by: Harsh Tripathi of Kanpur, India
A fine delicacy form Kashmir which derives its name from red Kashmiri Chillies and literally means Red lamb.
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6/1/2011 11:30 AM by Harsh Tripathi
@ jean chaurasia.................I know it now.........but thanks anyway for liking it.
5/31/2011 11:28 PM by jean chaurasia
Harsh, your recipe is good, but its just a glorified mutton curry and not 'rogan josh'.
11/30/2009 6:15 PM by Sanjay
you can find the authentic Rogan Josh recipe on my blog at
8/18/2009 9:24 AM by Harsh Tripathi
My apology to all. With my increasing knowledge about food, I feel my recipe is NOT A AUTHENTIC.
This recipe is another mutton curry but not Rogan Josh.
6/12/2009 9:15 PM by rumi
Why isn't rattanjog mentioned in the among the ingredients? the recipe has a very thin gravy and cream no way..
3/11/2009 3:03 AM by S.Mohan
The recepie is no where near the authentin Rogan Josh. Rogan josh is flavoured with 'Ratan jote' which is a dry bark of a tree found in Kashmir Valley which gives it the color along with Kashmiri Chillies and saffron. Cream no way!!!!
7/21/2008 12:40 PM by Vinod Rao
I cooked the Mutton Rogan Josh without adding the white cream. I also used half the amount of garlic and ginger paste suggested in the recipe. I don't care whether Harsh was being authentic or not. The result was astounding. Thanks Harsh! Keep it Up!
7/10/2007 12:35 PM by Umar
It is far from actual Rogan Josh. And Rogan Josh does not mean Red Lamb. The actual kashmiri dish of red chillies is "Marchewaangunn kourma", which primarily is red chillies. Rogan Josh, is NOT hot and definitely not with thick gravy.
Josh stands for Heat (not chillies)
6/27/2007 7:36 AM by Harsh Tripathi
I agree with you Mr Dasgupta, that my recipe is truely authentic Rogan Josh as cooked in kashmiri kichenss
Because this dish is very hot due to excess use of red chillies and ginder powder,
to make it palatable to people other than from kashmir, I have tried to make it le
ss hot and pungent. That is the reason I have added cream in it.
6/25/2007 3:39 AM by S.Dasgupta
As far as I know, fresh cream is not used in any Kashmiri dish, also the use of
ginger-garlic paste in kashmiri dishes is minimum. The preparation will
result in a thick gravy, Rogan josh has a thin gravy. The suggestion to
serve it with roti is a wrong one. Kashmiri mutton dishes are always served
with rice. The recipe may require a revision
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