Authentic Kashmiri Kahwa Infused Mutton Rogan Josh with Warm Sheermal Bread
Experience the royal flavors of Kashmir with this tender mutton curry simmered in an aromatic blend of traditional spices and delicate saffron. Served alongside sweet, golden Sheermal bread, it creates an unforgettable feast.
120min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and add green cardamoms, black cardamoms, cloves, and cinnamon stick until fragrant.
2
Add the mutton pieces and sear on high heat until lightly browned on all sides.
3
Reduce heat and stir in the Kashmiri red chili powder dissolved in a little water, followed by dry ginger powder and fennel powder.
4
Whisk the yogurt thoroughly and add it gradually to the mutton, stirring continuously to prevent curdling.
5
Add asafoetida and salt, then pour in enough water to cover the meat, bringing it to a gentle boil.
6
Cover the pan with a tight-fitting lid, lower the heat, and let the mutton simmer slowly until tender.
7
Drizzle the saffron-infused milk over the curry during the last ten minutes of cooking for a rich aroma.
8
Serve hot alongside warm, sweet Sheermal bread.
Ingredients
750g mutton, cut into pieces
1 cup plain yogurt, whipped
2 tbsp ghee
1 tbsp Kashmiri red chili powder
1 tsp dry ginger powder
1 tsp fennel powder
1/2 tsp asafoetida (hing)
4 green cardamom pods
2 black cardamom pods
4 cloves
1 cinnamon stick
A pinch of saffron strands dissolved in 2 tbsp warm milk
Salt to taste
4 Sheermal breads for serving
*This AI-generated recipe may contain inaccuracies.