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Mutton Rogan Josh - Entrees (Non-Veg)
Preparation time: 30 minutes
Cook Time: 25 minutes
Spicy mutton cooked with topped with fennel powder
  • 4 lb lamb chops (cubed)
  • 1 cup /8 oz water
  • 2 ½ tsp salt
  • ¼ tsp turmeric (haldi) powder
  • 4 tbsp ghee (clarified butter)
  • 1 tsp sugar
  • 5 cloves of garlic, minced
  • 2–3 cloves (lavang)
  • 2–3 bay leaves
  • 2 tsp red chili powder
  • ½ tsp black cumin seeds
  • 8 green cardamom (small elaichi)
  • 2 cinnamon sticks
  • 1 medium onion (chopped)
  • 2 medium cups tomatoes (finely chopped)
  • 2 tsp ginger paste
  • 1 tsp fennel seed powder
  • ¼ cup coriander chopped

Wash the lamb chops and de bone into 1 inch cubes, and pat dry, Rub in 1 tsp salt onto the lamb cubes. Keep aside for about 20 minutes. Boil in 1 cup water, for about 15 minutes, add 1tsp salt, and turmeric to the water before boiling. Strain out the water, to store in a container for later and keep the lamb cubes aside.
  • Heat the ghee (clarified butter) in a kadai (cooking wok). Add chopped onions, sauté till onions appear brown in color, add garlic minced and   cloves, bay leaves, red chili powder, black cumin seeds, cardamom, and cinnamon. Sauté for 2–3 minutes. Add ½ cup whisked yogurt.
  • Add the boiled lamb cubes. Cover with a lid and Cook over medium heat until the lamb is lightly browned.
  • Add the tomatoes and ginger paste. Fry until the oil separates from the gravy.
  • Add the strained water and cover. Boil until the lamb is tender.
  • Add the fennel seed powder. Cover and simmer for another 10 minutes on low heat.
  • Garnish with finely chopped coriander leaves.
  • Serve with hot steamed rice or Indian bread.