Mutton Rogan Josh



  • 500 gm mutton
  • 1 pinch asafoetida
  • 2 cinnamon
  • 3 black cardamom
  • 3 teaspoon powdered fennel seeds
  • 1 tablespoon coriander powder
  • 1 pinch saffron
  • 1/4 cup grated khoya
  • 2 ml kewra
  • 1 teaspoon red chilli powder
  • 1/4 cup mustard oil
  • 1 teaspoon cumin seeds
  • 6 peppercorns
  • 3 red chilli
  • 1 teaspoon ginger powder
  • 3/4 cup hung curd
  • 1/4 teaspoon garam masala powder
  • 15 gm blanched & peeled,crushed to paste almonds
  • 4 pinches salt
  • 1 cup water


  • In a large-bottomed pan, heat mustard oil on medium flame and switch on SUNFLAME LANCER CHIMNEY alongside to prvent the smells of cooking from going out.
  • Add asafoetida (heeng), cumin seeds, cinnamon, cloves, peppercorns, cardamoms and whole red chillies.
  • Sauté all the spices in the pan on low flame. Now add mutton pieces and cook on medium flame for 10 minutes. Now add some water and cook covered.
  • When the pieces are soft and cooked half way, add all ground spices along with saffron and mix well. Cook covered for 2-3 minutes.
  • Now add salt along with whisked hung yogurt and cook for about 3 minutes. Now add the garam masala powder, grated khoya, almond paste and kewra water.
  • Cook the mutton on low flame till it is tender.
  • Garnish it with fresh coriander leaves and red chillis. Serve hot with naan or rice.

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