Kashmiri Rogan Josh is an authentic kashmiri style lamb curry which is delicious and flavorful. Kashmiri mutton rogan josh is of Persian origin. It is the signature dish of Kashmir, where the name is derived from Persian words – Rogan means oil and Josh mean intense heat. So Mutton Rogan Josh means mutton cooked in oil at intense heat. Kashmiri Rogan Josh is an integral part of the lavish spread Wazwan. No celebrations are complete without this signature dish.

There are two different versions of this dish. Kashmiri Muslims and Kashmiri Pandit versions. Kashmiri muslims prepares it with onion and garlic while the Pandits do not use onion garlic and use only yogurt to make it. I have made the Kashmiri Pandit’s version today with no onion, no garlic, no tomato and no ginger as well. Only dry ginger powder (sonth) is used in authentic mutton rogan josh. Traditional Kashmiri rogan josh has thin and lesser gravy and a thick layer of oil on top. Floating oil on top is the beauty of Kashmiri rogan josh.

The beautiful red colour in this recipe comes from the Kashmiri red chilly and Kashmiri chilly powder. I have not used Ratan Jot ( Alkanet Root), the exotic ingredient which is traditionally used to give the famous Kashmiri rogan josh its signature red colour. Ratan Jot is not easily available in every stores but you can get it in big grocery stores in your city or you may also purchase it online from Amazon and other renowned online stores.

Rogan josh is a very popular classic Kashmiri dish and one of India’s best and most loved curries. It is a favourite of most non-vegetarian population of India. Mutton rogan josh is also popularly featured on the menus of Indian restaurants around the country and the world.

You can make versions of it by using Chicken, beef and vegetarians can try with paneer or cauliflower; although traditionally it is made with lamb or goat meat.

I had been making this dish for many years but never got a chance to update it on my blog. Since I just couldn’t stop myself from posting it here, I am using an older picture of mine which I have clicked 2 years back. After many request from my followers finally the most awaited recipe of Kashmiri Rogan Josh is here with not a very fancy picture. I will try to update it with a better picture later when I get the opportunity to it click again.

So guys do give it a try and let me know your thoughts about recipe in the comments below.


Well, if you make this Kashmiri rogan josh, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamiron Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations. Now let’s jump to the recipe.

▪︎You can marinate the meat for longer time.
▪︎Cooking time will differ depending upon the quality and tenderness of the meat used.
▪︎Traditionally ratan jot is used to impart a deep red colour to rogan josh but if you cant source it Kashmiri red chilly does a good job.
▪︎Do not compromise on the quantity of oil while cooking Kashmiri rogan josh.

Preparation time: 20 minutes
Cooking time: 60 minutes
Serves: 4

Ingredients for Kashmiri Rogan Josh:

500 gms Mutton
4 tbsp / ¼ cup Mustard oil
1 tbsp Ghee (optional)
1 small Bay leaf
2 Kashmiri red chillies broken into pieces
1 inch Cinnamon stick
1 Black cardamoms
3 Green cardamoms
4 Cloves
½ tsp Peppercorns
½ tsp Fennel seeds
¼ tsp Asafoetida
1 tsp Dry ginger powder
1 tbsp Kashmiri red chilly powder
Salt to taste
1 cup Thick curd beaten
Water or mutton stock as required


½ tsp Cinnamon powder
½ tsp Green cardamoms powder
¼ tsp Black cardamoms
½ tsp Cloves
¼ tsp Black pepper powder
½ tsp Fennel seeds
1 tsp Kashmiri red chilly powder

How to make kashmiri rogan josh:

Wash the mutton nicely and drain the water completely.

Marinate the mutton pieces with the marinade ingredients mentioned in the list and set aside for few minutes.

Heat oil in a pan. When the oil is heated, reduce the heat and add the whole spices and let it crackle.

Add the marinated mutton and mix well. Fry on medium heat till the mutton pieces turn into a nice reddish brown colour stirring it occasionally approximately 10-15 minutes.

Add the asafoetida, ginger powder, kashmiri chilly powder, salt to taste and stir well.

Add the beaten curd and stir well so that everything incorporates well nicely and cook for few minutes.

(If you are using ratan jot, infuse it in heated oil/ghee for few minutes. Add the infused oil at this stage)

Add 1-2 cups of water or mutton stock and let the mutton cook with lid on over low heat till the mutton is soft and tender and the oil comes to the surface. (Approximately 40-45 minutes).

Your delicious and tempting Kashmiri rogan josh is ready to be served.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

❤ Akum

About Akum Raj Jamir

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

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