Mutton Roganjosh

Mutton Roganjosh by Chef Deepak


  1. Mutton – 1 Kg
  2. Onions – ½ Kg
  3. Yoghurt – 200gms
  4. Cinnamon – 2 sticks
  5. Green Cardamoms – 4
  6. Black Cardamoms – 3
  7. Tej pattas – 4
  8. Cloves – 6
  9. Peppercorns
  10. Tomato Puree – 100gms
  11. Deghi Mirch – 2 Tablespoons
  12. Coriander Powder – 2 Tablespoons
  13. Garam Masala Powder – 1 Tablespoons
  14. GingerGarlic Paste – 2 Tablespoons
  15. Salt – to taste
  16. Oil – 200gms


Mix the yoghurt with the ginger-garlic paste, deghi mirch coriander powder and salt. Marinate the mutton in the yoghurt paste for at least 2 hours. It can even be marinated overnight.

Heat oil in a pan. Add the dry spices and the onions and cook till the onions are soft. Add the mutton, garam masala and salt and brown till the oil separates. Now add the tomato puree and brown again. Add water and simmer on low heat till meat is tender about 30 minutes. Adjust seasoning and gravy consistency.

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Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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