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You are here: Home / kashmir / Rogan Josh Recipe / Mutton Rogan Josh Recipe / Kashmiri Lamb Rogan Josh Recipe

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

October 23, 2014 By Aarthi 28 Comments

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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


Ingredients:

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


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.

Pictorial:
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
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Filed Under: kashmir, Kashmiri Mirch, Mutton Recipes, Recent Recipes, Viewers Requested Recipe

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Catherine

    October 23, 2014 at 1:48 pm

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

    Reply
  2. Maathuri

    December 4, 2014 at 4:06 pm

    Mouth watering yummy😋😋😋

    Reply
  3. v shetty

    January 11, 2015 at 4:25 am

    Lovely Explanation in a step by step process. The dish was a big hit at home. Thanks to you 🙂

    Reply
  4. NIIT Chandigarh

    February 6, 2015 at 9:57 am

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

    Reply
  5. shanu

    March 25, 2015 at 5:03 pm

    Trying it for sure this weekend. Thanks a lot for step by step explanation 🙂

    Reply
  6. adiba khan

    April 22, 2015 at 2:18 pm

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

    Reply
  7. adiba khan

    April 22, 2015 at 2:20 pm

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

    Reply
  8. Anonymous

    April 30, 2015 at 4:00 pm

    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?

    Reply
  9. Aarthi

    May 1, 2015 at 3:38 am

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

    Reply
    • Monjoy Pathak

      December 4, 2016 at 6:54 pm

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

      Reply
  10. Anonymous

    May 1, 2015 at 4:03 am

    Thanks Aarthi

    Reply
  11. Rajesh Kumar

    May 13, 2015 at 11:00 am

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

    Reply
  12. Anonymous

    October 20, 2015 at 11:02 am

    Is it necessary to add black cardamom

    Reply
  13. Anonymous

    October 20, 2015 at 11:08 am

    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.

    Reply
  14. Aarthi

    October 20, 2015 at 12:35 pm

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

    Reply
  15. kant

    October 29, 2015 at 9:27 am

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

    Reply
  16. Roshita

    August 3, 2016 at 6:04 am

    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.

    Reply
  17. Anonymous

    November 9, 2016 at 7:30 am

    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

    Reply
  18. Sharnal Sequeira

    January 17, 2017 at 5:08 am

    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

    Reply
  19. Pushkaraj Pophalikar

    November 27, 2018 at 6:10 am

    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

    Reply
  20. sho

    May 9, 2019 at 8:08 am

    you dint mentioned the clove powder, well in image mixing you showed clove powder

    Reply
  21. Varun

    June 20, 2019 at 4:27 am

    Does the recipe calls for 1/2kg or 1kg meat. M a bit confused with the meat ratio relative to the other ingredients. .

    Reply
    • Aarthi

      June 26, 2019 at 3:27 pm

      it is for 1/2 kg

      Reply
  22. Vikash Mishra

    December 9, 2019 at 11:08 am

    Wow!! amazing recipe for sure I am going to cook mutton rogan josh by following your instructions thanks for sharing!! 🙂

    Reply
  23. Mrschax

    May 24, 2020 at 5:19 pm

    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.

    Reply
  24. Mohit Atri

    May 31, 2020 at 8:32 am

    Mutton rogan josh looks delicious. Thanks for sharing this recipe.

    Reply
  25. Tarun

    August 20, 2020 at 5:04 pm

    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.

    Reply
    • Aarthi

      August 22, 2020 at 5:43 pm

      You can actually reduce the chilli powder to your taste.

      Reply

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