Saucepan@saucepan · Shared this recipeFollowIndian · dinnerKashmiri Lamb Rogan JoshSlow cooked lamb curry with ginger, chilli, yoghurt and saffron.servings4Original recipe on maunikagowardhan.co.ukKeep this recipeAdd a copy of Kashmiri Lamb 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.Ingredients4 servingsBack to 4 servingsmainboneless shoulder of lamb, you can also use lamb on the bone for additional flavourginger, ground to a fine pasteGreek yoghurt, whiskedKashmiri red chilli powder, or ½ tsp red chilli powdervegetable oilasafoetidasaffron, soaked in warm watersalt, to tastecoriander, roughly chopped for garnishspice powdercinnamon stickclovesmace bladeblack peppercornsgreen cardamom pods, use the seedsStepsClear checksTap an ingredient or step to check it off.1Step 1: For the marinade, whisk together the ginger paste, Greek yoghurt and Kashmiri chilli powder. Add the lamb to the dish, coating all pieces well marinate for 2-3 hrs or even overnight. Grind all the spice powder ingredients in a coffee grinder and set aside2Step 2: Heat the oil over a medium heat in a heavy based sauce pan; add the asafoetida letting it sizzle for 20-30 seconds. Add the meat along with its marinade and cook for 40 minutes sealing and browning the pieces all over. Make sure to stir continuously and scrap off the bottom of the pan to prevent it sticking3Step 3: Add the spice powder stirring to mix in well cooking for 3-4 minutes. At this stage, also add the saffron water along with the strands. Add a touch more water only if required or you feel it’s too dry. Lower the heat and simmer with the lid on for 15-17 minutes until the lamb is tender and cooked all the way through4Step 4: Garnish with fresh coriander and season to taste. Serve with your favourite Indian bread or pulaogetsaucepan.com/r/3eddeb48-d802-497d-892b-6e04fe61db76 · Original: https://maunikagowardhan.co.uk/cook-in-a-curry/lamb-rogan-josh/
