Rogan Josh is a flavorful and aromatic dish from the Kashmir region of India. It is a popular and traditional dish in Kashmiri cuisine, known for its rich and aromatic flavours. The name "Rogan Josh" is derived from Persian words, with "rogan" meaning oil or clarified butter, and "josh" meaning heat or passion, indicating a dish with a rich, hearty flavour. Huntsham Mutton is an ideal meat for this dish.
Servings: 6


  • 5 tbsp vegetable oil
  • 7 Black Peppercorns, leave whole
  • 3 Black Cardamom pods, leave whole
  • 5 Green Cardamom pods leave whole
  • 4 Cloves, leave whole
  • 1 Cinnamon Stick
  • 1 piece of Mace
  • 1 onion, finely chopped
  • 750gr/ 1 ½ lb Lamb or Mutton, diced
  • 2 cm fresh Ginger, peeled and cut in half  
  • 6 Garlic Cloves, peeled and left whole
  • 2 tsp Ground Coriander
  • 2 tsp Ground Cumin
  • ½ tsp Red Chilli Powder
  • 2 tsp Ground Fennel Seeds
  • 1 ½ tsp Garam Masala
  • 2 Tomatoes, blended into a plup
  • 3 tbsp Plain Yoghurt
  • Handful of chopped Coriander


  • Heat oil in a large pan over a medium heat. Add the peppercorns, cardamom pods, cloves, cinnamon and mace and fry for 1 – 2 mins, until sizzling and fragrant
  • Add Lamb/Mutton and fry for 3 – 4 mins, until sealed and golden brown all over.
  • Blend the garlic, and ginger with 1 tbsp of water to form a paste
  • Add the paste to the sealed meat, stir well, continue to cook for a further 3 – 4 mins stir regularly.
  • Stir in powdered coriander, cumin, red chilli powder, fennel seeds, garam masala, salt, tomato pulp and yoghurt cover the pan with a lid reduce the heat and simmer for 10 -12 mins until sauce has almost dried out.
  • Add 2 -3 tbsp of boiling water to the sauce stir well, simmer further 7 – 8 mins, stir continually adding splashes of water when needed, until the sauce had reduced and thickened
  • Add enough boiling water to almost cover the meat, bring to the boil and then simmer for 8 – 10 mins until the meat is cooked through.
  • Stir in fresh chopped coriander just before serving