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Mutton Rogan Josh

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  1. Indian Cuisine   >
  2. Mughlai
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photo by Aditya Bajaj

1 kilograms Mutton
Also known as : Goat meat
Mutton is generally referred to the meat of a full grown goat. When cooked properly it has a succulent, rich flavor and is soft and juicy to chew. It is a widely consumed red meat. Perfect cooking process may make or break a mutton dish. Slow cooking is the best...
  • carne de cordero
  • bhede ka maans
    (भेड़े का मांस)
1 cup Yogurt
Yogurt Yogurt is a thick white semi solid outcome produced by the bacterial fermentation of milk. Available commercially worldwide, yogurt is loaded with a lot of nutrients thus making it a super healthy ingredient. A lot of varieties and variations to the basic yogurt are also available. Yogurt is also loved...
  • Sal
  • Dahi
1 table spoon star anise
star anise Star anise are star-shaped seed pods. They can be used ground or whole. They have sweet licorice flavor and are used to add flavor to slow-cooked meat dishes and pickles....
    1 heap teaspoon Pepper
    Pepper Pepper is made up of sun dried peppercorn. Black pepper is used as a spice in various cuisines and also as seasoning. Black pepper has strong flavor and aroma and is considered to be a better substitute for red chilli powder....
    • pimienta
    • Sal
    • kali mirch
    1 heap teaspoon cinnamon
    cinnamon Cinnamon is derived from the inner bark of a tropical tree. The aromatic sweet quills (rolls of bark) are used whole. It is commonly used in sweet dishes such as doughnuts and apple pie and savory dishes such as in lamb, chicken....
    • canela
    • Sal
    • daalchini
    3 pieces cardamom
    cardamom Cardamon are large brown or small green pods filled with small aromatic seeds. They are used to flavor savory and sweet drinks and dishes....
    • cardamomo
    • Sal
    • elaichi
    3 pieces Bay leaf
    Bay leaf Bay leaf is used in its dry form. It has a strong aroma and flavor and is generally used while tempering the dish. Bay leaf is used to flavor rice, soups, stew. ...
    • tej patta
    2 heap teaspoon Turmeric
    Turmeric Turmeric is a yellow colored rhizome. It belongs to the ginger family. It adds a beautiful golden color and mild-peppery flavor to the dish. It is commonly used in Indian dishes....
    • Sal
    • haldi
    1 heap teaspoon Coriander leaves
    Coriander leaves Coriander leaves also known as cilantro are tender, aromatic and absolutely green in color. They add a unique freshness and flavor to the recipes and are added raw once the recipe is completely prepared, as heat spoils the flavor and aroma of the leaves. Coriander leaves are loved as a...
    • Sal
    • Hara Dhaniya
      ( हरा धनिया)
    2 heap teaspoon Garam Masala Powder
    Garam Masala Powder You may call Garam masala as the essence of countless Indian dishes and a typical kitchen essential of Indian households. This earthy mix of spices consists of finely grounded ingredients namely cumin, coriander seeds, bay leaf, cardamom, black pepper, cinnamon, cloves, mace and nutmeg. This mix may vary a bit...
    • garam masaala paudar
      (गरम मसाला पाउडर)
    1/2 cup oil
    oil Oil can be found in every kitchen around the world. It is used in cooking, tempering, frying, replaces butter in many dishes. Oil has many types such as organic, vegetable, animal, etc....
      2 pieces Garlic
      Garlic Garlic is known for its edible root bulb which has a pungent flavor. It is used in many cuisines around the world. Garlic is used in savory dishes to add strong aroma and flavor. ...
      • ajo
      • Sal
      • Lashun
      2 pieces onion
      onion Onion is a popular root vegetable with a sharp flavor that can boost the aromatic flavor of meats and vegetables almost instantly. Available worldwide, onions are easy to grow and have a long shelf life. When chopped an onion release Sulfar gas which makes humans tear . There are...
      • cebolla
      • Sal
      • Pyaj
      8.8 pints Water
      Water Water is a universally used ingredient, available all around us. In cooking its best to use fresh filter water. Visible Impurities in water can easily be identified by seeing it inside a glass or bottle in front of a well lit background. Water is used to moist, boil or cook...
      • agua
      • Sal
      • pani
      1 pieces lemon
      lemon Lemon grows on a small evergreen tree native to Asia. It is a big, yellow color fruit with a juicy flesh. Lemon has a sour taste and is easily available everywhere. It is used in both sweet and savory dishes to add tangy flavor. Even the skin is used...
      • Sal
      • nimboo
        ( नींबू)
      5 teaspoons salt
      Also known as : sea salt , iodized salt
      • sal
      • Sal
      • namak
      1 cup tomato puree
      tomato puree A fully mashed tomato, preferably with the help of mixer or blender is known as tomato puree. Tomato puree is very fine in consistency and its most common use is to make curry thick, sometimes also used in dressing as well....
        About The Chef
        Lives in : New Delhi India British / Indian - guy currently living in New Delhi , I grow my own basil, thyme and oregano my favorite three ingredients. Like to live organic/ healthy and cook as much as possible. Currently on a journey of world cuisine with

        Mutton Rogan Josh

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        • Prep:
        • Cook:
        Roghan Josh is a traditional muglai dish that involves deep frying mutton in curd and oil. It is very rich in spice variation famous across India and Pakistan.
        To prepare the mutton
        • put the mutton in a large bowl and submerge in water mixed with salt(3 Tbs) for about 2 hours for it to soften the meat.

        • squeeze the lemon into the mixture and leave it in the fridge for at least an hour.

        To cook the mutton
        • add the oil to a pressure cooker and let it heat up until its almost boiling.

        • dip the mutton directly into the oil and let it cook for 2 -3 minutes.

        • Add half the yogurt in the mixture and let the mutton cook at high heat for another 2 minutes

        • Add the turmeric, chilli powder, cumin, coriander, garam masala, cardamom and mix for about a minute

        • add some finely chopped onions and tomato puree into the mixture and let the temperature come back up to boil.

        • mix the remaining yogart and tomato puree and let it cook for some time. Add the remaining salt , pepper, star anise and any other spices that might be left.

        • put in some extra water if needed and close the pressure cooker, cook until you get at least two whistles.

        • let it cool down before serving, add some fresh coriander to serve

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        Review by Rajnish Rajput Posted 01 Aug, 2014
        looking yum