Meal Prep · North Indian
Mutton Rogan Josh
Aromatic and tender Kashmiri-style lamb curry, a jewel of North Indian cuisine.
Ingredients
Tap to check offMethod
Step-by-step- Wash and pat dry the mutton pieces. Season with salt and a pinch of turmeric.
- Heat ghee or oil in a heavy-bottomed pot or pressure cooker over medium-high heat. Add whole spices (cardamom, cloves, cinnamon, bay leaf) and sauté for 30 seconds until fragrant.
- Add sliced onions and cook until golden brown, stirring frequently (about 8-10 minutes).
- Stir in ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
- Add the mutton pieces and sear on all sides until lightly browned (about 5-7 minutes).
- Reduce heat to low. Stir in Kashmiri red chili powder, turmeric, coriander powder, cumin powder, and asafoetida. Cook for 1-2 minutes, stirring continuously to prevent burning.
- Gradually add the whisked yogurt, one tablespoon at a time, stirring constantly to prevent curdling. Cook until the yogurt is fully incorporated and the oil starts to separate.
- If using, add tomato puree and cook for 5 minutes until it thickens and blends with the masala.
- Pour in water or mutton stock, bring to a simmer, then cover and cook. If using a pot, simmer on low heat for 1-1.5 hours, or until mutton is tender, stirring occasionally. If using a pressure cooker, cook for 15-20 minutes after the first whistle, then let the pressure release naturally.
- Once the mutton is tender, uncover, add garam masala, and stir well. Simmer for another 5 minutes to allow flavors to meld.
- Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 45 g |
| Fat | 28 g |
| Saturated Fat | 12 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Rogan Josh in an airtight container. The flavors often deepen overnight.
Freezer Up to 3 months
Portion cooled curry into freezer-safe bags or containers. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of water if it’s too thick. Microwave in 1-minute intervals, stirring in between.
Chef’s Corner
- For authentic flavor, use good quality Kashmiri red chili powder – it provides a beautiful red color without excessive heat. If unavailable, use paprika for color and a pinch of cayenne for heat.
- Always add yogurt gradually and stir continuously on low heat to prevent it from curdling. Ensure the yogurt is at room temperature before adding.
- Browning the onions properly is key to the dish’s depth of flavor and color. Don’t rush this step.
