Experience the classic Kashmiri curry celebrated for depth and aroma rather than extreme heat. Bone‑in mutton is seared and slow‑braised with yogurt, Kashmiri chili for color, and a signature spice profile of fennel powder (saunf), dried ginger (sonth), black cardamom, bay leaf, cloves, and cinnamon. The result is a glossy, ruby gravy with balanced warmth, a hint of tang from yogurt, and melt‑soft meat. Traditionally finished with mustard oil or ghee and best paired with steamed rice, jeera rice, or naan/roti.
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Taste profile: medium spice, warm and aromatic with fennel‑ginger notes; chili adds color and gentle heat.
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Texture: mutton tender to the bone; gravy medium‑thick, smooth, and glossy.
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Ideal for: hearty lunches/dinners, festive meals, or North Indian/Kashmiri menus.
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Serving suggestion: serve hot with steamed rice or naan; garnish with a drizzle of ghee and fresh coriander (optional, non‑traditional).
What You Get
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Generous single‑serve portion of Mutton Rogan Josh with bone‑in pieces.
Key Highlights
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Slow‑cooked for authentic depth and tenderness.
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Kashmiri chili for vibrant color without excessive heat.
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Yogurt‑based braise; no heavy cream or tomato overload.
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Made fresh to order; packed hot.
Ingredients
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Mutton (bone‑in), thick curd/yogurt.
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Whole spices: bay leaf, cinnamon, cloves, black/green cardamom.
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Ground spices: Kashmiri chili powder, fennel powder, dried ginger (sonth), turmeric (pinch), garam masala, asafoetida/hing (optional), salt.
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Fat: mustard oil/ghee/neutral oil.
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Optional: onion minimal or none (Kashmiri style varies); a touch of saffron for aroma.
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