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