Mutton 65 Rogan Josh Recipe (Kashmiri Style)..
Let’s make it Crazyeaters way…..
Picture this: a chilly evening, the aroma of warm spices filling your kitchen, and a steaming bowl of waiting to be devoured with soft naan or fragrant basmati rice. Sounds tempting, right?
Mutton 65 Rogan Josh, originally brought to Kashmir by the Mughals, is a rich, slow-cooked mutton curry bursting with flavors. Its signature red color comes not from excessive chili but from the magical Kashmiri red chilies, which add vibrance without overwhelming heat. Let’s take a delicious deep dive into making this dish at home!
Mutton 65 Rogan Josh Traditionally, this dish is slow-cooked to perfection, allowing the flavors to blend beautifully.A unique aspect of Mutton Rogan Josh is its vibrant red color, which comes from Kashmiri red chilies rather than artificial coloring, ensuring a mild yet flavorful heat. Traditionally, it is slow-cooked to allow the flavors to fully develop, resulting in a tender, melt-in-the-mouth texture.
Served with steamed rice or naan, Mutton 65 Rogan Josh is a comforting and indulgent dish, perfect for special occasions and festive meals. Its rich, spiced gravy and aromatic fragrance make it a favorite among meat lovers.
Ingredients You’ll Need:
For Cooking the Mutton:
· 500g mutton (bone-in, for extra flavor)
· 3 tbsp mustard oil (or ghee for a richer taste)
· 1 cup plain yogurt (whisked)
· 1 large onion (finely chopped)
· 1 tbsp ginger paste
· 1 tbsp garlic paste
· 1½ cups water
· Salt (to taste)
Spices & Seasoning:
· 2-3 Kashmiri dry red chilies
· 2 bay leaves
· 3-4 cloves
· 2-3 green cardamoms
· 1 black cardamom
· 1-inch cinnamon stick
· 1 tsp cumin seeds
· 1 tsp fennel powder
· 1 tsp dry ginger powder
· 1½ tsp Kashmiri red chili powder (adjust for spice preference)
· ½ tsp turmeric powder
· 1 tsp garam masala
· Fresh coriander leaves (for garnish)
Step-by-Step Cooking Instructions:
1. Prepare the Oil:
Heat mustard oil in a heavy-bottomed pan or kadai. Once it starts smoking, reduce the heat to medium and let it cool slightly.
2. Infuse the Aromatics:
Add bay leaves, cloves, cardamoms, cinnamon, and cumin seeds. Let them crackle for a few seconds to release their flavors.
3. Sear the Mutton:
Add the mutton pieces and sauté until they develop a golden brown crust. This step locks in the juices and enhances the taste.
4. Sauté the Base:
Stir in the chopped onions and cook until they turn golden brown. Add ginger and garlic paste, sautéing for another minute until the raw smell disappears.
5. Spice It Up:
Reduce the heat and add turmeric, Kashmiri chili powder, coriander powder, fennel powder, and dry ginger powder. Stir well to coat the mutton evenly.
6. Incorporate Yogurt:
Gradually add whisked yogurt while continuously stirring to prevent curdling. This adds a creamy texture and balances the spice level.
7. Slow Cook the Curry:
Pour in water, add salt, and cover the pan. Let the mutton simmer for 45-50 minutes on low heat until it becomes tender and absorbs all the flavors.
8. Final Touch:
Sprinkle garam masala, mix well, and let it cook for another 5 minutes for a perfect finishing touch.
9. Garnish & Serve:
Garnish with fresh coriander leaves and serve hot with steamed rice or naan.
Pro Tips for the Best Mutton 65 Rogan Josh
For a deeper red color, soak Kashmiri chilies in warm water, blend them into a paste, and add while cooking.
For extra richness, add a spoonful of ghee at the end.
For a faster version, cook in a pressure cooker (3-4 whistles).65