Mutton/Lamb Curry Recipe (Rogan Josh)

Mutton curry is full of exceptional flavours to relish, made with onions and tomatoes cooked with spices, also known as Rogan Josh. It is a world famous Indian delicacy, common in Northern India and is served with steamed rice or freshly made naan (Indian bread) in Indian restaurants which is a popular food item on the menu list.

Rogan josh is of Persian origin which is a signature recipe of Kashmiri cuisine. It was introduced to Kashmir by the Mughals. Rogan means Oil in Persian and Josh means Passion.

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The mutton can be cooked in heavy bottomed pan on a low heat until it’s tender. I have prepared this dish in a pressure cooker to save time. I have only used red chilli powder, but Kashmiri chilli powder also can be used in addition. Paprika can be used to replace Kashmiri chilli powder.

Mutton/Lamb Curry (Rogan Josh) – Video

https://youtu.be/hLO0yzVEecc

How to make Mutton/Lamb Curry (Rogan Josh)

Prep time : 30 mins 

Cook time : 40 mins 

Total time : 70 mins

Mutton/Lamb Curry (Rogan Josh) step by step recipe with photos.

Ingredients:

• Mutton/Lamb (with bones) – 1 kg

• Cashew nuts – 10

• Kashmiri chillies (Dry) – 6

• Cinnamon sticks – 3 (1 & half inch)

• Cloves – 10

• Green Cardamom – 5

• Black pepper corns – 12

• Black cardamom – 5

• Bay leaves – 4

• Coriander powder – 2 tsp

• Cumin powder – 1 tsp

• Garam masala powder – 1 tbsp

• Red chilli powder – 2 tsp

• Turmeric powder – Half tsp

• Coriander leaves (Finely chopped)

• Onion (chopped) – 2 (medium)

• Tomatoes (chopped) – 2 (large)

• Cooking oil – 3 tbsp

• Salt – As per taste

Instructions:

1. Dry roast Cashew nuts,Kashmiri chillies,Cinnamon sticks,Green Cardamom and Cloves for about 3 to 4 minutes.

2. Fry Chopped onions until translucent and keep aside to cool down.

3. Transfer the dry roasted spices into a jar and grind into coarse powder.

4. Now add chopped tomatoes and fried onions to the spice powder and grind into a smooth paste.

5. Marination process:

• Season with Salt

• Add the prepared ground paste

• Add Ginger and garlic paste

Mix and keep it aside for for at least for 2 to 3 hours.

6. Cooking process:

• In a pressure cooker heat cooking oil on a medium flame.

• Add black peppercorns, black cardamom and bay leaves.

• Add marinated Mutton/Lamb and half cup water once the spices splutter or until the colour is changed slightly.

• Now add all the spice powders (Coriander, Cumin, Garam masala, Red chilli and Turmeric)

• Mix well and pressure cook.

• After 4 whistles, take it off the heat.

• Now add chopped coriander leaves and simmer it for 2 minutes on low heat.

7. Dish out and serve with steamed rice or naan (Indian bread)

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Notes:

• Deseed the tomatoes before grinding.

• If you are not using pressure cooker ,then cover and cook in a heavy bottomed pan until meat is tender.

• Any kind of cut meat can be used for this recipe, but I prefer with bones because it adds more flovour to the dish.

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