• Cooking Time: 1 hour
  • Servings: 4
  • Preparation Time: 10 minutes
  • Mutton pieces - 500 gm
  • Fresh yogurt - 300 gm
  • Ratanjot - 1 stick
  • Fennel powder - 1 tbsp
  • Dry ginger powder - 1 tsp
  • Saffron - few
  • Asafetida or hing - 1 pinch
  • Mustard oil - 4 tbsp
  • Kashmiri red chili powder - 2 tsp
  • Green cardamoms - 3
  • Cloves - 4
  • Mutton stock - 1 cup
  • Salt to taste
  1. Heat oil in a heavy bottom pan or presser cooker, add cardamom and cloves, fry for 1 minute.
  2. Add mutton, fry for 5 to 10 minutes till well fried, the color will turn brown.
  3. Take yogurt in a mixing bowl, add ginger powder, saffron, asafetida, salt, and fennel powder together to mix well.
  4. Add 3 or 4 tbsp mutton stock with the yogurt, pour the mixture on the mutton, simmer the heat and cover the pan until mutton almost cooked or presser cook the mutton, wait for 4 or 5 whistles.
  5. In another frying pan add oil and ratanjot stick, slowly fry it, the amazing red color will come out gradually, add little oil slowly.
  6. Strain the oil, pour on mutton, add little mutton stock, the dish is little dry. in Kashmiri style the gravy is less but you can add stock as per you need gravy, but too much gravy can spoil the original taste of rogan josh.
  7. Cook till mutton will be tender to eat.
  8. Serve hot.
Rogan Josh is one of the popular mutton recipes of Kashmiri cuisine. Learn the step-by-step recipe process for making this Rogan Josh easy recipe.