You are here

Traditional Indian Rogan Josh

daniel.d's picture
Rogan Josh has the merit of being a dish for royal families. It was originated from Mughal families who treated this dish as a specialty and gave much attention to its preparation.
  Cooking oil/Mustard oil 4 Tablespoon
  Cinnamon sticks 2
  Cloves 6
  Black cardamoms 4
  Bay leaves 2
  Finely sliced onion 1 Kilogram (Per Kg Of Mutton)
  Ginger paste 1 Tablespoon
  Mutton 1 Kilogram, chopped into 1 inch pieces
  Salt To Taste
  Drinking water 1⁄2 Cup (8 tbs) (Cup Equals Jug)
  Chili powder 2 Tablespoon
  Fennel powder 1⁄2 Teaspoon
  Ginger powder 1⁄2 Teaspoon
  Whisked yoghurt 1⁄2 Cup (8 tbs)

Heat the oil in the cooking pot for about 5 minutes. Break and add cinnamon sticks, cloves, black cardamoms, bay leaves and sliced onions. Stir continuously and wait till the onions are fried golden brown but not burnt.
Quickly add ginger garlic paste once the onions have turned golden brown. Mix the paste with the frying onions and then add chopped mutton pieces. Braise the mutton for about 2 to 3 minutes, until it is evenly coloured. Add some water to help make some gravy while it is being braised.
After 3 minutes and adding water, add some salt for good taste. Stir gently for a while and then cover the cooking pot with its lid. Let it cook until the mutton has turned soft, which means 20 to 25 minutes on moderate heat. After this, the mutton and the gravy should turn light brown and mutton is soft to touch.
Add some chilli powder, dried ginger powder and fennel powder to the cooking pot while the mutton is cooking. After a minute, add yoghurt to help it cook better. The dish is ready to serve whenever you feel the gravy is thick enough to your liking.
Original Kashmiri cook the meat with mustard oil. First add fennel powder, asafoetida, and then the mutton. Top it with garlic paste and cook it till it is dry.
Instead of using water while braising the mutton, you can use stalk of chicken bones to make it juicier.
While adding chilli powder, you can first mix it with water so that it can help spread nicely in the cooking pot and give a reddish colour.
You can use Kashmiri chilli powder for a more authentic use.
You can cook the mutton 10 minutes further to make the gravy thick and shiny.

Recipe Summary

Main Dish
Dry Curry
Rogan Josh has the merit of being a dish for royal families. It was originated from Mughal families who treated this dish as a specialty and gave much attention to its preparation. Mughals who mostly settled in the Indian plains, faced a hot weather that would often make them flee to colder areas, like the Kashmir. In colder areas, this dish was thoroughly enjoyed and hence it earned its name as Rogan Josh. Rogan means oil and Josh means passion or heat in Persian. This dish is heated to a temperature that turns into a reddish colour. Since it is a core dish of the Eastern origins, there is a strong mix of spices that gives it a very rich taste and content. This dish has grown with more variants and the original is no longer easily available in restaurants but commonly it is rich and hot in taste. It is a very typical recipe for the Indian cuisine.

Rate It

Your rating: None
Average: 4.7 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2995 Calories from Fat 1660

% Daily Value*

Total Fat 186 g285.9%

Saturated Fat 61.3 g306.4%

Trans Fat 0 g

Cholesterol 685.6 mg228.5%

Sodium 1381.4 mg57.6%

Total Carbohydrates 126 g42%

Dietary Fiber 32.4 g129.7%

Sugars 50.3 g

Protein 210 g420.5%

Vitamin A 183.5% Vitamin C 162.4%

Calcium 63.1% Iron 145.1%

*Based on a 2000 Calorie diet

Traditional Indian Rogan Josh Recipe