Rogan Josh - Curried Mutton (Indian Style)

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Rogan Josh - Curried Mutton (Indian Style)In Indian subcontinent, curried lamb or mutton has several varieties. It is often made with rich, creamy and spicy curry base that makes the entire dish, absolutely delicious. Today's recipe is quite popular in north India and is frequently made at weekends. You must use fresh boneless mutton to get the best results. This spicy delicacy goes well both with rice and Indian bread. All the dried herbs and spices mentioned in the ingredients list are mandatory to get the authentic taste. You can repeat the same process for chicken too provided you cook it for less time. I generally prefer it to serve with butter naan that adds more depth to the entire recipe. Let's make this aromatic and exquisite mutton recipe.

Rogan Josh - Curried Mutton (Indian Style)
Rogan Josh - Curried Mutton (Indian Style)

Classic Indian Rogan Josh recipe

Enjoy this classic Indian mutton preparation which includes plenty of flavorful spices and flavoring agents which give it an irresistible aroma and flavor.

Preparation Time: 45 minutes
Cooking time: 20 minutes
Servings: 5

  • 1.25 kilograms boneless mutton (chopped in 2" pieces)
  • 2 tsp coriander seeds
  • 1/2 tsp imperial cumin seeds
  • 2 tsp poppy seeds
  • 16 almonds (soaked overnight and peeled)
  • 1/2 tsp black cardamom seeds
  • 1/4 tsp whole black pepper
  • 4 cloves
  • pinch of mace
  • 2 tsp coconut (grated)
  • 5 whole red chilies
  • 25 gm ginger
  • 8 garlic cloves
  • pinch of nutmeg powder
  • 1/2 cup refined mustard oil
  • 2 bay leaves
  • 2" piece of cinnamon
  • 6 green cardamoms
  • 250 gm onions (finely chopped)
  • 200 gm tomatoes (finely chopped)
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 cup whipped curd
  • fresh coriander (for garnishing)
  • salt to taste


  1. Soak whole red chilies in lukewarm water for about 15 minutes.
  2. Take coriander seeds, imperial cumin seeds, poppy seeds, almonds, black cardamom seeds, black pepper seeds, cloves, mace and grated coconut on a griddle.
  3. Roast them on a low flame for about 3 to 4 minutes.
  4. Add these roasted spices in a blender with whole red chilies, ginger, garlic, nutmeg and 1/2 cup of water.
  5. Make a smooth paste in blender and keep aside.
  6. Heat mustard oil in a pressure cooker for about 3 minutes.
  7. Add bay leaf, cinnamon and green cardamom in it. Saute for about a minute.
  8. Add chopped onions and saute till they turn golden brown.
  9. Add the blended spice paste, chopped tomatoes, turmeric powder and red chili powder.
  10. Mix it well for about 1 minute.
  11. Add curd and stir fry till the spice base and oil separates.
  12. Add meat, salt and again stir fry for about 4 minutes.
  13. Add 1 cup of water and close the pressure cooker lid.
  14. After a whistle, switch the flame to medium and pressure cook for 12 minutes.
  15. Garnish with chopped coriander and serve hot.


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