Oct 23, 2014

Rogan Josh Recipe / Mutton Rogan Josh Recipe / Kashmiri Lamb Rogan Josh Recipe

I have heard about rogan josh before and tasted it in one of the restaurant i visited, but never thought of cooking it at home. Whenever i order it in restaurant here, then serve it just like normal curry, it is made using a onion tomato base. But i have heard that rogan josh needs no onion, garlic, tomato. It is made with plain yogurt and spice powders. One day a viewer requested it and i decided to give it a try.

I wanted to make it the authentic way and use only yogurt and spice powders. Luckily i had all the spices on hands specially black cardamom which i bought months back when i visited nuts and spices in chennai... It is a must spice because it gives the aroma and flavour to the dish. 

Also all the spices which are added in this curry is must because that what makes rogan josh, rogan josh. Rogan josh should be red in colour thats why it is called as rogan josh because once you finish making this curry the rogan the red oil should float on top of the curry. In the authentic recipe they add a root of a herb called as rattan jot which gives the red colour to it.

Since i dont have that and it is difficult to find that for us. I suggest you to buy kashmiri red chilli powder and add it in this curry which gives the red colour naturally. Some people will add a touch of saffron in this too. But i didn't add. I kept it plain and simple. This curry taste best when served with hot steamed rice, naan or paratha..

Preparation Time : 10 mins
Cooking Time : 2 Hour & 30 Mins 
Serves : 5


Mutton / Lamb - 500 gram / 1/2 kg
Lemon Juice - 2 tsp
Salt to taste
Garam Masala Powder - 2 tsp

For Tempering:
Ghee / Clarified Butter- 5 tblspn
Bay Leaf - 2
Cinnamon / Pattai - 3 cm stick
Black Cardamom - 2 pods crushed
Green Cardamom - 4 pods crushed
Asafoetida / Hing / Kaya posi - 1/2 tsp

For Paste:
Curd / Plain Yogurt - 1 cup
Kashmiri Chilli Powder - 3 tblspn
Green Cardamom Powder - 1 tsp (powder 4 pods)
Black Cardamom Powder - 1/2 tsp (powder 2 pods)
Fennel Seed Powder / Saunf / Sombu - 1 tblspn
Dry Ginger Powder / Chukku Podi - 1 tblspn
Black Pepper Powder - 1 tsp


Take mutton in a bowl. Add salt and lemon juice. Mix well, leave it to marinate overnight or 2 hours or you can cook it straight away like i did.

Take curd in a bowl and whisk till it is smooth. Add in all the ingredients given for paste.Mix well and set aside.

Now heat ghee in a pot. Add in all the tempering ingredients and saute for a min.

Add in mutton few at a time and brown the meat. This will take around 2 to 3 mins per batch. As the mutton browns remove it to a plate and continue with the next batch. When you are browning the last batch, add all the browned mutton in and let it all heat through.

Now add in the curd mix and mix well. Let this cook and brown for 10 mins.

Add in water and mix well. Add more salt if needed. Now bring everything to a boil, cover the pot and simmer for 2 hours.

Once it is cooked and the meat falls off the bone, turn off the heat and serve with rice or roti.

Pressure Cooker Method:

Instead of cooking You can add the whole thing in a pot for 2 hours. You can transfer the whole thing to a pressure cooker. Cook for 5 whistle, simmer the pot and cook for 15 mins. Turn off the heat and let the steam go all by itself. Open the cooker and mix well and serve.

Take all your ingredients

First make the curd mix, take thick curd in a bowl

Add in kasmiri chilli powder

add in green cardamom powder

add in black cardamom powder

now add in clove powder / krambu podi

Now goes dry ginger powder

and some fennel seed powder..this give the real aroma

add in pepper powder

mix well and set aside...look at the colour, this is
why you should use kashmiri chilli powder

now take your mutton pieces

add in some lemon juice

season with some salt

mix well and leave it to marinate for 2 hours or
you can cook it straight away, like i did

This whole curry is going to be cooked in pure ghee

add a good amount of ghee in a pot

now add in cinnamon stick and bay leaf

now add in crushed black cardamom and green cardamom

now comes the main ingredient...it is asafoetida / hing

add a healthy amount of hing in

saute this whole thing for a min

now we are going to brown the meat..i did it in batches

it took me 2 to 3 mins for each batch..

after browning each batch i took them out on a plate

When the last batch is browned

add the other browned meat in

toss well so everything is heated through

now add in the curd mix

mix well with the meat

let them cook and brown for around 10 mins

sprinkle in some garam masala powder

some water

mix well..i added some salt as well

cover and simmer on a very low heat for 2 hours
or you can transfer the whole thing to a pressure cooker and
cook as mentioned in the written recipe.

by which time the curry would be thick and
meat will be cooked and falling off the bone

serve with paratha or white rice


  1. I enjoy lamb and this is a new and exciting way you have demonstrated to prepare it. Thank you and blessings, Catherine

  2. Mouth watering yummy😋😋😋

  3. Lovely Explanation in a step by step process. The dish was a big hit at home. Thanks to you :-)

  4. thanks this makes my staureday Go... !! great job.Amitoz Dogra

  5. Trying it for sure this weekend. Thanks a lot for step by step explanation :)

  6. I coocked this mutton rogan Josh and its come out very tasty....thanks

  7. I coocked this mutton rogan Josh and this come out very tasty...thanks for for recipy...

  8. Thanks for the recipe, Aarthi..one question I have is that is the kashmiri lal mirch very spicy, or it just adds to the color in the dish?

  9. @Anonymouskashmiri chilli powder is not that spicy, it just adds colour to the dish

    1. Have prepared all the spices. Only thing missing is clove powder, is it absolutely necessary? Thanks.

  10. Thanks Aarthi


  11. Good recipe with nice presentation.Delicious and wonderful looking very nice and yummy..
    chowringhee satya niketan

  12. Is it necessary to add black cardamom

  13. Hi, Love your blog.. I have never tried cakes. Your pictorial representation tempted and motivated me to try. And Indeed it was successful. I am a regular follower of your blog and facebook page.
    2 question, here is it necessary to fry mutton, cant we just add it and cook it? Is it necessary to add black cardamom, what's the difference between green and black cardamom.

  14. @Anonymousgreen and black are completely diff..You can skip that as well.

  15. Please donot use LAMB meat instead use GOAT meat. It will taste better.

  16. I tried rogan josh mutton recipe.really curry was awesome.the way ur presenting with snaps makes very easy to cook.all the best for ur future success.

  17. I am thankfull to Ms. Aarthi, who posted this recipe.
    First I have tried Mutton Rogan Josh in same manner as mentioned in recipe and It was my best recipe ever i made.
    Second time i have tried same process just one change, I used chicken at place of Mutton and family liked in that manner also.

    Thank you again

  18. Hii
    My name is Sharnal
    I am a practising chef and i came across your recipie and in that i saw u did not use saffron and onions onionsa will become the base of your gravy and the gravy u made only using curd will not be sufficient for a family of 4


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