Recipe: Rogan Gosh


  • 1 lb. mutton or lamb, cut into bite-sized pieces
  • I Tablespoon vegetable oil (not olive oil) plus more oil for frying potato and onion garnishes
  • Whole spices: 10 to 12 whole black peppercorns, 6 whole cloves, and one 3” piece cinnamon stick 
  • 2 medium onions, finely chopped
  • 1 ½ Tablespoon ginger garlic paste
  • 2 tomatoes, finely chopped
  • 1 rounded teaspoon ground black pepper
  • 1 rounded teaspoon cayenne or ground hot pepper
  • 1 rounded teaspoon ground turmeric
  • 2 rounded teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 medium potatoes cut into slices and fried until golden brown, for garnish
  • 1 onion, sliced and fried until golden brown, for garnish
  • Chopped cilantro for garnish


  1. Salt the pieces of meat and set aside.
  2. Heat 2 Tablespoons oil in a large pot over medium high heat.  When oil is hot add whole spices (pepper, cloves and cinnamon) and stir briefly. 
  3. Add finely chopped onions and fry until golden brown.
  4. Add ginger garlic paste and cook, stirring, until incorporated.  Then add diced tomatoes and continue to cook for a few minutes.
  5. Add all the powdered spices and fry for about 5 minutes, stirring
  6. Add the meat and let it cook for about 5 minutes on low heat.  Then add 1 ½ cup water and let it simmer at least 30 minutes or till tender. 
  7. When the meat is tender, put in the fried potatoes and simmer for another five minutes.
  8. Serve in a bowl garnished with fried onions and chopped cilantro, accompanied by rice, naan or other Indian bread.

Note:  If the Rogan Gosh is cooked in a pressure cooker, the cooking time will be shorter. 



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