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

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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