Recipe for Rogan e Nishat


Recipe by Ashish Tiwari, Brand Chef at Azure Hospitality Pvt. Ltd)

Rogan e Nishat is a rich and aromatic Mughlai dish made with tender pieces of meat cooked in a flavorful gravy infused with saffron and spices. The dish is known for its vibrant red color and exquisite taste, often served as a centerpiece at special occasions.


•           500 grams Lamb chops

•           300 grams Tomato

•           300 grams Onion, sliced

•           6 Black Cardamom

•           6 Green Cardamom

•           10 grams Cumin seeds

•           5 Bay leaves

•           5 grams Cloves

•           50 grams Coriander Seeds

•           50 grams Ginger Paste

•           50 grams Garlic Paste

•           30 grams Coriander Powder

•           5 grams Red Chili Powder

•           20 grams Deggi Chili Powder

•           10 grams Cumin Powder

•           500 ml Oil

•           Salt to taste


1.         Wash and clean the lamb chops. Allow excess water to drip off.

2.         Make a puree of the tomatoes.

3.         Peel, wash, and slice the onions.

4.         Heat oil in a heavy-bottomed pan. Add coriander seeds and whole spices (black cardamom, green cardamom, cumin seeds, bay leaves, cloves). Let the spices crackle.

5.         Add the sliced onion and cook until golden brown.

6.         Season with salt.

7.         Add the lamb chops and cook until they are 75% cooked.

8.         Stir in the ginger paste and garlic paste, cooking until the raw flavor dissipates.

9.         Add coriander powder, red chili powder, and deggi chili powder dissolved in a little water. Cook for 2 minutes.

10.       Pour in the tomato puree and mix well.

11.        Place the lamb on dum (slow cooking) in a sealed pot and cook for about 15 minutes until the lamb is fully cooked and tender.

12.       Serve hot with bread or rice of your choice.