Rogan Josh

Name: Rogan Josh
Cook time: 140 min
Total time: 140 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg Mutton, Bone-In, or Lamb or Goat; cut into medium chunks; 5 tbsp Mustard Oil; 1 cup Plain Yogurt, whisked; about 250 g; 2 tbsp Kashmiri Red Chili Powder; 2 tbsp Fennel Powder, saunf; 2 tsp Dry Ginger Powder, sonth; 1/4 tsp Asafoetida, hing; 2 pods of Black Cardamom; 6 pods of Green Cardamom; 6 cloves of Cloves; 1 stick of Cinnamon, about 5 cm; 2 leaves of Indian Bay Leaf, tej patta; 2 tsp Fine Salt, or to taste; 600ml Water

Rogan Josh is a classic Kashmiri lamb curry featuring succulent bone-in mutton in a silky, aromatic red gravy. Fragrant whole spices, Kashmiri chili and mellow fennel give this dish its deep color and warm, layered flavor—perfect with steaming rice or flatbreads.

Rogan Josh is a classic Kashmiri lamb curry featuring succulent bone-in mutton in a silky, aromatic red gravy. Fragrant whole spic... Show more

Traditional Indian Recipe

Health Grade

B · Healthy

Time

2 hrs

Price

2,59 €

Calories

613 kcal

one pot

gluten free

low carb

keto

Method

Cut the meat

If your Mutton, Bone-In is in large pieces, trim it and cut it into medium chunks, leaving some bone in for flavor. Pat the pieces dry so the marinade clings better.

Whisk the marinade

In a bowl, whisk the Plain Yogurt with Kashmiri Red Chili Powder, Fennel Powder, Dry Ginger Powder, Asafoetida, and Fine Salt until smooth and evenly reddish. Scrape the bowl once or twice so there are no dry pockets of spice.

Marinate the meat

Add the meat to the bowl and rub the yogurt-spice mixture over every surface. Cover and let it rest in the refrigerator for 30 minutes so the seasoning penetrates.

Temper the oil

Warm the Mustard Oil in a heavy-bottomed pot over medium-high heat until it is just smoking and has lost its raw smell. Lower the heat to medium, then add Black Cardamom, Green Cardamom, Cloves, Cinnamon, and Indian Bay Leaf; let them sizzle for about 20 seconds until fragrant.

Brown the meat

Tip in the marinated meat and any coating left in the bowl. Stir and turn the pieces over medium heat until the outside looks sealed and the yogurt mixture has thickened into a glossy coating, about 8–10 minutes.

Simmer the curry

Pour in the Water, bring the pot to a gentle boil, then lower the heat to a low simmer. Cover partially and cook for 60–75 minutes, stirring every so often, until the mutton is tender and the gravy turns deep red and rich.

Reduce the gravy

Uncover the pot and simmer for 10–15 minutes more, stirring now and then, until the sauce thickens and a little oil rises to the surface. The gravy should lightly coat the meat instead of pooling around it.