Rogan Gosht

Recipe by
Total Time:
2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Braise Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 1 kg - boneless lamb meat (1 1/2" piece)
  • 400 gm - tin of tomatoes, chopped or whole
  • 90 ml - double cream
  • 4 tbsp - ghee or unsalted butter
  • 1 tbsp - ground cumin
  • 1 tbsp - ground coriander
  • 1 tsp - ground turmeric
  • 1 tsp - chilli powder
  • 1" cube root ginger, peeled and grated
  • 2 or 4 cloves garlic, peeled and crushed
  • 2 or 3 onions, finely sliced
  • 1 tbsp - tomato puree
  • 125 ml - warm water
  • 2 tsp - garam masala
  • Coriander leaves
  • 2 tbsp - salt

How to Make Rogan Gosht

  • Melt 3 tbsps ghee or butter, over medium heat.
  • Then fry the meat in three batches until it changes colour.
  • Remove each batch with slotted spoon and keep aside.
  • Lower heat to minimum and add the cumin, coriander, turmeric, chilli powder, ginger and garlic.
  • Stir and fry for 30 seconds.
  • Adjust heat to medium and add the meat along with all the ghee and juice in the container.
  • Stir and fry for 3-4 minutes and add the onions.
  • Fry for 5-6 minutes frequently.
  • Now add the tomatoes and tomato puree stir and cook for 2-3 minutes.
  • Add the water and salt, bring to boil, cover and simmer until the meat is tender (60 mins).
  • Stir in the cream and remove from heat.
  • In other pan, melt the remaining ghee and add the garam masala, stir briskly and add to the meat.
  • Transfer a little meat gravy in the pan where garam masala is fried - stir thoroughly to ensure that any remaining garam masala and ghee mixture is fully incorporated into the gravy and add this to meat. Mix well.
  • Stir in the coriander leaves. Serve with plain boiled rice or Naan or Tandoori roti.