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This recipe is classed as easy

Rating 3.04 / 5 (273 votes)

Prep time:
15 min, plus overnight marinade
Cook time:
6 hrs

Ravinder Bhogul marinates a shoulder of mutton overnight before cooking slowly in a curried yogurt and tomato sauce


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.


  • 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

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

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Latest Comment


This is one of the best dishes I have ever cooked.I had a party of 20 people and everyone raved about this curry,its so easy and fantastic for parties as you can forget about it once its in the oven, also great for Sundays great to come home to after a good walk. Fantastic.

karenW43658 karenW43658  Posted 30 Aug 2014 12:35 PM

This is a great dish. Could someone please tell me the brand/model of spice grinder Ravinder used in this show? I've tried to find it with no luck! Thanks :-)

carmenN36455 carmenN36455  Posted 23 Aug 2013 3:16 PM

In terms of the chillies, Ravinder Bhogul uses small Kasmiri chillies which are not overly spicy but help give flavour to the dish. Use Kashmiri chillies if you can find them but we suggested using green chillies in the method as they are far more commonly available in the UK.

Tom_Good_Food Tom_Good_Food  Posted 25 Feb 2013 9:45 AM

Hi FARAHK, thanks for your comment. As with many recipes, marinating the meat gives a real depth of flavour so it's worth the wait - but if you skip it because you don't have time, it won't alter the way you make the recipe.

I thought you might like to take a look through our slow cook recipes, including brand new recipes that we just added today - [link]

Hope you can find one you like!

Anna -Good Food Anna -Good Food Posted 22 Feb 2013 5:43 PM

i watched this a few weeks ago and wanted to try it however, on the program she did not marinate over night? and also she used kashmiri red chillies.. please can you tell me whether there is another similar recipe that is a slow cook for 6 hours.

FARAHK24987 FARAHK24987 Posted 20 Feb 2013 2:15 PM

did this curry for a family get together, it was such a success it is requested now on a regular basis, it is tender, succulent and once in the oven you can forget about it, i have put it in on low in a morning and ate it at 9 at night. great for a get together or a leisurely Sunday. Fantastic.

KarenW63999 KarenW63999 Posted 26 Jan 2013 9:18 PM

Amazing recipe, just about to start the marinade. However, in the instructions (point 2) it advises turmeric, but I can't see this in the ingredients list. I'll add a teaspoon but recommend you change it.

WellReadBlonde WellReadBlonde Posted 20 Jan 2013 9:27 PM

Sorry AngeelaS48943. We've amended the recipe now.

Hope you enjoy this tasty curry!

Deborah - UKTV Deborah - UKTV Posted 02 Mar 2012 12:29 PM

Can you please tell me when do you add the spice mix to the recipe doesn't tell you when only how. Thank you

AngeelaS48943 AngeelaS48943 Posted 29 Feb 2012 4:42 AM

Thanks for pointing that out Peter... I've sorted it out now! Sorry for the mistake.

Charlotte - Good Food Charlotte - Good Food Posted 16 Feb 2012 2:11 PM

You have the wrong picture accompanying this recipe!! I think this picture shows Aktar Islam's Lamb Rogan Josh, and the picture on his Lamb Rogan Josh recipe is of this Mutton Rogan Josh. Also, the list of ingredients for this recipe does not include any mutton !!! Was someone having an off day?

PeterB4186 PeterB4186 Posted 15 Feb 2012 5:21 PM