Rogan Josh (Kashmiri Mutton Rogan Josh)

By: Shilpa Tiku

Rogan Josh (Kashmiri Mutton Rogan Josh)
Authentic Kashmiri Rogan Josh is flavorful, delicious, and very easy to make.
cuisine icon Cuisine
Indian
cuisine icon Course
Dinner, Lunch, Main Dishes
cuisine icon Difficulty
Easy
cuisine icon Duration
1 Hour and 5 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
1 hour and 5 minutes, 4 servings, cinnamon stick about 2 inches, cook 55 min, crushed laung, cumin seeds, cup water, dalchini, dinner, dried bay leaf, easy, garam masala seasoning, ground asafoetida (heeng), ground cumin (jeera powder), ground fennel (saunf powder), ground ginger, hari elaichi, indian, jeera, kali elachi, kashmiri chili powder, lunch, main dishes, oil of choice, pieces cut in about 2 to 3 inch pieces, plain yogurt, prep 10 min, pressure cook, salt, Shilpa Tiku, sonth powder, tej patta, whisked with a spoon, whole black cardamom pods crushed, whole dried red chili peppers, whole green cardamom pods crushed, you can add more later if needed

prep icon Prep Time
10 min
cook icon Cook Time
55 min

serving icon Servings
4 Servings
Ingredients
  • 4 tbsp oil of choice
  • 2 dried bay leaf, tej patta
  • 3 cloves crushed laung
  • 3 whole black cardamom pods crushed, kali elachi
  • 1 whole green cardamom pods crushed, hari elaichi
  • 2 whole dried red chili peppers
  • 1 cinnamon stick about 2 inches, dalchini
  • 1 tsp cumin seeds, jeera
  • 1/2 tsp ground asafoetida (heeng)
  • 1 1/2 lbs goat either shoulder or leg pieces cut in about 2 to 3 inch pieces
  • 3 tsp kashmiri chili powder
  • 1/2 cup water
  • 2 tbsp plain yogurt, whisked with a spoon
  • 2 tsp ground fennel (saunf powder)
  • 1 tsp ground ginger, sonth powder
  • 1/2 tsp ground cumin (jeera powder)
  • 1 3/4 tsp salt, you can add more later if needed
  • 1/2 tsp garam masala seasoning
Instructions
  • Crush the cloves and cardamoms in a mortar and pestle. Whisk the yogurt with a fork and keep it in a bowl at room temperature.
  • Select Sauté on the instant pot and adjust to normal. Add oil to the pot.
  • When the oil is hot add the bay leaves, crushed cloves and cardamoms. Add the whole dried red chili peppers and the cinnamon stick. Stir. Add cumin seeds. When the cumin seeds splutter add asafeotida.
  • Add the goat pieces and stir well for about 8 to 10 Minutes until the goat pieces turn brown.
  • Once browned, add Kashmiri chili powder and water. Sauté and stir for a minute or two.
  • Add the whisked yogurt slowly (one spoon at a time) to the pot mixing it continuously. Let it sauté for a minute or two. Then add ground fennel, ground ginger, ground cumin, and salt. Stir. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
  • Press cancel. Secure the lid on the pot and close the pressure-release valve. Select manual and cook at High Pressure for 40 Minutes.
  • When cooking is complete, use quick pressure release to depressurize. If you like the goat meat to be very tender then let it release pressure naturally. Kashmiris like it slightly firm. If you like the meat tender then . Let the pressure release naturally.
  • Open the lid. Add the garam masala and give it a stir. If there is excess gravy you can select sauté and evaporate the gravy for a minute or two. The rogan josh shouldn’t have a whole lot of gravy.
  • Transfer the cooked rogan josh in a serving bowl. Discard the bay leaves.
  • Serve with roti, naan (Indian flatbread), or steamed white rice.
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