Mutton Rogan Josh (Lamb Curry)

Mutton Rogan josh is a Kashmiri lamb dish that originated in India. This Mutton Roghanjosh is a delicacy with complex flavors that you won’t be able to stop eating. With the increasing popularity of mutton Rogan josh, there are countless versions to prepare this.

It is a Kashmiri cuisine that is prepared using lamb or goat meat. The dish has a thin red-colored gravy and is aromatic.

Also, known as Kashmiri Rogan Josh Recipe. A wonderful, flavorful Goat/Lamb curry with a Persian background. It is Kashmir’s hallmark dish, with a name derived from Persian terms Rogan, which means oil, and Josh, which means intense heat. With steaming rice and papad on the side, serve this delectable curry.

Sometimes I use to cook this in a pressure cooker to save time but in this recipe, I will show you how to slow cook this like used in earlier days, It was the slow cooking process that made the lamb extremely tender. It takes a while but the outcome is not disappointing at all I must say. If you like this recipe make sure to check more Non-vegetarian recipes here in this blog. Thank you for visiting my blog. Comments and likes would be grately appreciated.

Ingredients required to prepare Mutton Rogan Josh are ~

• Mutton 1 kg with bones
• Whisked yogurt 1 cup
• Water 3 cups

SPICES ~

• Cumin seeds 1 teaspoon
• Fennel seeds 1/2 teaspoon
• Cloves 6-7 in no’s
• Hing (Asafedita) 1/2 teaspoon
• Black pepper powder 1 teaspoon
• Cardamom seeds ground 1/2 teaspoon
• Red Chili Powder 6 teaspoons
• Salt 2 teaspoons or as per taste
• Ginger paste 1 teaspoon
• Fennel seeds ground 2 tablespoons
• Garam masala powder 1 teaspoon
• Sprinkle some ground cardamom seeds

Tips ~

• Use tender mutton meat with bones gives you better results when cooked slowly
• Try using kashmiri red chili powder to preapare this curry because this gives the fantastic color to the curry and looks tempting. But in case if you dont have then replace with regular red chili powder to make it spicy as per your taste. Make sure to use less 🙂
• This curry is usually thin is consistency and has its unique flavor that comes when mutton pieces that are being thoroughly cooked with mustard oil or ghee with yogurt, fennel seeds and other spices.
• You may also pressure cook the mutton to save time.

Short Summary for the recipe ~

Into a large cooking container heat 1/4 cup of mustard oil. Once the oil is warm enough add some cumin seeds, fennel seeds, cloves, and hing i.e Aesaphedita into it, and quickly stir. Then immediately add mutton pieces with bones and stir fry these keeping the flame at low to medium for a few minutes. After being fried for sometime these, start to release water. At this point add black pepper powder and some ground cardamom seeds. Continue to stir and cook for 5 more minutes or so.

After being cooked for a while add red chili powder and some salt as per taste. Mix well and continue to cook for 5 minutes again. Next, add some ginger paste and ground fennel seeds. Mix and continue to cook again for a few minutes. Slowly cook keeping the flame at low. After some time of cooking, you will see it starts to leave oil and turns aromatic.

It took me a while waiting to see the oil that it has released and it looks good to me. At this point, I am going to add Whisked Yogurt into it. Mix the yogurt well and continue to cook for a few minutes. It’s been cooking for a while now. Make sure to keep the flame low and now add garam masala powder and cook a few more minutes.

After a while of cooking once I see the spices leave the oil completely and the mutton looks very well fried and has shrunk. Now at this point, I have added water into it. I used 3 cups of water to cook this mutton real nice and soft. Cover with a lid and continue to cook on low to medium flame until done. Make sure to check in between if has cooked well or not? This process surely takes time and also depends on the quality of the mutton that is being used. In the end, the water will reduce once the muttons are cooked well and nice. Serve these hot with Steamed rice, roti, or nan and enjoy.

Step by step directions to prepare Mutton lamb curry

Inro a large cooking container heat 1/4 cup of mustard oil. Once the oil is warm enough add some cumin seeds, fennel seeds, cloves, and hing i.e esaphedita into it, and quickly stir.

Then immediately add mutton pieces with bones and stir fry these keeping the flame at low to medium for a few minutes.

I have been stir-frying these for a few minutes now and these start to release water.

At this point add black pepper powder and some ground cardamom seeds. Continue to stir and cook for 5 more minutes or so.

I have been cooking these for 5 to 7 minutes now and now I am going to add red chili powder and some salt as per taste. Mix well and continue to cook for 5 minutes.

Next, add some ginger paste and ground fennel seeds. Mix and continue to cook again for a few minutes. Slowly cook keeping the flame at low. After some time of cooking, you will see it starts to leave oil and turns aromatic.

Adding Yogurt

It’s been a while now I am slowly cooking these and waiting to see the oil that it has released and it looks good to me now. So,at this point, I am going to add Whisked Yogurt into it. Please do check the amount of ingredients that I have used to prepare this delicious Mutton Curry below in the “Print Recipe Section”

Mix the yogurt well and continue to cook for a few minutes. It’s been cooking for a while now. Make sure to keep the flame low and now add garam masala powder and cook a few more minutes.

After a while of cooking on slow flame, Looks like the spices leave the oil completely and the mutton looks very well fried and has shrunk. Now at this point, I am going to add water into it.

I am adding 3 cups of water. But later on, I will make sure to check in between if the mutton has cooked well or not. If required I might add a little extra water into it, until the meat turns out completely soft and tender. This process surely takes time and also depends on the quality of the mutton that is being used. Cover and continue to cook for 45 minutes to 1 hour or until the mutton is soft and tender.

Stir well and cover and cook for 45 minutes to 1 hour on slow flame or until done.

At the end sprinkle some freshly ground cardamom seeds and mix.

As you see that all the water that I used has reduced and the curry looks perfect now. Serve these hot with Steamed rice, roti, or nan and enjoy.

Print Recipe Below

Nutrients

Calorie

List of ingredients added to calculate the approx value of the nutrients that this recipe has listed below.