Rogan Josh Recipe
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If you're searching for the best and most authentic Indo Rogan Josh recipe, you've come to the right place! This delicious mutton dish is a true classic, loved for its rich flavors and aromatic spices. Whether you're a beginner or a seasoned cook, our easy and quick guide will show you how to make a homemade Rogan Josh that's both simple and tasty. With the perfect blend of ingredients and expert tips, you'll master this recipe in no time. Discover the secrets to creating a mouthwatering, restaurant-style Rogan Josh at home-ideal for family dinners or special occasions!
Ingredients
Instructions
Cook Time: 2 hours 45 minutes
Prep Time: 30 minutes
2 lbs bone-in mutton, cut into 2-inch pieces
1 cup plain full-fat yogurt, whisked
1/4 cup ghee (clarified butter)
2 large yellow onions, thinly sliced
2 tablespoons ginger-garlic paste
1/4 cup tomato purée
2 teaspoons Kashmiri red chili powder
1 teaspoon smoked paprika
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground green cardamom
1/2 teaspoon ground black pepper
1 bay leaf
1/2 cup water (plus more as needed)
Salt, to taste
2 tablespoons fresh cilantro, finely chopped (for garnish)
1 tablespoon julienned fresh ginger (for garnish)
Pat the mutton pieces dry with paper towels and place them in a large bowl.
Sprinkle 1 teaspoon salt, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 1/2 teaspoon ground black pepper over the mutton. Add the whisked yogurt and mix thoroughly to coat each piece. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
Heat the ghee in a heavy-bottomed pot over medium heat. Once hot, add the bay leaf and sauté for 30 seconds until fragrant.
Add the thinly sliced onions to the pot and cook, stirring frequently, until they turn deep golden brown and caramelized, about 12-15 minutes.
Stir in the ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears.
Add the tomato purée and cook for 3-4 minutes, stirring occasionally, until the oil begins to separate from the mixture.
Reduce the heat to low and add the Kashmiri red chili powder, smoked paprika, ground turmeric, remaining ground coriander, remaining ground cumin, ground cinnamon, ground cloves, and ground green cardamom. Stir constantly for 1 minute to bloom the spices, being careful not to burn them.
Increase the heat to medium-high and add the marinated mutton pieces to the pot. Sear the mutton on all sides until browned, about 6-8 minutes, stirring occasionally.
Pour in 1/2 cup water and scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and cook the mutton slowly for 1.5 to 2 hours, stirring occasionally and adding more water as needed to prevent sticking, until the meat is tender and the sauce is thick and rich.
Taste and adjust salt as needed. Remove the bay leaf and discard.
Transfer the Rogan Josh to a serving dish. Garnish with chopped fresh cilantro and julienned ginger before serving.
Estimated Calories: 350, Servings: 4
Pat the mutton pieces dry with paper towels and place them in a large bowl.
Sprinkle 1 teaspoon salt, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 1/2 teaspoon ground black pepper over the mutton. Add the whisked yogurt and mix thoroughly to coat each piece. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
Heat the ghee in a heavy-bottomed pot over medium heat. Once hot, add the bay leaf and sauté for 30 seconds until fragrant.
Add the thinly sliced onions to the pot and cook, stirring frequently, until they turn deep golden brown and caramelized, about 12-15 minutes.
Stir in the ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears.
Add the tomato purée and cook for 3-4 minutes, stirring occasionally, until the oil begins to separate from the mixture.
Reduce the heat to low and add the Kashmiri red chili powder, smoked paprika, ground turmeric, remaining ground coriander, remaining ground cumin, ground cinnamon, ground cloves, and ground green cardamom. Stir constantly for 1 minute to bloom the spices, being careful not to burn them.
Increase the heat to medium-high and add the marinated mutton pieces to the pot. Sear the mutton on all sides until browned, about 6-8 minutes, stirring occasionally.
Pour in 1/2 cup water and scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and cook the mutton slowly for 1.5 to 2 hours, stirring occasionally and adding more water as needed to prevent sticking, until the meat is tender and the sauce is thick and rich.
Taste and adjust salt as needed. Remove the bay leaf and discard.
Transfer the Rogan Josh to a serving dish. Garnish with chopped fresh cilantro and julienned ginger before serving.
