Name: Mutton Rogan Josh recipe by Sunita Sahu at BetterButter
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 5
Ingredients: Mutton / Lamb – 500 gram / 1/2 kg; Lemon Juice – 2 tsp; Salt to taste; Garam Masala Powder – 2 tsp; Ghee / Clarified Butter- 5 tblspn; Bay Leaf – 2; Cinnamon / Pattai – 3 cm stick; Black Cardamom – 2 pods crushed; Green Cardamom – 4 pods crushed; Asafoetida / Hing / Kaya posi – 1/2 tsp; Curd / Plain Yogurt – 1 cup; Kashmiri Chilli Powder – 3 tblspn; Green Cardamom Powder – 1 tsp (powder 4 pods); Black Cardamom Powder – 1/2 tsp (powder 2 pods); Fennel Seed Powder / Saunf / Sombu – 1 tblspn; Dry Ginger Powder / Chukku Podi – 1 tblspn; Black Pepper Powder – 1 tsp

ABOUT Mutton Rogan Josh RECIPE

I wanted to make it the authentic way and use only yogurt and spice powders. Luckily i had all the spices on hands specially black cardamom which i bought months back when i visited nuts and spices in chennai… It is a must spice because it gives the aroma and flavour to the dish. Also all the spices which are added in this curry is must because that what makes rogan josh, rogan josh. Rogan josh should be red in colour thats why it is called as rogan josh because once you finish making this curry the rogan the red oil should float on top of the curry. In the authentic recipe they add a root of a herb called as rattan jot which gives the red colour to it. Since i dont have that and it is difficult to find that for us. I suggest you to buy kashmiri red chilli powder and add it in this curry which gives the red colour naturally. Some people will add a touch of saffron in this too. But i didn’t add. I kept it plain and simple. This curry taste best when served with hot steamed rice, naan or paratha..

Ingredients Serving: 5

Mutton / Lamb – 500 gram / 1/2 kg
Lemon Juice – 2 tsp
Salt to taste
Garam Masala Powder – 2 tsp
Ghee / Clarified Butter- 5 tblspn
Bay Leaf – 2
Cinnamon / Pattai – 3 cm stick
Black Cardamom – 2 pods crushed
Green Cardamom – 4 pods crushed
Asafoetida / Hing / Kaya posi – 1/2 tsp
Curd / Plain Yogurt – 1 cup
Kashmiri Chilli Powder – 3 tblspn
Green Cardamom Powder – 1 tsp (powder 4 pods)
Black Cardamom Powder – 1/2 tsp (powder 2 pods)
Fennel Seed Powder / Saunf / Sombu – 1 tblspn
Dry Ginger Powder / Chukku Podi – 1 tblspn
Black Pepper Powder – 1 tsp

Instructions

Take mutton in a bowl. Add salt and lemon juice. Mix well, leave it to marinate overnight or 2 hours or you can cook it straight away like i did.
Take curd in a bowl and whisk till it is smooth. Add in all the ingredients given for paste.Mix well and set aside.
Now heat ghee in a pot. Add in all the tempering ingredients and saute for a min.
Add in mutton few at a time and brown the meat. This will take around 2 to 3 mins per batch. As the mutton browns remove it to a plate and continue with the next batch. When you are browning the last batch, add all the browned mutton in and let it all heat through.
Now add in the curd mix and mix well. Let this cook and brown for 10 mins.
Add in water and mix well. Add more salt if needed. Now bring everything to a boil, cover the pot and simmer for 2 hours.
Once it is cooked and the meat falls off the bone, turn off the heat and serve with rice or roti.

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