Saucepan@saucepan · Shared this recipeFollowKashmiri · dinnerRogan JoshA Kashmiri lamb curry with fall-apart meat and a fragrant, spiced sauce, served with rice.total1 hr 20 minprep15 mincook1 hr 5 minservings6Original recipe on lovefood.comKeep this recipeAdd a copy of Rogan Josh to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servingsMainbone-in lamb leg, cut into pieces on the bone, ask your butcher to do this for you, if necessarywatergarlic, crushed to a pastesaltrapeseed (canola) oilcinnamon stickwhole clovesgreen cardamom podsblack cardamom podsdried bay leavesground fennelground gingerground turmericfreshly ground black peppershallot pasteKashmiri chilli powder dissolved in 3 tablespoons watercockscomb flower extractsaffron strands soaked in 4 teaspoons lukewarm watersteamed rice, to serveStepsClear checksTap an ingredient or step to check it off.1Step 1: Put the meat in a deep saucepan along with the water, crushed garlic and 0.5 teaspoon of the salt. Boil for 20 minutes until the meat is half cooked. Skim off and discard any scum that rises to the surface. Remove from the heat and strain the cooking stock into a jug. Set the meat aside.2Step 2: Heat the oil in a large pan with a lid over a medium heat. Add the whole spices and bay leaves and cook for 1 minute, then add all the ground spices, along with the remaining 1 teaspoon of salt, the shallot paste and the chilli powder in its soaking water.3Step 3: Stir continuously until well combined.4Step 4: Increase the heat to high and add the boiled meat. Sauté for about 4 minutes, then reduce the heat to low.5Step 5: Add the reserved cooking stock, cover and cook for 30-35 minutes until the meat is tender.6Step 6: Add the cockscomb flower extract (if using) and the soaked saffron. Mix well, and cook for a final 2 minutes.7Step 7: Serve piping hot with rice.getsaucepan.com/r/148cc143-39fa-48a2-b971-28150f9f8547 · Original: https://lovefood.com/recipes/136747/romy-gill-rogan-josh-recipe
