Friday, 1 February 2013

Ghosht Rogan Josh/ Mutton Curry from Kashmir

A delectable, aromatic, hot and spicy curry dish from Kashmir, India enhanced with amazing flavours of dry ginger, asafoetida and fennel powder - the Ghost Rogan Josh or Mutton Rogan Josh is sure to surprise your senses of taste and smell; more so, if you are from Kerala.

Rogan Josh is a very classic Kashmiri dish, that has gained great audience in the Indian and Western cultures; which means that the adulterated version of Rogan Josh is quite common in different parts of the world, that a true Kashimiri will be disappointed with. Traditional Rogan Josh is prepared by braising and then slow cooking lamb or goat which results in a thin gravy with a thick layer of oil on top. The modern versions from Kashmir use yoghurt as well. However, they totally stand against using nuts, coconut or cream; because Rogan Josh siezes to be Rogan Josh then.

I have used onion in my recipe here to get a thicker gravy (the original recipe source: Sanjeev Kapoor's Khana Khazana) which I am sure most Keralites will love. Unfortunately, couldn't get hold of Ratanjot (a Kashmiri spice) in Melbourne. Enjoy this spicy, bold curry with plain rice or any Indian flat breads.

Serves: 6 - 8
Preparation Time: 15 minutes
Cooking Time: 45 minutes - 1 hr

  •  1 kg leg of mutton, cut into 1 inch size
  • 2 medium onion, sliced
  • 1/2 tbsp ginger, finely minced
  • 1/2 tbsp garlic, finely minced
  • 1/2 cup greek yoghurt
  • 2 tbsp oil
  • 2 tbsp clarified butter/ ghee
  • salt to taste
  • coriander leaves, torn, to garnish 
Whole spices
  • 1 tsp black peppercorns
  • 5 black cardamoms
  • 4 x 1 inch cinnamon sticks
  • 10 cloves
Powdered spices - 1
  • 1 1/2 tbsp kashmiri chilly powder/ paprika
  • 1/2 tbsp chilly powder/ cayenne pepper
  • 1 tbsp coriander powder
  • 1 tsp turmeric powder
Powdered spices - 2
  • 2 tsp fennel seed powder
  • 1 tsp asafoetida powder
  • 3 tsp dry ginger powder
1. Heat 2 tbsp oil in a pan. Add whole spices and stir until fragrant, without burning them. Add mutton pieces and braise them - brown them on all sides (around 10 to 15 minutes). Set aside.
2. Heat 2 tbsp clarified butter in a pressure cooker. Add onion, ginger and garlic and stir until onion changes colour to light brown. Add Powdered Spices - 1 and stir until fragrant. Add braised mutton pieces and salt and mix well. Add 1/4 cup water, mix and pressure cook until mutton is done (2 - 3 whistles).
3. Open pressure cooker and keep on medium flame. Add greek yoghurt, 1 tbsp at a time, mixing and incorporating well before the next addition. Then add Powderered Spices - 2, add more water if required, season to taste, mix well and bring to boil. Switch off immediately.

Serve hot!


  1. Totally mouth-watering, looks stunning... bookmarking it would love to try this...

  2. Ingane kothippikanno???mmmm,lip smacking one..makes me hungry too,Great pics :)
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  3. Looks very spicy and sure a tongue treat for non veg lovers:)

  4. spicy and delicious curry:)tempting one:)

  5. Wow wow...looks yummy...its mouth watering da...

  6. Never even dreamed to attempt,u r pics are so tempting.Bookmarked.

  7. this looks really tasty! I remembered buying jars of ready made PAtak's rogan josh sauce on my student days, I must really re-invent the memory with the homemade version, yours is a keeper.

  8. Wow gravy looks so rich and creamy....real drool-worthy dish...

  9. yummy n well presented...its tempting me..

  10. Fab gravy to go with Indian breads.

  11. Curry looks very tempting.Love to have it with naan or roti.

  12. Seriously I hv to make this with vegetables. Sucks. Lol.

  13. Ah spicy and my kinda recipe :) Love it so much..Looks so good here :)

  14. This looks so rich & creamy, a wonderful curry recipe & tempting clicks!

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