Mutton Rogan Josh

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

A non-vegetarian delicacy native to the beautiful land of Kashmir, Mutton Rogan Josh is the perfect blend of exotic spices such as Kashmiri chili, cinnamon, and cardamom and the rich flavours of tomato puree and cashew nut paste.

To make Mutton Rogan Josh, add whole garam masala and the sliced onions to heated oil and sauté until the onions assumer a lovely golden-brown colour. Next, the mutton needs to be added and sautéed on high heat for 5 minutes for the water content to drop off before adding the ginger garlic paste, reducing the heat and adding cumin powder, chilli powder, and coriander powder and sautéing it on medium heat.

Tomato puree and cashew nut paste goes in next, which is to be sautéed till the oil separates, and water (3 cups) is to be added after that to cook the mutton until it is completely done. For the final stretch, the yogurt needs to be whisked before adding it to the mutton.

Next, the cinnamon powder and garam masala needs to be added and the mixture needs to be allowed to boil when it is to be removed from the heat immediately. Garnish with chopped coriander!

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  • 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

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