65min 2 ppl
Mutton Rogan Josh
170 minutes
2 people
Hard
170 min · 13 steps
Hard: over 60 min or 12+ steps
560 kcalper person
Protein 48g
Carbs 10g
Fats 38g
About this dish
The original, more traditional version of rogan josh made with mature mutton — richer, gamier, and more deeply flavoured than lamb. It takes longer but rewards patience with an extraordinarily complex sauce.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated15 g
- Fresh Corianderto serve
Meat & Poultry
- Bone-In Mutton Shouldercut into large chunks450 g
Dairy & Eggs
- Full-Fat Plain Yogurt75 g
- Ghee1.5 tbsp
- Gheeto drizzle
Tins & Jars
- Tomato Purée1.5 tbsp
- Water or Mutton Stock175 ml
Spices & Seasonings
- Ground Turmeric0.5 tsp
- Salt0.5 tsp
- Dried Kashmiri Chilliesdeseeded and soaked3
- Bay Leaves1
- Green Cardamom Podslightly crushed2
- Black Cardamom Pods1
- Cinnamon Stick0.5
- Cloves2
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder1 tsp
- Ground Ginger0.25 tsp
- Garam Masala0.5 tsp
- Saltto taste
Utensils
- large heavy casserole with lid
- blender
- mixing bowl
- chef's knife
- cutting board
- grater
- wooden spoon
- meat thermometer
Method
1
Cut the bone-in mutton shoulder into large chunks. Finely dice the onion, mince the garlic, and finely grate the ginger.
Approx. 10 minutes
2
Deseed the dried Kashmiri chillies and soak them in warm water for 20 minutes, then drain.
Approx. 20 minutes
3
Mix the yogurt with the turmeric and 0.5 tsp salt. Add the mutton, coat well, cover, and refrigerate overnight to marinate.
Approx. 5 minutes
4
Blend the soaked Kashmiri chillies with 2 tbsp water to form a smooth paste. Set aside.
Approx. 3 minutes
5
Melt the ghee in a large heavy casserole over high heat. Remove the mutton from the marinade and sear in batches for 4–5 minutes, turning until deeply browned. Transfer to a plate.
Approx. 15 minutes
6
Reduce heat to medium. Add the onion, bay leaves, green and black cardamom pods, cinnamon stick, cloves, and cumin seeds. Cook for 15 minutes, stirring occasionally, until deep golden.
Approx. 15 minutes
7
Add the garlic and ginger. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
8
Stir in the tomato purée and Kashmiri chilli paste. Cook for 3 minutes until the colour deepens.
Approx. 3 minutes
9
Add the ground coriander, ground cumin, Kashmiri chilli powder, and ground ginger. Stir for 1 minute.
Approx. 1 minutes
10
Return the seared mutton to the pan. Add the water or stock. Bring to a boil, then reduce heat to very low, cover tightly, and simmer for 1 hour 50 minutes until completely tender. Check the internal temperature reaches 70°C using a meat thermometer.
Approx. 110 minutes
11
Remove the lid and simmer for 15 minutes to reduce and intensify the sauce.
Approx. 15 minutes
12
Stir in the garam masala. Season with salt to taste.
Approx. 1 minutes
13
Serve garnished with fresh coriander and a drizzle of ghee.
Approx. 2 minutes
