Meat Masala - Gourmet Spice

Mutton Rogan Josh – Maharani Masale Style

Ingredients

• Mutton (goat/lamb) – 700g
  
• Mustard oil / ghee – 4 tbsp
  
• Onion paste – 2 medium onions
  
• Ginger-garlic paste – 2 tbsp
  
• Curd (whisked) – ½ cup
  
• Maharani Masale Meat Masala – 2.5 tbsp
  
• Maharani Masale Kashmiri chilli powder – 1½ tsp (for colour & mild heat)
  
• Maharani Masale Lakadong Turmeric – ½ tsp
  
• Fennel powder – 1 tsp
  
• Dry ginger powder (sonth) – ½ tsp (optional for authenticity)
  
• Bay leaf – 1
  
• Cinnamon stick – 1 inch
  
• Black cardamom – 1
  
• Cloves – 4
  
• Water – as required
  
• Salt – to taste
  
• Fresh coriander – to garnish
  

Method

1. Heat oil/ghee, add whole spices:
   bay leaf, cinnamon, cardamom, cloves — sauté until fragrant.
   
2. Add onion paste, cook on medium flame until golden & oil separates.
   
3. Add ginger-garlic paste, sauté till raw smell disappears.
   
4. Mix whisked curd slowly, stirring continuously so it doesn’t split.
   
5. Add mutton, fry/roast (bhuno) on medium heat 10–12 mins till meat seals & oil releases.
   
6. Add:
   Maharani Masale Meat Masala
   

Maharani Masale Kashmiri chilli powder

Maharani Masale Lakadong Turmeric

& Salt.

Mix well & cook again for another 3–4 mins.

1. Add fennel powder & dry ginger powder — signature Rogan Josh flavour.
   
2. Add hot water (1–1.5 cups), mix, cover & cook:
   Pressure cooker: 5–6 whistles
   Slow simmer (authentic): 60–90 mins until tender
   
3. Once cooked, simmer gravy till thick, glossy & aromatic.
   
   Finish with little ghee & coriander.
   

Serve With

• Kashmiri roti / tandoori roti
  
• Steamed basmati rice / saffron rice
  
• Kashmiri salad & lemon wedges

Chef Tip : For deeper red colour (Kashmiri style), bloom chilli in hot ghee/oil separately & pour on top before serving.