Mutton Rogan Josh (Kashmiri Pundit Style)

I am a foodie, and good food to me holds the greatest importance, rather than other features, such as plating or authenticity, etc. Having said that, I would, as a food blogger and food writer, love to get my facts correct and base my dishes on a valid source. Unfortunately, the internet can sometimes be very ambiguous and finding food facts in books can be a prospect unattainable for many.

Having said that, I’ve scoured the internet and various cook books, and have hunted down this recipe…my Sunday treat to them folks, Kashmiri Pundit Style, Mutton Rogan Josh 🙂

Mutton Rogan Josh 1

A fragrant and aromatic Kashmiri delicacy that has its roots in ancient Persia, the Rogan Josh is part of their traditional ‘Wazwan’, and has many variations. One of this is the Kashmiri Pundit way, using no onion or garlic, and the other is made with onion and garlic. Traditionally, Rogan Josh is known for its deep-red hue derived from the spice Ratanjot, though modern kitchens use substitutes like de-seeded Kashmiri red chilies or Kashmiri red chili powder.

Mutton Rogan Josh 3

I know there are several variations of the Rogan Josh; Kashmiri Pundit or Hindu style, the Persian Muslim style, Restaurant and Dhaba style, etc. This variation suited me best because I didn’t want to make anything too heavy on onions; the dish is so aromatic with its plethora of spices that it was a welcome change from the usual Bengali ‘Mangsho’ we have usually.

Mutton Rogan Josh 2

Mutton Rogan Josh (recipe adapted from various sources 😛 )


  1. Mutton – 1 kg (l have used mutton shank and some assorted fatty cuts)
  2. Yogurt – 4 tbsp
  3. Asafoetida/Heeng – 1 tbsp
  4. Cinnamon – 2 one-inch
  5. Cloves – 6-8
  6. Ratanjot 4-6 inch pieces OR Dry red chilies, deseeded and soaked in warm water – 4
  7. Black peppercorns – 5-6
  8. Black cardamoms – 4
  9. Bay leaf – 2
  10. Kashmiri red chilli powder – 1 tbsp
  11. Fennel seed (saunf) powder – 3 tsp
  12. Dry ginger powder (soonth) – 1 & 1/2 tbsp
  13. Garam masala powder – 1 tsp
  14. Salt – to taste
  15. Yogurt whisked – 1 cup
  16. Mustard oil – 1 cup


  1. Wash the mutton and marinate with the 4 tbsp yogurt and 2 tbsp of MO. Overnight works best but 3 to 4 hours will do as well.
  2. Heat a thick-bottomed kadhai and pour in the MO.
  3. Let it smoke, and add the Ratanjot, bay leaf, clove, peppercorns, green and black cardamom and cinnamon. (If using red chilies, de-seed them and soak in hot water, then make a paste of the chilies, and add in while frying mutton)
  4. Once they turn fragrant, tip in the mutton pieces.
  5. Mix the asafoetida powder in a spoonful of water and pour it in.
  6. Add the fennel and sonth powders, and salt.
  7. Fry the mutton until they turn golden. This might take about 10 to 20 minutes, depending on meat.
  8. Whisk the yogurt with red chili powder and garam masala and keep ready.
  9. Add a splash of water into the hot kadhai, deglazing it, and then gently, pour in half the whisked yogurt.
  10. Still well, mixing the meat with the yogurt.
  11. Repeat this step until the entire yogurt is incorporated into the meat.
  12. Check salt, add if required, and then pour in 2 cups of water or enough to cover meat entirely.
  13. Put a lid on the meat and let this cook for about 2 hours on a low flame, or until meat is tender. (Took about 40 mins for me)
  14. Add fresh coriander (I garnished with some fresh ginger julienne) and serve hot over plain steamed rice.


  • Traditionally, the whole garam masala is powdered separately, and added to the meat, but I kept it whole.
  • The tanginess of the yogurt is a welcome addition to the dish.
  • This is a mildly spicy version, and very fragrant and not that heavy on masalas.
  • The gravy is thin, perfect for rice.
  • Use fatty cuts of mutton as this lends a beautiful flavour to the dish, and try to use Mustard oil if possible.

Mutton Rogan Josh 4


9 Comments Add yours

  1. A sanitized version of a persian classic – hmmm I wonder what dictates dropping the onions but being ok with the tamsik mutton;-) I don’t know the culinary wisdom of that move but your version, expectedly, looks smashingly beautiful. It is a cold rainy day here and this would have been ideal. Dreamy pictures totally!

    Liked by 1 person

    1. I know right? Lol. But then we can hardly ever find sense in these ‘food facts’. You know back then Bengalis hardly touched Chicken? Chicken was supposed to be a Muslim delicacy and Bongs kept their appetite full with the quintessential ‘Mangsho’…anyone eating Chicken was frowned upon 😛 silly people! Hehe.
      Thanks a ton, glad you liked it.. would have cooked some for you if I was at that cold rainy place you live 😛

      Liked by 1 person

      1. Hahaha – well said! Food history and the telling prejudices it reveals;-) Given the onion inflation always looming on the horizon, I will choose to overlook the punditry of the dish 😉 and celebrate the no-onion-needed angle. And aren’t you the sweetest to offer to cook it for me on some rainy day some day?! Inshallah I say! Lemme now lech more at that lovely oil slick of the mutton curry – shaada bhaater shaate ki laagbe! Daroon, simply daroon! Btw aami kintu oi ratanjot word er maha fan hoye gelam! I feel like calling people I especially love as ratanjot – bright, radiant, uplifting! I was last mesmerised so by that exotic Maharashtrian spice called dagadphool. Thanks for now implanting ratanjot in my culinary vocab.

        Liked by 1 person

      2. 😀 You know, I wish I could meet you. I’m loving these little snippets of conversation we have. It’s seldom that I get to talk to people like you… it’s so much fun!!!! ❤

        Liked by 1 person

      3. And maybe we will. Inshallah!

        Liked by 1 person

  2. Anu Yalo says:

    Looks too good!!

    Liked by 1 person

  3. Thehungryballer says:

    Mutton Rogan Josh….without onion-garlic !!!!! Whoa…..thanks for sharing this recipe (I need to explore the culinary cultures more)..
    By the way, the spicy, sinful red gravy …. slurrrrrrrrrrrrrrpppppp !!! 😀

    Liked by 1 person

    1. Yesss, this is the Kashmiri Pundit way 😉 thanksssssss a ton! 😀 Glad you liked it.


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