This Rogan Josh recipe is a traditional and aromatic dish that’s perfect for a comforting meal. The rich, flavorful curry made with tender mutton and a blend of aromatic spices is sure to satisfy your taste buds. The use of yogurt and fennel seed powder gives it a distinctive, slightly tangy and aromatic taste that’s balanced perfectly with the heat from Kashmiri red chili powder. Whether served with steamed rice or naan, this dish is a crowd-pleaser that brings warmth and indulgence to your dining table. Enjoy the bold flavors and tender meat in every bite!

Ingredients

 

For the Curry:

Mutton – 500 gms

Ghee or Oil – 2 tbsp

Asafoetida (Hing) – 1 tsp

Curd (Yogurt) – 2-3 tbsp

Salt – 1 tsp

Kashmiri Red Chilli Powder – 2 tbsp

Water – 2 cups (or more, as needed)

 

Spices:

Cloves – 3-4

Cinnamon – 1-inch stick

Green Cardamom – 3-4

Black Cardamom – 1

Fennel Seed Powder – 2 tsp

Dried Ginger Powder – 1 tsp

Rice Powder – 1 tbsp (to thicken)

Shah Jeera (Caraway Seeds) – 1 tsp (for finishing)

 

Method

 

1.Heat the Oil:

In a pressure cooker, heat the ghee or oil over medium heat.

2.Add Whole Spices:

Once hot, add the cardamom, cinnamon, and cloves. Sauté until the spices begin to sizzle and release their aroma.

3.Brown the Mutton:

Add the mutton to the cooker and sauté on high heat for 1-2 minutes.

Reduce the heat to medium and continue to fry for another 5-6 minutes until the meat is slightly browned.

4.Prepare the Yogurt Mixture:

In a mixing bowl, whisk together the yogurt, Kashmiri red chilli powder, fennel seed powder, dried ginger powder, salt, and rice powder. If the yogurt is too thick, add a little water to make a smooth paste.

5.Add Hing:

Once the meat is light brown, add asafoetida (hing) to the cooker and mix well. Cook for an additional 3-4 minutes on medium heat.

6.Combine Yogurt Mixture:

Add the prepared yogurt mixture to the cooker. Stir well to coat the meat.

7.Add Water and Cook:

Pour in 2 cups of water (or more, depending on desired consistency). Close the cooker lid. Bring to pressure for 2 whistles, then reduce the heat to medium and cook for another 10-15 minutes.

8.Final Adjustments:

Once done, allow the pressure to release naturally. When the steam of the cooker cools down, open the lid and add Shah Jeera to the curry. Mix well.

9.Serve:

Serve hot with steamed rice or naan, garnished with fresh coriander leaves if desired.

 

Serving Suggestion:

Enjoy your aromatic and flavorful Rogan Josh with a side of basmati rice or warm naan!

Nutritional Breakdown per Serving (Approx.):

Calories: 350-400 kcal

Protein: 30-35 grams

Fat: 25-30 grams

Saturated Fat: 10-12 grams

Carbohydrates: 10-12 grams

Fiber: 1-2 grams

Sugar: 3-4 grams

Sodium: 700-800 mg

Cholesterol: 80-90 mg

Calcium: 40-50 mg

Iron: 2-3 mg