How to make Rogan Josh Recipe - This delicious mutton curry is perhaps the most famous of Kashmiri dishes.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Oil (ऑइल)

Cuisine : Kashmiri

Course : Main Course_Mutton

Rogan Josh

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Rogan Josh checkout Mutton Curry , Keema Biryani , Keema Bharta , Sicillian Meat Balls . You can also find more Main Course_Mutton recipes like Gosht Gulbarga, Shaab Deg, Keema Hara Dhania, Himachali Gosht Rara. Or try out these recipes from Kashmiri Cuisine like Vangun Pakora , Kashmiri Lamb Chops, Dry Fruit Pulao, Kokur Yakhni.

Rogan Josh Recipe Card

Rogan Josh

Prep Time : 16-20 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Medium

Ingredients for Rogan Josh

  • Mutton cut into 1½ inch pieces 800 grams

  • Oil 4 tablespoons

  • Asafoetida 11/4 teaspoon

  • Cinnamon 2 one-inch

  • Cloves 6-8

  • Ratanjot 4-6 inch pieces

  • Black peppercorns 5-6

  • Black cardamoms 4

  • Kashmiri red chilli powder 1 tablespoon

  • Fennel seed (saunf) powder 2 teaspoons

  • Dry ginger powder (soonth) 1 tablespoon

  • Coriander powder 1 tablespoon

  • Salt to taste

  • Yogurt,whisked 1 cup


Step 1

Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant.

Step 2

Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. This may take twelve to fifteen minutes.

Step 3

Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.

Step 4

Add yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.