Kashmiri Mutton Rogan Josh
A deep red, silky curry flavoured with Kashmiri chilli, fennel and dried ginger, made without onion or garlic.
- Time2 hr 15
- LevelMedium
- Costabout £2.37 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 443kcal
- 2.7gcarbs
- 1.8gof which sugars
- 35.4gfat
- 15.5gsaturates
- 29.2gprotein
- 0.4gfibre
- 1.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a heavy pan until it just starts to smoke, then take the pan off the heat for 30 seconds. Add the cloves, cardamom, cinnamon, bay and asafoetida and let them sizzle for a few seconds.
- 2
Return the pan to a medium heat and add the mutton. Brown it well on all sides, about 8 minutes.
8 min - 3
Turn the heat to low. Stir the chilli, fennel and ginger into the yoghurt, then add it a spoonful at a time, stirring hard so it does not split. Cook for 10 minutes until the oil floats on top.
10 min - 4
Add the salt and water, bring to a simmer, then cover and cook on a low heat for 1 hour 15 minutes, stirring now and then, until the meat is tender.
75 min - 5
If the sauce is thin, uncover and bubble it for 10 minutes until it clings to the meat. Stir in the garam masala.
- 6
Rest for 10 minutes and serve with steamed basmati rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
