In this edition of TM Food Corner, we bring you a popular, mouth-watering Indian dish called Mutton Rogan Josh, which is one of the signature recipes of Kashmiri cuisine. The dish was originally brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine.

4 Servings.

Time: 45 min


500 gm mutton

1/4 cup mustard oil

1 pinch asafoetida

1 teaspoon cumin seeds

2 cinnamon

6 peppercorns

3 black cardamom

3 red chilli

3 teaspoon powdered fennel seeds

1 teaspoon ginger powder

1 tablespoon coriander powder

3/4 cup hung curd

1 pinch saffron

1/4 teaspoon garam masala powder

1/4 cup grated khoya

15 gm blanched & peeled, crushed to paste almonds

2 ml kewra

4 pinches salt

1 teaspoon red chilli powder

1 cup water

For Garnishing

2 sprigs coriander leaves


How to make Mutton Rogan Josh

Step 1 / 7

In a large-bottomed flat pan, heat mustard oil on medium flame.

Step 2 / 7

Add asafoetida (heeng), cumin seeds(dhania dana), cinnamon(darchini), cloves, peppercorns, cardamoms and whole red chillies.

Step 3 / 7

Fry all the spices quickly in the flat pan on low flame. Now add mutton pieces and cook on medium flame for another 10 minutes. Now add some required amount of water and cook it covered for a jiffy.

Step 4 / 7

When the mutton pieces are mellowly soft and cooked just the halfway, add all fried ground spices along with the pinch of saffron and mix well. Cook covered for 2-3 minutes.

Step 5 / 7

Now add salt to taste along with freshly prepared whisked hung yogurt and cook for about 3-4 minutes. Now add the most needed garam masala powder, delicious grated khoya, slightly crushed almond paste and kewra water.

Step 6 / 7

Stir the mixture slowly and cook the mutton on nearby low flame till it is cooked soft and completely boiled.

Step 7 / 7

Garnish it with fresh coriander leaves and Italian herbs along with red chillis. Serve hot with Lachha Paratha or Naan or Rice or Jeera Rice.