Mutton rogan josh

Ravinder Bhogul marinates a shoulder of mutton overnight before cooking slowly in a curried yogurt and tomato sauce
Mutton rogan josh
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 15 minutes plus overnight marinade
  • Effort: easy


  • 1 whole shoulder of mutton
  • ghee, to fry
  • 2 red onions, roughly chopped
  • 6 fat garlic cloves, crushed
  • 1 heaped tbsp freshly grated ginger
  • 1-2 green chillies
  • ghee, to fry
  • 150 g natural yogurt
  • 1 lime, juice only

For the spice mix

  • 1 tbsp fennel seeds, toasted
  • 1 tbsp cumin seeds, toasted
  • 1 tbsp coriander seeds, toasted
  • 1 tbsp poppy seeds, toasted
  • handful cashew nuts, toasted
  • 2 tbsp dessicated coconut, toasted
  • 1/2 tsp cloves, toasted
  • blade of mace, toated

For the curry

  • ghee, to fry
  • 2 large red onions, finely sliced
  • good grating of nutmeg
  • 1/2 tin canned chopped tomatoes, blitzed
  • 1 tbsp tomato purée
  • 1 tbsp sugar
  • 1 large pinch saffron
  • 200 g natural yogurt

To garnish

  • few drops rose water
  • 1 handful chopped coriander
  • 1 handful chopped mint leaves


1. In a blender, blitz the two chunkily chopped onions, the garlic, ginger and the chillies.
When you have a paste, fry it in a little of the ghee over a medium heat for about 10 minutes or until the onion is brown, sticky and well cooked.

2. Lay the mutton shoulder in a dish. Cover with the fried onion paste, turmeric, yoghurt and lime juice. Mix well and leave it to marinate for a few hours or preferably overnight.

3. Preheat the oven to 150C/130C fan/gas 2. Put the marinated lamb and all the marinating juices in a pan with some heated oil, and fry for about ten minutes, turning the joint over to seal the meat.

4. For the spice mix: grind all the ingredients together in a spice mill.

5. For the curry: fry the red onions in a pan until golden, add some grated nutmeg and the spice mix. Cook for a further couple of minutes. Then add the tomatoes, tomato puree, some sugar and a pinch of salt.

6. Crush the saffron in a pestle and mortar with 2 tablespoons of warm water and pour into the pan.

7. Add a little more warm water to the pan and then pour in the yogurt. Mix well, and pour the sauce over the mutton shoulder. Cover the joint with foil, and place in the oven for 4-6 hours.

8. Remove from the oven and scatter over the garnishes.

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