Sunday, January 20, 2008

Mutton Rogan Josh

Mutton Rogan Josh is a popular ‘Mughlai’ dish in all over India, although this recipe is a delicacy in the Kashmir region. It is also well liked among the Muslim population in the world.

Difficulty level- Medium

Total preparation time- 60 minutes


Mutton- 1 Kilogram

Onion- 3 standard sized, finely chopped

Garlic paste- 2 tsp

Ginger paste- 2 tsp

Cumin paste- 2 tsp

Coriander paste- 2 tsp

Coriander leaves- 3 tablespoon

Kashmiri Red Chillies- 6 pcs, seeds removed

Red tomatoes- 4 medium sized, finely chopped

Clove- 10 pcs

Black cardamom­- 1 piece

Cardamom- 10 pcs

Black pepper- 1 tsp

Nutmeg- ¼ tsp

Turmeric powder- ½ tsp

Khus Khus (Posto/ Poppy seeds) - 1 ½ tsp

Mace­- 4 blades

Dahi (Curd) - 200 ml

Ghee (Clarified butter) – 200 ml

Coconut powder- 2 tablespoon

Almonds – 10 pieces, blanched

Salt- to taste

The procedure

· Cut the mutton into big pieces and wash properly, keep it aside.

· Make a paste by mixing the onion paste and the coconut powder.

· Heat ghee in a Degchi (deep bottom pan with a lid that can be properly fitted). Add the onion- coconut paste, stir fry for 5 minutes. Then add the rest of the spices and mix thoroughly. Stir fry for 15 minutes in low flame.

· Put the tomatoes and fry again for 3 minutes.

· Add the dahi and continue frying till the ghee separates from the spices.

· Then transfer all the mutton pieces to the pan. Add salt to taste. Mix thoroughly. Cover the lid for 5 minutes. Then open the lid and stir again as to ensure that no part of the content is getting burned. Cook for 30 minutes.

· Add 175 ml of hot water. Cook for another 10 minutes or till the mutton pieces become tender.

The garnishing

Garnish the ‘Mutton Rogan Josh’ with ring onion pieces and chopped coriander leaves.


· The key to better cooking is the stir frying the mutton pieces with spices in low heat. So be patient and cook till the mutton pieces become semi tender.

· Serve with hot Paranthas or Kulchha or Nun.

1 comment:

Tanisha Singh said...

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