How to make Rogan Josh -
A Kashmiri style rich and spicy mutton curry.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton (मटन), Yogurt (दही)
Cuisine : Kashmiri
Course : Main Course Mutton
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 Anjeer Gosht, Keema with yogurt, Gosht Shahi Korma, Mutton Jalfrezi.
Rogan Josh Recipe Card
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.
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.
Nutrition Info
Calories : 2270 Kcal
Carbohydrates : 9.7 gm
Protein : 157.1 gm
Fat : 178 gm
Other : Vitamin B12- 21.1mcg
Best Cooked In
Wonderchef Handi Pressure Cooker 3.5L
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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.
