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May 202010
Kashmiri Roganjosh


 Kashmiri Roganjosh

The culinary world is divided into two categories – those who know an authentic kashmiri dish and those who do not. Over kill? May be! But hey! I am a Kashmiri. I am supposed to have a nose pointed high and I am supposed to be snobbish! It is something we master subconsciously. 😉

So when you go to a very fine looking, pricey Indian restaurant and order a Kashmiri roganjosh or a kashmiri naan or Heaven save you – a kashmiri dum aalo , chances are that you would be served a dish that has raisins, cashews, almonds etc.  Stay mislead no more! Those are NOT kashmiri dishes.

Authentic kashmiri entrees are spicy, most of them have aniseed (saunf) as their base.  The dishes that do not have saunf as their base, have very few additional ingredients. So except for shufta or Modur pulav or Qahwa – Or my granny’s special stuffed dum aloo , the dishes do not have any of the dry fruits.

Here is how to make this quintessential kashmiri dish :

Serves 6


  • 2 pounds  (boneless) 3 pounds bone in  Mutton/ Lamb
  • 1/2 C Whisked Plain yogurt, at room temperature
  • 4 -5  cloves
  • 2  Brown Cardamoms
  • 1 Green Cardamom
  • 1  Cinnamon stick
  • 1/4 C  Mustard oil
  • 2 Tbs Kashmiri Chilli powder [ Use about 1 tsp for a very mild heat level, 1 Tbs for medium]
  • 1/2 tsp Ginger powder
  • 5 tsp Fennel powder
  • 1 tsp Kashmiri Garam Masala
  • Salt to taste
  • 2 cups water

Special Equipment: A heavy bottomed pan at least 6 Quart (about 5 Litre) capacity


  1. Because we are using mustard oil, we  need to heat up the oil and bring it to a point where it smokes.  If you choose not to use mustard oil,  just remember you are in the other category .. the one that does not know authentic 😛
  2. When the oil smokes, turn off the heat and let the oil cool for some time (about 2- 3 minutes). The heating step is important to eliminate the pungent taste of the oil. And we need to cool it as we don’t want oil splattering all over the cook top; or burn the spices when we add them to an oil that’s way too hot!  Now do we?
  3. Start reheating the oil on medium heat and add the cloves, cardamom green and brown, cinnamon and let them brown a bit. Slow and easy!
  4. I am assuming you wash the meat and dry it up with a paper towel. So If I am assuming right, go ahead and put the meat into the oil. If not, then stop what you are doing and pat the meat dry and then add to the oil. This is to avoid any hot oil accidents in your kitchen.
  5. Turn up the heat to high, and let the meat brown a bit on one side first. Then stir and let it brown on the other. Ensure you have evenly browned meat in the pan before the next step.
  6. Lower heat to medium, Add the whisked yogurt and stir until the yogurt almost evaporates.
  7. Add the chilli powder and immediately add some( about 1/4th cup) water. We need the chillies to coat the meat without them getting burnt.
  8. Stir until meat is well coated with the chillies and the oil starts to separate.
  9. Now add all the other spices, but no salt yet.
  10. Add the remaining water and after it comes to a boil, add the salt, simmer until the lamb is fork tender and the oil separates(about 25 – 30 min)
  11. Stir once a while simmering, to ensure that the spices do not stick to the bottom of the pan.
  12. Once cooked to your desired tenderness, switch off heat, cover and let it rest for a few hours before serving.

You may serve this with Naan/ Roti/ Rice and Haakh . No Dal with this please. That sort of makes the Kashmiri in me squirm!

  14 Responses to “Neni Roganjosh – Kashmiri Style Lamb”

Comments (13)
  1. Thanks for clearing out the misconception of the so called Kashmiri food doing the regular restaurant rounds with the unfimilar ( to the Authentic Kashmiri’s) use of dry fruits & excessive use of saffron in every dish! Whew!! That said… Finally a Roganjosh recipe that comes closest to my darling Granny’s ( May her soul rest in peace) ! She was considered one of the finest cooks of old school Kashmiri ( Pundit ) cuisine in her times. The only exception being her portion of
    Saunf to Saunth powder used…but that I guess is coz
    recipes tend to change from household to household! Great recipe nevertheless!! Thanks for the share!

  2. Going to make this very soon, thanks for the recipe, and a witty write up.

  3. Anshie – YOU are amazing. Am going to try tomorrow the way you’ve described. It of course the spices i use as mentioned. But the way my mom-in-law cook’s is different.

    Guess what I have invited about 4 couples (Kaajal;Sonal;Harpreet & Sid & a Jaspreet) over on this Saturday for a lunch (all Kashmiri cuisine). Hope they all go back well-fed. ‘Coz they are all very good cooks & food critics. 🙂

    • Oh wow!! You guys are going to have so much fun. This roganjosh is how my mom taught me to cook it. Try it and do tell me how you like it 🙂

  4. yummmm….Wow.. This looks amazing… I am going to try it soon..

  5. I cant make non-veg food at home. 🙁 sad
    but when i feel like having non-veg, either i go to muthi or visit this blog. both places are satiating. wonderful mouth-watering dishes at both the places. yuuummmmmmmmmmmy.

  6. Yum! it looks so delicious!!!

  7. LOL!!!
    I dont want to be in the other category, so could u please share recipe for kashmiri garam masala? I dont find this in stores here.

    • 🙂 That’s because we make it at home and is a pure blend of expensive spices without the coriander bulk. I am doing a post on Garam masalas soon. Till then I will send in the Koshur garam masala recipe via email!


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