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

Rogan Josh Recipe Card

Rogan Josh

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 Kolhapuri Pandhra Rassa, Lamb Stew, Pudina Gosht, Gosht Kofta Curry.

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


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.