Mutton Rogan josh Recipe, How to make rogan josh

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Mutton Rogan josh Recipe, How to make rogan josh

Mutton Rogan josh recipe is an aromatic lamb dish from the Persian cuisine, and as well as the Kashmiri cuisine.

History has it that the mutton rogan josh recipe was brought to India by the Mughals who would frequent Kashmir for it’s beauty.

Rogan means the oil or the ghee with which it is made. Typically lot of ghee is used for making this mutton rogan josh recipe but I have however used a little less. You can even use oil in place of ghee or butter.

The mutton rogan josh recipe is made very differently from other mutton recipes. I first learned this on a cookery show when I first came to Dubai.

The onion is fried lightly and then the mutton is fried till brown. The onion just dissolves in the juices from the mutton.

Be sure to get good quality and tender mutton while making this mutton rogan josh recipe, otherwise it won’t work as well. If the mutton pieces are too tough, they won’t cook as well.

If you try to cook it in a pressure cooker, the taste is just not there. Ask me, I have tried it a couple of times and have absolutely been disappointed for taking the short cut.

So for making the perfect mutton rogan josh recipe, you will need the perfectly tender meat and cook it slowly. And rest will be just all delicious.

Ingredients for making Mutton Rogan josh recipe

• 3 tbsp ghee or unsalted butter
• 1 kg mutton,cut into small cubes
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp. ground turmeric
• 1 tsp. chili powder
• 1 tbsp ginger garlic paste
• 3 onions, finely sliced
• 3 tomatoes, pureed
• 1 cup double cream
• 2 tsp. garam masala
• 2 tbsp. chopped coriander leaves
• salt to tate

Method for making Mutton Rogan josh recipe.

1. Heat ghee or butter on a pan on medium heat and add the onions. Fry them until translucent. Do not over fry the onion as they might get burned when cooking the mutton.
2. Add ginger garlic paste and fry for 2 minutes or till the raw smell vanishes from it.
3. Add mutton and fry till brown. The onion will be dissolved by the time the mutton is cooked.
4. Lower the heat and add cumin, garam masala, coriander powder, turmeric, red chili powder. Stir and fry for 30 seconds.
5. Now add the tomato puree, stir well and cook for 2-3 minutes.
6. Add i water and salt and bring to the boil. Cover and simmer until the meat is tender and done.
7. Mix in the cream gently and switch off the flame.
8. Garnish with coriander leaves and serve hot with naan or any kind of Indian Bread or Rice.

Mutton Rogan Josh Recipe

Mutton Rogan josh recipe is an aromatic lamb dish from the Persian cuisine, and as well as the Kashmiri cuisine. History has it that the mutton rogan josh recipe was brought to India by the Mughals who would frequent Kashmir for it's beauty. Rogan means the oil or the ghee with which it is made. Typically lot of ghee is used for making this mutton rogan josh recipe but I have however used a little less. You can even use oil in place of ghee or butter.

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Course: Main Dish

Cuisine: Indian

Author: Fa's Kitchen

What You Need:

• 3 tbsp ghee or unsalted butter
• 1 kg mutton, cut into small cubes
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp. ground turmeric
• 1 tsp red chili powder
• 1 tbsp ginger garlic paste
• 3 onions, finely sliced
• 3 to matoes, pureed
• 1 cup double cream
• 2 tsp garam masala
• 2 tbsp chopped coriander leaves
• salt to taste

How To Make:

• Heat ghee or butter on a pan on medium heat and add the onions. Fry them until translucent. Do not over fry the onion as they might get burned when cooking the mutton.
• Add ginger garlic paste and fry for 2 minutes or till the raw smell vanishes from it.
• Add mutton and fry till brown. The onion will be dissolved by the time the mutton is cooked.
• Lower the heat and add cumin, garam masala, coriander powder, turmeric, red chili powder. Stir and fry for 30 seconds.
• Now add the tomato puree, stir well and cook for 2-3 minutes.
• Add i water and salt and bring to the boil. Cover and simmer until the meat is tender and done.
• Mix in the cream gently and switch off the flame.
• Garnish with coriander leaves and serve hot with Naan or any kind of Indian Bread or Rice.

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