Heat the ghee in a pot, sauté the spices before adding the meat.

Cook the meat under the low heat until lightly brown.

Mix well the plain yogurt, fennel seed powder, chili powder and ginger paste to a smooth paste and add into the pot.

Add in the water and season it with AJI-NO-MOTO and salt. Let the mutton cook until soften on medium heat. Stir it occasionally.

Ready to be served.

Add all dry ingredients to a mixing bowl.

Slowly add water and mix until dough starts to form.

Now add the oil and knead for a further 5 minutes until a smooth dough forms.

Cover and allow to rest for 5 minutes (dough can be refrigerated for 2-3 days).

Roll dough into mini balls and flatten with the rolling pin.

Drop into hot oil and cook till golden brown. Drain onto paper towels to remove excess oil.

Add to the hot oil, cook until golden brown. Drain on a paper towel to remove excess oil.

Ready to serve with Mutton Rogan Josh.

With the application of AJI-NO-MOTO®, it is able to reduce about 14% of sodium while maintaining the same deliciousness of the dish.