Mutton Rogan Josh

Name: Mutton Rogan Josh
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 15 servings
Cuisine: Indian (Punjab)
Ingredients: Bone-in mutton: 800g; Onion, sliced: 300g; Yoghurt, whisked: 150g; Ginger: 25g; Garlic: 6 cloves; Kashmiri chilli powder: 3 tsp; Fennel powder: 2 tsp; Ginger powder (sounth): 1 tsp; Black cardamom: 3; Green cardamom: 5; Cloves: 5; Cinnamon: 2 inch; Bay leaf: 2; Desi ghee: 5 tbsp; Salt: to taste; Kashmiri chilli provides deep red colour without fierce heat — do not substitute.; Fennel powder is the defining flavour of Rogan Josh — do not skip or reduce.; The slow braise extracts collagen from the bones, creating a naturally thick gravy.

🍗 Non-veg🌾 Gluten-free📊 Medium

Slow-braised mutton in a Kashmiri-influenced rich red gravy of whole spices, yoghurt, and Ratanjot-coloured sauce — adopted enthusiastically by Punjab's dhabas and home cooks.

⏱️15 minPrep

🔥120 minCook

🕒135 minTotal

🍽️15Serves

🧺 Ingredients

👩‍🍳 How to make Mutton Rogan Josh

Heat ghee; add all whole spices until fragrant.
Add onions; cook deep golden-brown, 12 min.
Add ginger (grated) and garlic; cook until raw smell disappears.
Add mutton; cook on high until deeply browned on all sides.
Reduce heat; add yoghurt slowly stirring constantly.
Cook until oil surfaces.
Add chilli powder, fennel, sounth.
Add 400ml water.
Slow braise until mutton falls off bone.
Gravy should be thick, dark red, and aromatic with fennel.

📖 Cultural notes

|---|---|---|---|---| | 540 kcal | 44g | 10g | 34g | 2g | Rogan Josh travelled to Punjab from Kashmir along the trade and pilgrimage routes connecting the two regions. Punjabi dhabas on the Jammu Highway adopted it eagerly, and it became a staple of their meat menus. The Punjabi version is typically richer and spicier than the Kashmiri original, reflecting the bolder palate of the plains. ---

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