A bowl of Mutton Rogan Josh, is a comforting dish made with tender, slow-cooked goat meat in a fragrant, spice-infused gravy with a beautiful red colour. Traditionally, it’s made with yogurt and a mix of bold spices, but I’ve added a little twist—a splash of cream to make it extra creamy and delicious.
The cream gives the gravy a smooth, silky texture and balances the spices perfectly. It makes the dish richer and adds a restaurant-style...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Rinse the mutton pieces thoroughly and drain well.
Combine the mutton with yogurt, ginger-garlic paste, salt, turmeric, and cream in a large bowl. Mix until the pieces are evenly coated.
Cover and marinate for at least 30 minutes. For deeper flavors, refrigerate overnight.
Grind ginger, garlic, and green chillies into a coarse paste.
Heat oil in a heavy-bottomed pot over medium heat. Add bay leaves, black cardamom, green cardamom, cloves, cinnamon stick, star anise, coriander seeds, black peppercorns, mace, and nutmeg. Stir until they release their aroma.
Add the ginger-garlic-chilli paste and sauté until golden and fragrant.
Add chopped onions and cook until golden brown and the oil separates.
Stir in tomatoes, cooking until they soften and become mushy.
Add Kashmiri red chilli powder and cook until the oil separates from the masala.
Add the marinated mutton (reserve any excess marinade) to the pot. Sauté on medium-high heat for 6-8 minutes.
Mix in coriander powder, cumin powder, and salt. Add the reserved marinade and cook for a few more minutes.
Pour in hot water, stir well, and bring to a boil.
Reduce the heat to low, cover, and simmer for 60-75 minutes, stirring occasionally.
Check for tenderness—the meat should easily pull away from the bone.
Adjust seasoning if needed. Stir in garam masala and ghee for added richness.
Garnish with freshly chopped coriander. Let it rest for a few minutes before serving.
Serve hot with steamed rice, paratha, tandoori roti, or naan.
For a thinner gravy, add more hot water while simmering.
Adjust salt and spice levels to taste.
Cooking in ghee instead of oil enhances richness.
Slow cooking ensures tender, flavorful meat—avoid rushing the process.
How do I make Mutton Rogan Josh extra tender and flavorful?
To ensure your Mutton Rogan Josh is extra tender and flavorful, marinate the mutton in yogurt, ginger-garlic paste, salt, turmeric, and cream for at least 30 minutes. For deeper flavors, refrigerate it overnight. This allows the spices to penetrate the meat, resulting in a more succulent dish.
What are some good side dishes to serve with Mutton Rogan Josh?
Mutton Rogan Josh pairs beautifully with steamed rice, naan, paratha, or tandoori roti. You can also serve it with a side of raita or a fresh salad to balance the richness of the dish.
Can I make Mutton Rogan Josh without cream for a lighter version?
Yes, you can make a lighter version of Mutton Rogan Josh by omitting the cream. Instead, you can increase the amount of yogurt used in the marinade to maintain creaminess. Alternatively, you can use coconut milk for a different flavor profile.
How should I store leftover Mutton Rogan Josh?
To store leftover Mutton Rogan Josh, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it for up to 3 months. Reheat thoroughly before serving.
What spices are essential for making authentic Mutton Rogan Josh?
Essential spices for authentic Mutton Rogan Josh include bay leaves, black cardamom, green cardamom, cloves, cinnamon, star anise, coriander seeds, black peppercorns, mace, and nutmeg. These spices create the rich, aromatic flavor profile characteristic of this dish.
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨
