How to make Mutton Rogan josh | Mutton Rogan josh recipe

Mutton Rogan Josh an aromatic lamb dish of Persian origin, distinguished by its fiery, red flavourful sauce. The origin for the dish’s name has often been debated. It is likely that the name came from the Persian word “rogan” which means clarified butter, and “josh” meaning heat. Others believe that “rogan” means red in colour, from the same root as the French word “rouge” or the Spanish “rojo”.

Now a staple in northern Indian cuisine, there are many variations in how the Rogan Josh is prepared. These include: butter, garlic, pepper, ginger, cardamom, cinnamon, coriander and cumin. Traditionally made with lamb, this curry is both tender and rich in taste, making it a popular choice for all palettes.

This lamb curry originally came to Kashmir from Iran, or Persia as it was then known. When Persia was very hot, a clan of people known as the Mughals. They travelled to Kashmir because it was a lot cooler than their homeland. They brought with them Rogan Josh, which has been a curry staple ever since.

Mutton Rogan Josh – Instructions to cook.

Preparation time: 20-30 minutes

Cook time: 45-50 minutes

Serves: 4

Ingredients for Mutton Rogan Josh

• Mutton cut into 1 cm pieces 1 kilogram
• Yogurt 1 cup
• Garlic crushed 5 cloves
• Ginger chopped 1 tablespoon
• Salt to taste
• Ghee 3 tablespoons ( melted butter)
• Pepper powder ¼ teaspoon
• Cinnamon 1 inch stick
• Cloves 3
• Black cardamom 1
• Green cardamoms 4
• Onions finely sliced 2
• Coriander powder 1 1/2 tablespoons
• Cumin powder 1 tablespoon
• Fennel seed powder 1 teaspoon
• Kashmiri Red chilli powder 2 teaspoons
• Lamb stock 3/4 cup
• Garam masala powder 1 teaspoon
• coriander leaves chopped 3 tablespoons
• Mint leaves 1 tablespoon

Method to prepare Mutton Rogan Josh

1. Marinate mutton with yogurt, half of the garlic, half of the ginger and salt.
2. Cover and refrigerate for six to eight hours.
3. Heat ghee in a non stick pan.
4. Add cinnamon, cloves, black cardamom, green cardamoms.
5. Sauté for two minutes.
6. Add onions, remaining garlic and ginger and sauté till onions are golden brown.
7. Add coriander powder, cumin powder, fennel powder, red chilli powder.
8. Mix well and sauté for five minutes.
9. Add marinated mutton. Sauté for eight to ten minutes.
10. Add Mutton  stock, cover and simmer for fifty to sixty minutes.
11. Cook uncovered for ten to fifteen minutes more.
12. Sprinkle garam masala powder and mix well.
13. Serve hot garnished with mint and coriander leaves.

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5 from 2 votes

Mutton Rogan josh

Rogan Josh an aromatic lamb dish of Persian origin, distinguished by its fiery, red flavourful sauce. This creamy dish is actually milder than other Indian curries. 

Course Main Course

Cuisine Indian

Keyword Mutton Rogan josh

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 544kcal

Author Sumith Babu

Ingredients

Ingredients for Mutton Rogan Josh

• 1 kg mutton cut into small pieces
• 3 onions sliced
• 1 cup yogurt
• 1 1/2 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp fennel seed powder
• 5 cloves garlic chopped
• 2 tsp kashmiri chilli powder
• 1/4 tsp pepper powder
• 1 tsp garam masala powder
• 1 cinnamon stick small piece
• 1 black cardamom
• 4 cloves
• 3 green cardamom
• 3 tbsp ghee clarified butter
• salt to taste
• 1 cup lamb stock
• 2 tbsp fresh coriander leaves chopped
• 1 tbsp mint leaves

Instructions

Instructions to prepare Mutton Rogan josh

• Marinate mutton with yogurt, half of the garlic, half of the ginger and salt. Cover and refrigerate for six to eight hours.

  
  
  
  
• Heat ghee in a non stick pan. Add cinnamon, cloves, black cardamom, green cardamoms. Sauté for two minutes.

  
  
  
  
• Add onions, remaining garlic and ginger and sauté till onions are golden brown.

  
  
  
  
• Add coriander powder, cumin powder, fennel powder, red chilli powder. Mix well and sauté for five minutes.

  
  
  
  
• Add marinated mutton. Sauté for eight to ten minutes. Add Mutton  stock, cover and simmer for fifty to sixty minutes.

  
  
  
  
• Cook uncovered for ten to fifteen minutes more.

  
  
  
  
• Sprinkle garam masala powder and mix well. Serve hot garnished with mint and coriander leaves.

  
  
  
  

Nutrition

Calories: 544kcal | Carbohydrates: 17g | Protein: 56g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 199mg | Sodium: 299mg | Potassium: 1027mg | Fiber: 4g | Sugar: 7g | Vitamin A: 495IU | Vitamin C: 9mg | Vitamin E: 1mg | Calcium: 176mg | Iron: 7mg