Mutton Rogan Josh (Kashmiri Style — Maharashtra Adaptation)

Name: Mutton Rogan Josh
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
Cuisine: Indian (Maharashtra)
Ingredients: 700 g mutton (bone-in leg or shoulder), cut into large pieces; 4 tbsp oil; 3 large onions (350 g), finely sliced; 1 tbsp ginger-garlic paste; 1 cup (240 g) yoghurt, whisked smooth; 1 tsp salt; 250 ml water; 1.5 tbsp Kashmiri red chilli powder (vivid colour, mild heat); 1 tbsp coriander powder; 1 tsp cumin powder; ½ tsp turmeric; 1 tsp fennel powder (saunf, coarsely ground); 1 tsp garam masala; 1 tsp goda masala (Maharashtra addition); 2 black cardamom pods; 4 green cardamom; 4 cloves; 1 × 3 cm cinnamon; 2 bay leaves; 1 tsp cumin seeds; Kashmiri red chilli powder (not regular) is essential for the vivid colour and mild heat balance; Adding yoghurt in small increments while stirring prevents curdling — the yoghurt must be fully incorporated and cooked in before the next addition; Covering tightly and maintaining low heat for the 55-minute braise is what makes the mutton meltingly tender

🍗 Non-veg🌾 Gluten-free📊 Medium

The Kashmiri lamb classic adapted by Maharashtra's Muslim households — slow-braised lamb in a rich, crimson gravy of Kashmiri red chillies, fennel, and warming spices. Subtle differences from the original: coconut oil instead of mustard, goda masala layered in alongside Kashmiri spices.

⏱️20 minPrep

🔥80 minCook

🕒100 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Mutton Rogan Josh

Temper whole spices (Heat: medium): Heat oil. Add whole spices — fry 45 seconds until fragrant. Add sliced onions — fry on medium-high for 16 minutes until very deep golden-brown.
Add ginger-garlic (Heat: medium): Fry 2 minutes until raw smell disappears.
Add dry spice blend (Heat: medium-low): Add all dry spice powders. Stir on medium-low for 1–2 minutes — the Kashmiri chilli powder will make the oil vivid red. Add whisked yoghurt gradually (2 tbsp at a time) while stirring continuously on medium-low heat. Add each addition when the previous one has been absorbed. Cook entire yoghurt in — this takes 8–10 minutes total. The masala should be dark red, oil-separated, and intensely fragrant.
Brown the mutton (Heat: medium-high): Add mutton pieces to the masala. Turn heat to medium-high. Cook for 8–10 minutes, turning pieces, until mutton is sealed and masala clings to each piece.
Slow braise (Heat: medium → low): Add 250 ml water and salt. Bring to a boil, then reduce to low. Cover tightly. Braise for 55–60 minutes on low heat, turning mutton every 15 minutes, until completely tender and the oil has separated to the surface. Add water 50 ml at a time if gravy dries below the halfway point.
Finish: Uncover — gravy should be deep crimson, thick, oily on top. Drizzle saffron milk over the top. Add ghee. Garnish with coriander. The saffron milk creates golden swirls in the crimson gravy.

📖 Cultural notes

|---|---|---|---|---| | 510 kcal | 41 g | 12 g | 33 g | 2 g | Rogan josh is cooked in Maharashtra's large Muslim household gatherings — particularly at Eid and family dawats (feasts) in Aurangabad, Pune, and Mumbai. The Maharashtra version incorporates goda masala into an otherwise Kashmiri spice profile — a natural evolution in a household that cooks both traditions. This dish is served at the highest-quality Muslim catering operations across Maharashtra for weddings and large celebrations. ---

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