Rogan Josh was introduced in India by the Moghuls. The unbearable heat of the Indian plains took the Moghuls frequently to Kashmir, where the first Indian adoption of Rogan Josh occurred. Rogan means ‘clarified butter’ in Persian, while Josh means ‘to stew’ or ‘to boil’. This dish can be prepared using lamb or mutton. However, I am here using mutton to make this dish.
Prep Time 30 min
Cook Time 50 min
- Mutton 700 g (cut into pieces)
- Vegetable oil 5 tablespoons
- Black peppercorns 7
- Black cardamom pods 3
- Green cardamom pods 5
- Cloves 4
- Cinnamon stick 1
- Mace 1 piece
- Onion 1 large (finely chopped)
- Garlic cloves 6
- Ginger ¾ inch
- Coriander powder 2 teaspoons
- Cumin powder 2 teaspoons
- Red chilli powder ½ teaspoons
- Fennel seed powder 2 teaspoons
- Garam masala 1 ½ teaspoons
- Salt to taste
- Tomato puree 1 cup
- Plain yogurt 3 tablespoons
- Freshly chopped coriander leaves for garnishing
Saute the whole spices and fry the onions
Heat oil in a large pan over medium heat. When the oil becomes hot, add black peppercorns, black and green cardamom pods, cloves, cinnamon and mace and saute for 1-2 minutes till a fragrant comes out. Then add the chopped onion and fry until it becomes golden-brown.
Add the mutton pieces
Then add the mutton pieces and fry for 3-4 minutes, stirring continuously, until golden-brown all over.
Make a ginger-garlic paste and add it to the pan
Using a grinder, make a fine paste of ginger and garlic. Then add it to the mixture. Stir properly to combine. Then reduce the heat and continue to cook for 3-4 minutes, stirring regularly.
Now add the ground spices, tomato puree and yogurt
Now it’s time for the ground spices. Stir in coriander powder, cumin powder, red chilli powder, fennel seed powder, garam masala, salt, tomato puree and yogurt. Then cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 minutes, or until the sauce has almost completely dried out.
By adding some boiled water, prepare the rest
Add 2-3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7-8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened. Then add enough boiling water to almost cover the mutton, bring the mixture to the boil, then reduce the heat to a simmer for 8-10 minutes, or until the mutton is cooked.
Use freshly chopped coriander leaves to garnish
The dish is ready to serve. Garnish with some freshly chopped coriander leaves. Serve hot with rice or paratha or roti.