How to make Rogan Josh, the Kashmiri mutton curry

The Kashmiri non-vegetarian cuisine is rich and varied. The choice of meat is mostly mutton, and there are several dishes that can be prepared from it. The art of cooking Kashmiri food has been perfected over centuries, and mutton has always had the pride of place in the cuisine.

Among the numerous non-vegetarian dishes, Rogan Josh, or mutton curry, is, perhaps, the most loved.

Check out the recipe for preparing this delectable dish.



  • 1 kg mutton cut into medium-size pieces
  • 5 cups water
  • 2 tsp salt
  • 1 tbsp ground garlic
  • 1 cup ghee
  • 4 cloves
  • 8 green cardamoms
  • 5 tsp turmeric powder
  • 2 tbsp onion paste
  • 4 tsp Kashmirired chilli powder, dissolved in a cup of water
  • 1/2 tsp saffron, ground and added to 2 tbsp water
  • 1 cup dry cockscomb (mawal) flowers mixed in hot water
  • 1/4 tsp black pepper powder


Boil the meat and remove the scum with a ladle. Add salt and the garlic. Boil until the meat is half done.

Remove from heat and take out the mutton pieces.  Wash them in cold water. Keep aside. Strain the water and collect in another pan.

Return the pan to the heat and bring the water to a boil and add the meat. Heat the ghee in a pan; add the cloves, and saute until they crackle.

Remove from heat and sprinkle a tablespoon of water and keep covered.

Add the green cardamoms, turmeric powder, clove-flavored ghee and the onion paste to the water. Boil for another 10 minutes.

Stir in the red chilli water. Reduce heat and cook covered until the meat is tender.

Add the cockscomb flower extract, saffron water and black pepper powder.

Mix well and bring to a boil.

The Rogan Josh is ready.


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