Mutton Rogan Josh in TVF stoneware kalchatti
In: Blog, Recipes

Tender, succulent meat marinated in authentic Indian spices and slow cooked on stone – this Mutton Rogan Josh recipe will transport you back in time. This dish that is native to Kashmir, has become popular all over India; we now bring it into your kitchens with the authentic taste that can only come in a stone vessel.

Mutton Rogan Josh in TVF stoneware
Bubbling yummy mutton curry in TVF stoneware kalchatti

The unique flavor that you get in stoneware is unbeatable. Stoneware ensures that your meat cooks perfectly without becoming too dry. The flavors from the spices are absorbed into the meat making each bite a pleasure sent down from heaven!

Enough talk; let’s get to the recipe:


For marination:

  • 1 kg – Mutton
  • 1 tbsp – coriander powder
  • 1 tbsp – Red chilli powder (Kashmiri chilli is best)
  • 2 tbsp – ginger-garlic paste
  • Salt to taste

For cooking:

  • 2 large onions, thinly sliced
  • 2 tbsp – ginger-garlic paste
  • 1 packet tomato puree (you could blanch 6 tomatoes and puree them instead)
  • 1 tbsp – cumin powder
  • 1 tbsp – chilli powder
  • 1 cup – Yoghurt
  • 1 cup cashew nut paste (fry 100 gms cashewnut and grind into paste)
  • 1 tbsp – Garam Masala powder
  • Oil
  • Salt to taste

Garam Masala (do not grind):

  • 6 peppercorns
  • 3 green Cardamoms
  • 4 cloves
  • 2 small cinnamon sticks
  • 4 Bay Leaves
  • 1 tsp saunf


  1. Marinate the mutton with all ingredients for margination and keep overnight for best taste. Else at least an hour.
  2. Keep the stone kalchatti on a medium flame with a little oil. When the oil heats up, add the whole garam masala ingredients.
  3. When the spices splutter, add in the onion and fry till golden brown.
  4. Now add ginger-garlic paste and fry till the raw smell reduces.
  5. Add mutton pieces and sauté on high heat for 5 mins.
  6. Reduce heat and add the coriander, chilli, cumin powder.
  7. The juices from the meat will now start seeping out. Saute on medium heat till the water dries up.
  8. Now add tomato puree and sauté till oil separates.
  9. Add 2 cups of water and cook till mutton is done. I recommend keeping it on a reduced flame and cooking it for an hour or more.
  10. When the mutton looks well cooked, whisk in the yogurt.
  11. Add the cashewnut paste.
  12. Add in the garam masala powder and do not allow to boil over.
  13. Remove from heat just as it starts to boil and garnish with chopped coriander.
  14. Serve it straight out of the stone kalchatti. You will be amazed at how long the kalchatti retains the heat.

You can get the stoneware kalchatti here:

Stoneware Traditional Kalchatti (2 sizes)