Kashmiri Rogan Josh

It’s exciting that the world of food is enhancing . Giving a twist to authentic dish becomes innovative , similarly giving twist to an innovative dish becomes contemporary , but authentic dish remains authentic . So here i am presenting in front of you a very popular Kashmiri Rogan Josh.

‘If there is Heaven in this world then its, only here! here! here! this dish is divine to devourer ..trust me !!! watch , look , cook and follow #flavoursque .

Ingredients :

  • Mustard oil – 2 to 3 tbsp
  • Young goat meat – one leg cut into pieces
  • Cloves – 2 gm
  • Green cardamom – 4 gm
  • Mace – 1 blade
  • Dried bay leaf – 1 nos
  • Big cardamom – 10 gm
  • Kashmiri onion / pran – 1 cup
  • Tomatoes – 2 big
  • Asafoetida – 1 tbsp
  • Ginger – garlic paste – 100ml
  • Deghi mirch – 3 tbsp
  • Kashmiri turmeric powder – 2 tbsp
  • Salt to taste
  • Ratan jot – 1 clove
  • Saffron – 5 gm
  • Fennel powder – 1 tbsp
  • Ginger powder – 2 tbsp
  • Coriander leaves


  • Heat up a pan with mustard oil until smoking hot (Since mustard oil is little bit bitter you need to add 2 tbsp of water to cool it down and remove the bitterness).
  • It’s time to add the pieces of lamb and sear it .
  • until then make a packet of whole spices – Cloves, Green cardamom,Dried bay leaf,Big cardamom and bind it tightly tied in muslin cloth. keep it aside.
  • Keep searing the lamb . Now add pran / kashmiri onion ( deep fried until golden brown).
  • Cook for few minutes . Now add asafoetida and ginger-garlic paste and saute it.
  • Transfer it to a mutton stock / put hot water into it .
  • Now add Deghi mirch(red chilli powder for colour ) , Kashmiri turmeric powder and salt to taste .
  • It’s time to add the whole spice tied together in muslin cloth .
  • Now make a puree of tomatoes (blanched and deseeded)
  • now add the ratan jot(small bark of a tree which gives amazing red color when comes in contact with hot oil or water ) into it.
  • let it cook for 1 to 1.5 hrs until it’s fully cooked

All the magical ingredients have gone into it .Now just wait for the finishing touch .

Finish it with some ginger powder , fennel powder , bit of saffron and chopped coriander it’s done

. serve hot .enjoy this authentic dish and get to experience its divine flavour


2 Comments Add yours

  1. chef mimi says:

    Oh this sounds so lovely! I know I can’t find goat where I live, but I’ve made this with lamb and it’s wonderful. thank you!


    1. flavoursque says:

      thank you so much . Hope you like my other posts as well

      Liked by 1 person

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