Rogan Josh Recipe (Indian Lamb Curry)
Rogan Josh is a traditional Indian lamb curry known for its rich, and deep red color. This non-veg curry is made with tender mutton or lamb, yogurt, saffron, and a blend of Indian spices. It’s one of the best Indian mutton curry recipes for beginners and pairs perfectly with basmati rice or naan.
Equipment
- 1 Pressure cooker or heavy-bottomed pot
- 2 Mixing bowls
- 1 Whisk (for curd)
- 4 Measuring spoons
- 1 Ladle or stirring spoon
- 1 Chopping board and knife
- 1 Small bowl (for mixing spices or saffron)
Ingredients
- 400 grams mutton bone-in
- 2 tbsp ghee
- 1 pinch hing asafoetida
- 4 cloves
- 2 black cardamoms
- 4 green cardamoms
- 1 cinnamon stick 2 inches
- 1 tbsp Kashmiri red chili powder
- ½ tsp turmeric powder
- 1 tsp salt adjust to taste
- 1 cup curd yogurt, whisked
- 1 tbsp ginger-garlic paste
- A few saffron strands kesar
- ½ tsp garam masala
- ¼ tsp cumin powder
- Chopped coriander leaves for garnish
Instructions
- In a pressure cooker, heat ghee and sauté hing, cloves, cardamoms, and cinnamon for 2 minutes.
- Add mutton and cook on medium-high heat for 2 minutes until browned.
- Mix in chili powder, turmeric, salt, and water. Add whisked curd slowly while stirring to avoid curdling. Cook 3–4 minutes.
- Stir in ginger-garlic paste, saffron, and 1 cup water. Pressure cook for 4–5 whistles or until tender.
- After natural pressure release, add garam masala and cumin powder.
- Garnish Rogan Josh with coriander and serve hot with rice or naan.
Notes
- Use Kashmiri red chili for bright red color in mutton without too much heat.
- For deeper flavor, marinate the meat for a few hours before cooking.
- Slow-cooking enhances flavor, if time allows, use a Dutch oven or heavy pot to cook the recipe.