mutton rogan josh

This Kashmiri Rogan josh gets as authentic as it can and tastes super delicious with succulent pieces of lamb in a super flavorsome gravy.

Rogan Josh Recipe (Lamb Rogan Josh)

1.1 lbs. (500 grams) bone-in mutton ((tender lamb, like leg of lamb

ghee (or mustard oil (refer notes))

¼ teaspoon asafoetida ((hing, skip if you don't have))

curd ((yogurt at room temperature, preferably fresh and not sour))

salt ((adjust

hot water ((or mutton stock, + more as required, up to 5 cups depending on the meat))

shallots (or yellow onion (optional, refer notes))

bay leaf ((skip if you don't have))

cinnamon ((or ¼ teaspoon ground cinnamon))

green cardamoms ((or ⅓ teaspoon ground cardamoms))

black cardamom ((skip if you don't have))

fennel seeds powder

dried ginger powder ((or substitute 1 teaspoon ginger paste))

garam masala ((optional))

This step is optional. But it helps to thicken the rogan josh. Heat 1.5 tablespoons oil in a pan and saute shallots/onions on a medium heat until golden, about to caramelize but not burnt. Cool them and blend with 2 to 3 tablespoons of yogurt to a smooth paste. Keep this aside.

Heat oil or ghee in a heavy bottom pot and add bay leaf, green cardamoms, cinnamon, cloves and black cardamoms. (If you opt for the ground spices, add them later.)

When the spices begin to sizzle in oil, add mutton and sear it for 1 to 2 minute on a high heat.

Reduce the heat to medium and fry for another 4 to 5 minutes until the meat is slightly brown.

While you fry the meat, add yogurt to a mixing bowl. Also add ground spices - red chilli powder, fennel powder, dried ginger powder and salt.

Whisk all of them well. If your yogurt is too thick (like Greek yogurt), add 3 to 4 tablespoons of water or stock and whisk it well until smooth.

Once the meat is light brown in color, add hing to the oil. Take the pot off the stove and slowly stir in the spice and yogurt mixture.

Mix well and place the pot back on the stove. Cook covered for 3 to 4 minutes on a medium heat.

Pour 1 cup hot water or stock. Cook covered on a low heat until tender, adding more hot water if required.

Stir rogan josh every 7 to 8 minutes. When it is done, the mutton pieces should be soft, tender and fall off the bone. (Optional - During the last 20 minutes of cooking add the blended onion paste and mix well.)

The cook time depends on the kind of pot, source of heat and the intensity of heat. Do not forget to add more hot water (if required) as you cook. It takes me 2 hours for the mutton to get tender.

The gravy in Rogan josh is neither too runny nor too thick but is slightly thick as the some of the bone marrow seeps into the liquids. This results can be achieved only by slow cooking the dish.

Taste test and add more salt or garam masala if required. Turn off the heat and rest for few hours before serving. This helps to develop the flavors.

Serve rogan josh with plain steamed basmati rice, Saffron Rice, Tandoori Roti, Butter Naan, Paratha or Roti.

How to Make Rogan Josh

Hi Swasthi,
I left the berries out and you’re right re Niger seeds, they’re not in the masala. The resulting 
Kebabs were amazing, not just because of the masala but the texture due to marinating with raw papaya.
Thankyou for input,

Paul:-)

Hi Swasthi,
Really enjoyed this. It really isn’t anything like the takeaway/restaurant versions that we get here in Britain.
I did use the fried (in ghee) onions, ground spice and yoghurt, then blended in a blender (I wasn’t sure if you meant simply stir the cooked onions into the yoghurt mixture)
I only had Lamb neck fillet but bought a couple of chops for the bone content. 
I will hunt for both Cockscomb flower and Ratan Jot online.

Thanks again. Your recipes are always delicious.

Paul:-)

Wonderful recipe..tried and came out best

Hi Swasthi
We had this last night and must say it was very flavourful.
Used all the ingredients except the cockcomb. Also used the shallot and yogurt mix.
Had a problem getting the lamb to get  to the point of falling off the bone, took well over 8 hours and it was extremely fatty, but that not the fault of the recipe.

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Rogan Josh Recipe (Lamb Rogan Josh)

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Rogan Josh Recipe (Lamb Rogan Josh)

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