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.
Cooking Time : 2 Hour & 30 Mins
Serves : 5
Ingredients:
Mutton / Lamb - 500 gram / ½ 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 - ½ tsp
For Paste:
Curd / Plain Yogurt - 1 cup
Kashmiri Chilli Powder - 3 tblspn
Green Cardamom Powder - 1 tsp (powder 4 pods)
Black Cardamom Powder - ½ tsp (powder 2 pods)
Fennel Seed Powder / Saunf / Sombu - 1 tblspn
Dry Ginger Powder / Chukku Podi - 1 tblspn
Black Pepper Powder - 1 tsp
Method:
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.
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| Take all your ingredients |
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| First make the curd mix, take thick curd in a bowl |
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| Add in kasmiri chilli powder |
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| add in green cardamom powder |
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| add in black cardamom powder |
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| now add in clove powder / krambu podi |
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| Now goes dry ginger powder |
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| and some fennel seed powder..this give the real aroma |
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| add in pepper powder |
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| mix well and set aside...look at the colour, this is why you should use kashmiri chilli powder |
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| now take your mutton pieces |
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| add in some lemon juice |
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| season with some salt |
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| mix well and leave it to marinate for 2 hours or you can cook it straight away, like i did |
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| This whole curry is going to be cooked in pure ghee |
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| add a good amount of ghee in a pot |
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| now add in cinnamon stick and bay leaf |
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| now add in crushed black cardamom and green cardamom |
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| now comes the main ingredient...it is asafoetida / hing |
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| add a healthy amount of hing in |
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| saute this whole thing for a min |
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| now we are going to brown the meat..i did it in batches |
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| it took me 2 to 3 mins for each batch.. |
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| after browning each batch i took them out on a plate |
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| When the last batch is browned |
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| add the other browned meat in |
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| toss well so everything is heated through |
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| now add in the curd mix |
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| mix well with the meat |
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| let them cook and brown for around 10 mins |
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| sprinkle in some garam masala powder |
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| some water |
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| mix well..i added some salt as well |
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| 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. |
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| by which time the curry would be thick and meat will be cooked and falling off the bone |
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| serve with paratha or white rice |
Catherine
I enjoy lamb and this is a new and exciting way you have demonstrated to prepare it. Thank you and blessings, Catherine
Maathuri
Mouth watering yummy😋😋😋
v shetty
Lovely Explanation in a step by step process. The dish was a big hit at home. Thanks to you 🙂
NIIT Chandigarh
thanks this makes my staureday Go... !! great job.Amitoz Dogra
shanu
Trying it for sure this weekend. Thanks a lot for step by step explanation 🙂
adiba khan
I coocked this mutton rogan Josh and its come out very tasty....thanks
adiba khan
I coocked this mutton rogan Josh and this come out very tasty...thanks for for recipy...
Anonymous
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?
Aarthi
@Anonymouskashmiri chilli powder is not that spicy, it just adds colour to the dish
Monjoy Pathak
Have prepared all the spices. Only thing missing is clove powder, is it absolutely necessary? Thanks.
Anonymous
Thanks Aarthi
Rajesh Kumar
Good recipe with nice presentation.Delicious and wonderful looking very nice and yummy..
chowringhee satya niketan
Anonymous
Is it necessary to add black cardamom
Anonymous
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.
Aarthi
@Anonymousgreen and black are completely diff..You can skip that as well.
kant
Please donot use LAMB meat instead use GOAT meat. It will taste better.
Roshita
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.
Anonymous
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
Sharnal Sequeira
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
Pushkaraj Pophalikar
Namaskar,
I was searching for an authentic Rogan Josh recipe. Most of the websites I found, apparently had variations of or something totally unrelated to the authentic recipe, and each different than the other. What you have presented here is the kind of well researched knowledge I was looking for. Thank you! You really have a nice blog.
Wish you all the best in everything! Have a lovely day.
- Pushkaraj Pophalikar
sho
you dint mentioned the clove powder, well in image mixing you showed clove powder
Varun
Does the recipe calls for 1/2kg or 1kg meat. M a bit confused with the meat ratio relative to the other ingredients. .
Aarthi
it is for 1/2 kg
Vikash Mishra
Wow!! amazing recipe for sure I am going to cook mutton rogan josh by following your instructions thanks for sharing!! 🙂
Mrschax
Aartihi,
How do you stop the yogurt from splitting?
It still tastes good but does stick as nicely to the mutton since the yogurt is split.
Mohit Atri
Mutton rogan josh looks delicious. Thanks for sharing this recipe.
Tarun
Didn't turn out well.. it was too spicy probably due to the high quantity of spices being added to 1/2 kg Mutton and 1 cup of Curd. You should probably check that.
Aarthi
You can actually reduce the chilli powder to your taste.