer and light compared to other two. For roghan josh, shoulder portion meat of goat is best. I heard about this dish and I immediately decided to try it. When I tried it, I find it totally worthy of sharing. It is very important that you use fresh spices because Spices included in this dish are main contributor in its taste

Mutton roghan josh has its origin in Kashmir but initially it was introduced by mughals of Persia. Main ingredient of this dish is Kashmiri red chili which has bright red color and less hot. Word “roghan” means oil or ghee and “josh” means boiling on high temperature. In mutton roghan josh recipe we prepare mutton stock and add all the spices in it. When dish is ready “roghan” automatically comes on curry. it has a very vibrant red color because of Kasmiri red chili and beautiful aroma of fennel seeds and dried ginger.

mutton roghan josh

Some useful tips for making mutton roghan josh.

  • We have to cook mutton stock until meat becomes fully tender. It takes a lot of time, probably one or two hours. To save this time I prefer to use pressure cooker. It takes only 15-30 minutes for meat to become fully tender. Time varies a little depending upon nature of meat.
  • While preparing mutton stock, whole spices are added. When the stock is prepared, we have to strain stock to remove added whole spices. To avoid this step, you can tie all whole spices in a piece of cloth made of cotton and add it in water while preparing stock. When stock is ready, just take it out.
  • If you don’t want to make onion paste separately, you can simply add onions in oil for frying. When they get golden, add meat in it. Fry it for some time; add water and spices and cook it to prepare stock. But in this method spices should be added by above mentioned method.
  • You can adjust thickness of gravy according to your choice. I have added one and half liter water but if you like thick gravy, add less water.
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MUTTON ROGHAN JOSH (KASHMIRI MUTTON CURRY)

Mutton roghan josh is famous mutton curry recipe of Kashmir.It is full of flavors and aroma of so many spices. You can make it on Eid and enjoy with your friends and family. I find it very rich and different from ordinary mutton curries. It is a delicious and royal dish to serve on your dining table and best to pair with garlic cheese naan, simple naan or roti.
Course Main Course
Cuisine Indian, Pakistani
Keyword kashmiri mutton curry, mutton curry, mutton curry instant pot, mutton curry recipe, mutton roghan josh, mutton roghan josh recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 people

Equipment

  • Blender
  • grinder
  • cooking pot
  • Pan
  • serving bowl and plates

Ingredients

For spice mix

  • 1 tbsp black cumin seeds
  • 3 small cinnamon sticks
  • 4 cloves
  • 1 tbsp fennel seeds
  • 4 cardamon
  • 1 piece mace

For making mutton stock

  • 1 kg mutton shoulder portion
  • 1 cup desi ghee (clarified butter)
  • 1 and ½ liter water
  • 1 tbsp salt
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 4-5 whole garlic cloves
  • 1 piece mace
  • 5 cardamom
  • 4 black cardamom
  • 3 bay leaves

Additional ingredients

  • ½ kg onions
  • 1 tsp red chili powder
  • 1 tbsp kashmiri red chili powder
  • 1 tsp salt
  • 1 tbsp dry ginger powder
  • 1 cup yogurt
  • 1 tbsp coriander powder
  • ½ cup fresh coriander

Instructions

  • Grind all the spices included in spice mix to fine powder.
  • Heat ghee in pot and add mutton. Fry mutton for 15 minutes on high flame
  • Add water and bring it to boil.
  • Add salt and whole spices in water. when water starts boiling cover pot and cook until meat tenders.
  • When meat tenders, strain prepared stock.
  • Slice onions and fry them until golden. Add a little water and blend fried onions to fine paste.
  • After straining, pour stock again in pot. Now add prepared spice mix, onion paste, red chili, kashmiri red chili, dry ginger powder, coriander powder, and salt in stock.
  • Beat yogurt and add in stock.
  • Cover pot and let curry simmer for 15 minutes.

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