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Rogan Josh
The celebrated Kashmiri lamb curry with Kashmiri chilli, whole spices and yoghurt — deep red and aromatic.
Ingredients
Instructions
Fry onions in ghee 20 minutes until deep golden brown.
Add garlic and ginger, cook 2 minutes.
Add whole spices and ground spices, cook 2 minutes.
Add lamb and brown well on all sides.
Add yoghurt a tablespoon at a time, stirring between each addition.
Add 200ml water, cover and simmer on low heat 1.5 hours until lamb is tender.
Remove lid and reduce sauce until thick and clinging to meat.
Scatter with coriander and serve with basmati rice and naan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
