Mutton Rogan Josh

Bikramjits.Kitchen's picture

Oct. 19, 2013

Watch this video, follow Bikramjit and treat yourself with this aromatic and rich mutton curry.


Mutton 300 Gram
Mustard oil 2 Tablespoon
Black peppercorns 12 (10
Cloves 5
Green cardamom 6
Dry bay leaf 1
Asafoetida 1/2 Teaspoon
Onion 2 Small , slice
Ginger paste 1 Teaspoon
Garlic paste 1 Teaspoon
Kashmiri red chili powder 1 Teaspoon
Fennel powder 1/2 Teaspoon
Coriander powder 1 Teaspoon
Yogurt 1/2 Cup (8 tbs)
Warm water 2 Cup (32 tbs)
Ginger powder 1/2 Teaspoon (sonth)
Salt To Taste
For garnishing
Chopped coriander leaves 1 Tablespoon



1. In a pan heat mustard oil. Into the hot oil add whole spices (green cardamoms, black peppercorns, cloves, bay leaf) and asafoetida. Stir well.

2. When the spices start to crackle, add sliced onions and fry till golden brown.

3. Add ginger paste and garlic paste. Fry for two minutes.

4. Now add mutton pieces along with kashmiri red chili powder. Stir fry on a high flame for 2 minutes.

5. Pour warm water and season with salt to taste. Cook with closed lid for 40 minutes or till meat is soft and gravy is medium thick in consistency.

6. Add fennel powder, coriander powder, ginger powder, and yogurt. Stir well.


7. Garnish with chopped coriander leaves. Serve with rice, pulao or roti.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 2