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Mutton Rogan Josh Recipe

Mutton Rogan Josh is a popular Indian Curries
Author :
On :
Monday, 20 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Braise Recipe
Difficulty :
Servings :
Serves 2
Rated 3.5 based on 100 votes

Mutton rogan josh is a world famous Indian delicacy which is native to Kashmir.

The signature Kashmiri non-vegetarian recipe is really palate pleasing especially with the blend of exotic spices like kashmiri chili, cardamom and cinnamon and braised slowly in cashew nut paste and tomato puree to bring out the subtle flavor in the whole dish.

Mutton is marinated and cooked along with the marinade and spices mix. The dish is famous in the whole northern region of India for its royal flavor. Learn how to make it with our easy guide.


  • 1 kg - Mutton
  • 4 large onions, thinly sliced
  • 4 large tomatoes, blanched, skin removed and pureed
  • 3 tbsp - ginger-garlic paste
  • 1 cup - Yoghurt
  • 100 gms - fried Cashew nuts (made into a paste with a little water)
  • 1 tbsp - coriander powder
  • 1 tbsp - Kashmiri Red Chilli powder
  • 1 tbsp - cumin powder
  • 1 tbsp - Garam Masala powder
  • 1 tsp - Cinnamon
  • 1.5 cup - oil
  • Salt to taste
  • Whole Garam Masala :
  • 8 peppercorns
  • 5 black Cardamoms
  • 3 green Cardamoms
  • 2.5 stick - Cinnamon
  • 5 Cloves
  • 5 Bay Leaves
  • 1/2 tsp - Mace
  • How to Make Mutton Rogan Josh:

    1. Heat oil, add whole garam masala, add the sliced onions when the garam masala splutters.
    2. Saute till golden brown.
    3. Add mutton and saute on high heat for 5 mins.
    4. Add ginger-garlic paste, reduce heat and add the coriander, chilli, cumin powder.
    5. Saute on medium heat till the water dries up in the meat.
    6. Add the cashewnut paste, tomato puree and saute till oil separates.
    7. Add 3 cups of water and cook till mutton is done.
    8. Whisk the yogurt, add to the mutton.
    9. Add garam masala and cinnamon powder.
    10. When it starts boiling, remove from heat immediately.
    11. Serve garnished with chopped coriander.


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