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:
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Mutton/Lamb (with bones) – 1 kg
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Cashew nuts – 10
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Kashmiri chillies (Dry) – 6
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Cinnamon sticks – 3 (1 & half inch)
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Cloves – 10
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Green Cardamom – 5
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Black pepper corns – 12
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Black cardamom – 5
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Bay leaves – 4
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Coriander powder – 2 tsp
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Cumin powder – 1 tsp
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Garam masala powder – 1 tbsp
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Red chilli powder – 2 tsp
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Turmeric powder – Half tsp
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Coriander leaves (Finely chopped)
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Onion (chopped) – 2 (medium)
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Tomatoes (chopped) – 2 (large)
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Cooking oil – 3 tbsp
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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:
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Season with Salt
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Add the prepared ground paste
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Add Ginger and garlic paste
Mix and keep it aside for for at least for 2 to 3 hours.
6. Cooking process:
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In a pressure cooker heat cooking oil on a medium flame.
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Add black peppercorns, black cardamom and bay leaves.
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Add marinated Mutton/Lamb and half cup water once the spices splutter or until the colour is changed slightly.
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Now add all the spice powders (Coriander, Cumin, Garam masala, Red chilli and Turmeric)
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Mix well and pressure cook.
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After 4 whistles, take it off the heat.
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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:
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Deseed the tomatoes before grinding.
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If you are not using pressure cooker ,then cover and cook in a heavy bottomed pan until meat is tender.
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Any kind of cut meat can be used for this recipe, but I prefer with bones because it adds more flovour to the dish.
One of my absolute favorite dishes!!