Kashmiri Rogan Josh
The famous mutton dish with rich red sauce made easy! Rogan Josh is a dish of Persian origin & roughly translates as "cooked in hot fat or ghee." This classic Mughal dish is commonly served in the traditional Kashmiri feast called "Wazwan" (36 courses minimum) where every part of the goat is used. Traditionally the yogurt based sauce is made a deep, brilliant red by the addition of ratan jot, a powder made from the roots of the alkanet plant (Alkanna tinctoria) as well as the Kashmiri mirch. I've used a tablespoon of canned tomato paste in this recipe to give the sauce the same deep red you'd get using ratan jot. This is a very hearty, rich dish perfect for a fall or winter meal served with rice, pilaf, or a crusty loaf of French bread.
Kashmiri Rogan Josh
The famous mutton dish with rich red sauce made easy! Rogan Josh is a dish of Persian origin & roughly translates as "cooked in hot fat or ghee." This classic Mughal dish is commonly served in the traditional Kashmiri feast called "Wazwan" (36 courses minimum) where every part of the goat is used. Traditionally the yogurt based sauce is made a deep, brilliant red by the addition of ratan jot, a powder made from the roots of the alkanet plant (Alkanna tinctoria) as well as the Kashmiri mirch. I've used a tablespoon of canned tomato paste in this recipe to give the sauce the same deep red you'd get using ratan jot. This is a very hearty, rich dish perfect for a fall or winter meal served with rice, pilaf, or a crusty loaf of French bread.
Open in Cookpad AppSteps
- 1
Blend all spices, salt, tomato paste, ginger, & garlic listed with yogurt under "marinade" until smooth in mixie, blender, or food processor.
- 2
Pour mixture over mutton pieces, make sure each piece is thoroughly coated. Allow to marinate for at least 2 hours or up to overnight in the refrigerator in a sealed airtight container.
- 3
When ready to cook, heat mustard oil and/or ghee in pressure cooker about 5 to 7 minutes until fragrant. Fry onions for around 8-10 minutes until medium brown.
- 4
Add cassia leaves, mutton, & marinade to fried onions in pressure cooker. Stir well. Allow to simmer over medium heat for 10 minutes.
- 5
Add 1 cup water or stock/shorba and stir. Secure lid on pressure cooker & cook for 5-6 steams or until mutton is to desired tenderness & oil separates from sauce. Salt to taste and serve.
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