Rogan Josh

40 minutes
Prep: 5 minutes | Cook: 35 minutes | Servings: 4


½ cup Mustard oil

3-4 Cloves

1-2 Green cardamom

500 gm mutton

¾ cup curd

A few strands of saffron

1 tsp Dried ginger powder

½ tsp Fennel powder

¼ tsp Asafoetida

1 ½ tbsp kashmiri Red chilli powder

¼ cup mutton stock

Salt to taste

1-2 Ratanjot

½ cup ghee



  • Heat a saucepan, add mustard oil, cloves, green cardamom, mutton and saute well.
  • In a bowl, add curd, saffron strands, dried ginger powder, fennel powder, asafoetida, kashmiri red chilli powder and mix well, transfer it into a saucepan.
  • Add salt to taste and let it cook. Add little mutton stock mix well and cover it with the lid.
  • cook till the meat is tender.
  • In a pan, add ghee, ratanjot once it leaves the colour, strain the mixture and transfer it into the saucepan and mix well.
  • Serve hot with naan.