Roghan Gosht


I had forgotten how much I love #roghangosht It’s so incredibly flavorful and it just hits the spot every single time. I have it with steamed rice and achar and it’s truly the perfect comfort food! Thanks to the instant pot I can make this in just about 30 minutes.

The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine. – Wikipedia

Roghan Gosht

Roghan Gosht

Roghan Gosht is a popular North Indian dish that originated in the Mughlai cuisine. The name "Roghan Gosht" translates to "oil meat," as it is a slow-cooked dish of tender meat cooked in a rich, flavorful gravy made with a variety of aromatic spices and a generous amount of oil or ghee.


  • 1 lb mutton
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 2 tablespoons coriander powder
  • 1 teaspoon Kashmiri red chili powder
  • 2 teaspoons salt or to taste
  • 1 teaspoon red chili powder
  • 1/2 cup yogurt
  • 1/2 cup fried onions
  • 2 tablespoons garlic paste
  • 2 tablespoons ginger paste
  • 3 green chilies
  • 2 tomatoes check
  • 2 tablespoons oil
  • 1 cup water

Spices that need to be ground.

  • 1 cinnamon stick
  • 3 cloves
  • 5-6 peppercorns
  • 2 black cardamoms
  • 4-5 green cardamoms
  • 2 heaped tbsp fennel seeds


  • Heat oil in the instant pot and add your friend onions. Cook for a few minutes then add the mutton. Stir well and in 5 minutes add some water about 1/4 cup.
  • Mix well. Now add all the spices and mix well.
  • Add all the spices labeled spices that need to be ground and grind it to a powder. Mix it with yogurt and add it to the mutton. Mix well
  • Now add the tomatoes and green chilies. And mix
  • Now add your water.
  • Cook for 25 minutes on high pressure. Vent and stir.
  • Enjoy with steamed rice or naan.

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