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How to make Rogan Josh - A Kashmiri style rich and spicy mutton curry.

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Yogurt (दही)

Cuisine : Kashmiri

Course : Main Course Mutton

Rogan Josh
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Rogan josh is a robust spicy lamb curry which is an integral part of Kashmiri cuisine and a must have in a wazwan. Packed with the delicious flavours of mutton on the bone, spices and yogurt this curry comes with a quintessential layer of oil floating on top and has a rich red colour because of the Kashmiri red chilli powder used. A brilliant curry to serve along with any kind of roti, parantha or rice – rogan josh is popular for all the right reasons.

For more recipes related to Rogan Josh checkout Hyderabadi Keema, Keema Bharta, Sicillian Meat Balls, Kachche Gosht ki Biryani . You can also find more Main Course Mutton recipes like Mutton Vindaloo, Pudina Gosht, Bhuna Gosht, Keema Kaleji.

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Rogan Josh Recipe Card

Rogan Josh
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Prep Time : 16-20 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Rogan Josh Recipe

  • Mutton cut into 1½ inch pieces 800 grams

  • Yogurt 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

Method

Step 1

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

Step 2

Add mutton 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 www.sanjeevkapoor.com 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.