Kashmiri Lamb Roganjosh

Name: Kashmiri Lamb Roganjosh
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1kg bone-in lamb, cut into pieces; 300g yoghurt; 1 tsp Kashmiri red chilli powder; 2 bay leaves; 4 cardamom pods; 2 cinnamon sticks; 4 cloves; 1 tsp fennel powder; 1 tsp ginger powder; 1/2 tsp hing (asafoetida); 4 tbsp mustard oil; salt to taste

Slow-cooked Kashmiri lamb, simmered gently in a yoghurt and dried spice sauce with whole aromatic spices throughout.

Total time

80 min

Prep

20 min

Cook

60 min

Difficulty

medium

Cuisine

Indian

gluten-free

Ingredients

1kgbone-in lamb, cut into pieces

300gyoghurt

1 tspKashmiri red chilli powder

2bay leaves

4cardamom pods

2cinnamon sticks

4cloves

1 tspfennel powder

1 tspginger powder

1/2 tsphing (asafoetida)

4 tbspmustard oil

saltto taste

Instructions

Heat mustard oil to smoking then cool slightly.

Add hing, bay, cardamom, cinnamon and cloves.

Add lamb. Fry 10 minutes until browned.

Add Kashmiri chilli powder. Stir.

Beat yoghurt and add gradually, stirring.

Add fennel and ginger powder. Season.

Cover and simmer 45 minutes until lamb is tender and oil separates.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

935

Protein

69.3g

Fat

59.8g

Carbs

39.8g

Fiber

16.3g

Sodium

269mg

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