Mutton Rogan Josh

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Mutton Rogan Josh


Cooking Time

Preparation Time :10 Min

Cook Time : 2 Hr 0 Min

Total Time : 2 Hr 10 Min


Serves : 5
  • 500 gms mutton / lamb

  • 2 tsp lemon juice

  • 1 tsp salt to taste

  • 2 tsp garam masala powder

  • 5 tbsp ghee / clarified butter-

  • 2 nos bay leaf

  • 2 nos cinnamon / pattai

  • 2 nos black cardamom pods crushed

  • 4 nos green cardamom pods crushed

  • 1/2 tsp asafoetida / hing / kaya posi

  • 1 cups curd / plain yogurt

  • 3 tbsp kashmiri chilli powder

  • 1 tsp green cardamom powder

  • 1/2 tsp black cardamom powder

  • 1 tbsp fennel seed powder / saunf / sombu

  • 1 tbsp dry ginger powder / chukku podi

  • 1 tsp black pepper powder


  • Take Mutton In A Bowl. Add Salt And Lemon Juice. Mix Well, Leave It To Marinate Overnight Or 2 Hours Or You Can Cook It Straight Away Like I Did.
  • Take Curd In A Bowl And Whisk Till It Is Smooth. Add In All The Ingredients Given For Paste.Mix Well And Set Aside.
  • Now Heat Ghee In A Pot. Add In All The Tempering Ingredients And Saute For A Min.
  • Add In Mutton Few At A Time And Brown The Meat. This Will Take Around 2 To 3 Mins Per Batch.
  • As The Mutton Browns Remove It To A Plate And Continue With The Next Batch.
  • When You Are Browning The Last Batch, Add All The Browned Mutton In And Let It All Heat Through.
  • Now Add In The Curd Mix And Mix Well. Let This Cook And Brown For 10 Mins. Add In Water And Mix Well.
  • Add More Salt If Needed. Now Bring Everything To A Boil, Cover The Pot And Simmer For 2 Hours.
  • Once It Is Cooked And The Meat Falls Off The Bone, Turn Off The Heat And Serve With Rice Or Roti.
  • Pressure Cooker Method : Food Advertising By Instead Of Cooking You Can Add The Whole Thing In A Pot For 2 Hours.
  • You Can Transfer The Whole Thing To A Pressure Cooker. Cook For 5 Whistle, Simmer The Pot And Cook For 15 Mins.
  • Turn Off The Heat And Let The Steam Go All By Itself. Open The Cooker And Mix Well And Serve.
  • Pictorial : Take All Your Ingredients First Make The Curd Mix, Take Thick Curd In A Bowl Add In Kasmiri Chilli Powder Add In Green Cardamom Powder Add In Black Cardamom Powder Now Add In Clove Powder / Krambu Podi Now Goes Dry Ginger Powder And Some Fennel Seed Powder.
  • This Give The Real Aroma Add In Pepper Powder Mix Well And Set Aside.
  • Look At The Colour, This Is Why You Should Use Kashmiri Chilli Powder Now Take Your Mutton Pieces Add In Some Lemon Juice Season With Some Salt Mix Well And Leave It To Marinate For 2 Hours Or You Can Cook It Straight Away, Like I Did This Whole Curry Is Going To Be Cooked In Pure Ghee Add A Good Amount Of Ghee In A Pot Now Add In Cinnamon Stick And Bay Leaf Now Add In Crushed Black Cardamom And Green Cardamom Now Comes The Main Ingredient
  • It Is Asafoetida / Hing Add A Healthy Amount Of Hing In Saute This Whole Thing For A Min Now We Are Going To Brown The Meat.I Did It In Batches It Took Me 2 To 3 Mins For Each Batch.
  • After Browning Each Batch I Took Them Out On A Plate When The Last Batch Is Browned Add The Other Browned Meat In Toss Well So Everything Is Heated Through Now Add In The Curd Mix Mix Well With The Meat Let Them Cook And Brown For Around 10 Mins Sprinkle In Some Garam Masala Powder Some Water Mix Well.
  • .I Added Some Salt As Well Cover And Simmer On A Very Low Heat For 2 Hours Or You Can Transfer The Whole Thing To A Pressure Cooker And Cook As Mentioned In The Written Recipe.
  • By Which Time The Curry Would Be Thick And Meat Will Be Cooked And Falling Off The Bone Serve With Paratha Or White Rice