Mutton Rogan Josh

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 4
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Mutton Rogan Josh is a classic North Indian dish that marries tender lamb with a rich, aromatic sauce. Perfect for cozy dinners, it’s a delightful explosion of flavors and spices that is surprisingly straightforward to make at home.

Ingredients for Mutton Rogan Josh

Lamb shoulder: The star of the show, its richness pairs well with bold spices. Opt for bone-in pieces for extra flavor.

Plain yogurt: Acts as a tenderizer for the lamb, ensuring it stays juicy and soft.

Vegetable oil: A neutral base for sautéing onions and spices.

Onions: Caramelized for sweetness and depth, forming the backbone of the sauce.

Garlic and ginger: Essential aromatics that add warmth and complexity.

Kashmiri red chili powder: Offers vibrant color and mild heat without overpowering the dish.

Coriander and cumin: Provide earthiness and a slight citrus undertone.

Garam masala: A blend of spices adding warmth and complexity.

Turmeric: For color and subtle bitterness.

Asafoetida: Adds a unique savory flavor, balancing the sweetness of the onions.

Whole spices: Cardamoms, cloves, cinnamon, and bay leaf infuse the dish with fragrance and depth.

Salt and water: Essential for seasoning and consistency.

Fresh cilantro: For a burst of freshness and color at the end.

Tips & Tricks

  • If you prefer a thicker sauce, reduce the amount of water or let the dish simmer uncovered for the last 20 minutes.
  • For a deeper flavor, marinate the lamb overnight in the fridge.
  • Crush the whole spices slightly before adding them to release more flavor.

Serving Suggestions

Serve this Mutton Rogan Josh with freshly made naan, steamed basmati rice, or even a simple pulao. Accompany it with a side of cucumber raita or a fresh green salad to balance the richness of the dish.

Frequently Asked Questions

Can I use lamb without bones?
Yes, you can, but bone-in pieces provide more flavor to the curry.
How spicy is this dish?
It's mildly spicy, thanks to the Kashmiri chili powder, which is more for color than heat.
Can I freeze leftovers?
Absolutely! Just make sure to cool it completely before storing in an airtight container.

Mutton Rogan Josh Recipe Walkthrough

Start by marinating the lamb. In a large bowl, mix the lamb pieces with yogurt, a pinch of salt, and half of the Kashmiri red chili powder. Let it sit for about an hour; this will tenderize the meat and infuse it with flavor.

While your lamb is marinating, heat up the vegetable oil in a large pot over medium heat. Once hot, toss in the onions and sauté them until they turn a lovely golden brown. This step is crucial as the caramelized onions add a sweet depth to the sauce.

Add your garlic and ginger to the pot, cooking for another couple of minutes until their aroma fills the kitchen. Stir in the remaining red chili powder, coriander, cumin, garam masala, turmeric, and asafoetida. Cook for just a minute to let the spices bloom.

Now, bring your marinated lamb to the pot. Sear it on all sides until it browns nicely. This not only locks in the juices but also builds flavor.

Add in the whole spices: green cardamom, black cardamom, cloves, cinnamon, and bay leaf. Stir everything well to combine, then pour in the water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours until the lamb is tender.

Before serving, taste and adjust the seasoning if needed. Garnish with fresh cilantro for a fresh finish.

Why You'll Love This Recipe

  • Authentic taste with easily available ingredients.
  • Rich and flavorful without being overly spicy.
  • Perfectly tender lamb every time.
  • Aromatic spices that fill your kitchen with warmth.

Ingredients

2 lbs bone-in lamb shoulder, cut into pieces
1/2 cup plain yogurt
1/4 cup vegetable oil
2 large onions, thinly sliced
4 cloves garlic, minced
1-inch piece ginger, grated
2 teaspoons Kashmiri red chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon asafoetida
4 green cardamom pods, lightly crushed
2 black cardamom pods
6 whole cloves
1 cinnamon stick
1 bay leaf
Salt to taste
1/2 cup water
Fresh cilantro, chopped, for garnish

Step-by-step Instructions

1. Marinate the lamb with yogurt, salt, and half of the red chili powder. Set aside for 1 hour.
2. Heat oil in a large pot over medium heat. Add onions and sauté until golden brown.
3. Add garlic and ginger, sauté for another 2 minutes.
4. Stir in the remaining red chili powder, coriander, cumin, garam masala, turmeric, and asafoetida. Cook for 1 minute.
5. Add marinated lamb to the pot. Sear until it browns on all sides.
6. Add green cardamom, black cardamom, cloves, cinnamon, and bay leaf. Stir well to combine.
7. Pour in the water, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours until the lamb is tender.
8. Adjust seasoning as required and garnish with fresh cilantro before serving.

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