Mutton/Lamb Curry Recipe (Rogan Josh)

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)

Lamb curry

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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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