This Authentic Mutton Rogan Josh is a Kashmiri mughlai style Lamb Curry made with spices like fennel seeds and dry ginger. Spicy, loaded with yummy flavours this is a perfect easy to make curry to mop with some yummy loaf of bread. I love to cook this dish for my family, and so would you, hop on the making!


  • 1 kilograms chopped into cubes mutton

  • 1/2 teaspoon asafoetida

  • 2 cinnamon

  • 5 black cardamom

  • 1 1/4 teaspoon ginger powder

  • 150 gm hung curd

  • salt as required

  • 1 1/2 cup water

  • 2 1/2 tablespoon milk

  • 1/2 cup ghee

  • 1 1/4 teaspoon cumin seeds

  • 1 teaspoon peppercorns

  • 4 red chilli

  • 1 1/4 tablespoon coriander powder

  • 2 pinch saffron

  • 1 tablespoon red chilli powder

  • 1 1/2 tablespoon fennel seeds powder

  • 1 1/4 tablespoon all purpose flour


  • 2 sprigs coriander leaves


  • First, prepare the saffron milk by soaking saffron in milk. Next, Put a pressure cooker and heat milk fat in it. When the butter is hot enough, add the whole spices and fry for a few seconds.

  • Then, add whole red chillies, cumin seeds and asafoetida in the pressure cooker and fry for a few seconds. Afterwards, add the mutton pieces in it and stir well. Cover with the lid but don’t close it, and cook the mutton for 5-6 minutes on medium to high flame. You will notice the meat will turn light brown in colour. After 5 minutes, remove the lid and 1/2 cup of water in it and stir well with the spices. This will help the mutton in soaking the flavour of all the spices. Then, lower the flame and cook the mutton for 10-15 minutes.

  • Meanwhile, take a small bowl and add all-purpose flour along with yogurt in it, mix well. In this yogurt mixture, add saffron milk (step 1), salt, fennel powder, coriander powder, red chilli powder and dry ginger powder (sooth powder). Mix all the spices well in the yogurt. Once done, add into the pressure cooker. Stir well using a ladle and cook the mutton in yogurt for at least a minute.

  • Then, add 1 cup of water in the pressure cooker and slow cook the mutton for 1-2 hours. Stir in between so that it doesn’t stick to the bottom. You can also pressure cook the mutton for 5-6 whistles. Once done, garnish and serve hot with rice.