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  • Writer's pictureBon Vivant

Mutton Rogan Josh

Updated: Jun 5, 2020

Rogan josh is a type of Indian curry distinguished by its thick, flavorful red sauce and tender meat. Generally, rogan josh consists of lamb or goat that has been slow-cooked in oil, yogurt, and a mix of many different spices. Despite its intense red hue, it is usually not a particularly spicy curry. It goes well with Naan/ Tandoori roti/ rice.

Prep time: 5 minutes Cooking time: 75 minutes Total time: 80 minutes



Mutton 1 kg (cleaned)

Onion 1/2 kg (thinly sliced)

Salt to taste

Bay leaf 3

Black cardamom 4

Green cardamom 4

Mace 2

Cinnamon stick 4-inch stick 

Water 1 liter 

Kashmiri chilly powder 1 tbsp

Red chili powder 1 tsp

Coriander powder 2 tsp

Fennel seeds powder 1 tsp

Cumin powder 2 tsp

Turmeric powder 1 tsp

Garam masala powder 2 tsp

Curd/yogurt 1 cup

Oil 4 tbsp

Ghee/butter 2 tbsp

Ginger Jullieans and Chopped Coriander for garnish 


Heat a heavy-bottomed pan with oil and ghee, add the sliced onions to it and fry till golden brown (this should take approx 10 -12 minutes).

Meanwhile, pouch tie ("potli") in a muslin cloth the whole garam masala (mace, black cardamom, green cardamom, bay leaf, and cinnamon sticks) and keep it aside

Once the onions are brown add the mutton, fry it for around 10 minutes then add 1 litre of water, salt, and the drop in the pouch tied whole spices, stir everything well and cover the pan with the lid, lower the flame in low and let it cook for around 45 minutes.

Whisk all the powdered spices in the curd and mix well, keep it aside. 

After 45 minutes add the whisked curd spice mixture and mix well, add salt if you feel the need.

Now at this stage, remove the pouch tie ("potli") you can cover the pan and further cook for 30 minutes or more till the mutton is soft or you can transfer into a pressure cooker and cook for 4 whistles.

Once done u can garnish it with some chopped coriander leaves.

Slow cooking is the secret of the dish😊

Did you know?

“Rogan” means clarified butter or oil in Persian or “red” in Hindi, and “Josh” refers to passion – fiery or hot – so this dish is all about cooking in an oil-based sauce with intense heat. Rogan josh was introduced to Kashmir by The Mughals, whose cuisine was influenced by Persian cuisine.

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