Mutton Roganjosh

img_20180713_204351530~2740424143..jpgIts been almost more then twenty years now that I have been cooking Mutton Roganjosh,Kashmiri style.This recipe actually comes from our most celebrated Indian chef Sanjeev Kapoor’s book on” Indian Food” which I purchased twenty one years back.For me it was actually unbelievable back then,that a meat dish can be prepared without using onions,ginger and garlic paste.The use of fennel in the recipe sounded wiered .But,nonetheless I tried the recipe and to my amazement, it came out so flavorful that rest is a history now.Ever since, I have been cooking this recipe and I find it so simple and easy to cook that does not involve too much of ingredients and preparation and is very much appreciated too .The recipe that follows below has slight variation in terms of use of whole spices and the quantity of the spices, but keeping intact the soul of the dish.img_20180713_185048174~21510880528..jpg



  • 1.5 kg mutton(curry cut or mixed pieces)
  • 4-5 black cardamom
  • 1/2 tsp black pepper corns
  • 2 ” cinnamon stick
  • 10 cloves
  • 1/2 tsp hing powder(asafoetida)
  • 2 tbsp coriander powder
  • 1 tbsp Kashmiri red chlili powder
  • 1 tbsp ginger powder
  • 1 tbsp fennel powder
  • 1 1/2 cup thick curd
  • Salt to taste
  • Ghee/oil 4-5 tbsp
  • Chopped coriander for garnishingimg_20180713_1828045371761025406.jpg


  • Heat oil/ghee in a vessel or pressure cooker.
  • Add hing powder and whole spices(cinnamon,black pepper corns,cloves,black cardamom) and let them crackle.
  • Add the mutton and stir fry till its moisture evaporates.
  • Add the powdered spices(coriander powder,fennel powder,ginger powder and red chili powder).Mix well and cook for 3-4 minutes .
  • Add whipped yogurt and mix well.
  • Add in the salt according to taste and about a cup of water.Put on the lid and cook on very low heat for about 1.5 hr till it is nicely done stirring in between.If using pressure cooker cook for about 4-5 whistles.However, the taste is exceptionally delicious if it is cooked on very low fire in a normal vessel .
  • Adjust the consistency of the gravy as per your choice.Usually this dish is preferred in medium thin gravy that has a layer of oil/ ghee on top and is served along with roomali rotis or rice.img_20180713_204346266~21384553317..jpg
  • Serve hot garnished with coriander and ENJOY !!!

Till then Happy Cooking!!!!!

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