Rogan Josh (Kashmiri Lamb Curry) Recipe

Name: Rogan Josh (Kashmiri Lamb Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Paste; 3 dried red chilies, seeded; 2 tablespoons ground blanched almonds; 1 tablespoon ground coriander; 1 teaspoon cumin seed; 1 teaspoon white poppy seeds; 3 garlic cloves, roughly chopped; 1 tablespoon chopped fresh ginger; 2 large onions, finely chopped; 1/4 teaspoon saffron strand; Remaining curry ingredients; 4 tablespoons ghee (or oil); 4 cardamom pods, bruised; 1/2 teaspoon ground turmeric; 1/2 cup plain yogurt; 2 large ripe tomatoes, peeled and chopped; 3 teaspoons kashmiri garam masala (Kashmiri Garam Masala); salt, to taste; 750 g lean lamb, cut into large cubes; 2 tablespoons chopped coriander leaves

Servings: persons

Paste
3 dried red chilies, seeded
2 tablespoons ground blanched almonds
1 tablespoon ground coriander
1 teaspoon cumin seed
1 teaspoon white poppy seeds
3 garlic cloves, roughly chopped
1 tablespoon chopped fresh ginger
2 large onions, finely chopped
1/4 teaspoon saffron strand
Remaining curry ingredients
4 tablespoons ghee (or oil)
4 cardamom pods, bruised
1/2 teaspoon ground turmeric
1/2 cup plain yogurt
2 large ripe tomatoes, peeled and chopped
3 teaspoons kashmiri garam masala (Kashmiri Garam Masala)
salt, to taste
750 g lean lamb, cut into large cubes
2 tablespoons chopped coriander leaves

1
Paste:
2
Soak chillies in hot water, to cover, for 5 minutes. Dry toast almonds, ground coriander, cumin and poppy seeds in pan over low heat until spices brown slightly and become aromatic. (Shake pan so spices don't burn.) Place into a food processor with garlic, ginger, onions and chillies and blend until smooth. You may need to add a little of the chile soaking water to help the blending.
3
Dry toast the saffron strands in the small pan. Be careful not to burn. In a small bowl crush with the back of a spoon then add 2 tablespoons of boiling water to dissolve. Add to the paste mix and set aside.
4
Curry:
5
Heat ghee in a large, heavy-based saucepan and fry cardamom pods, turmeric and paste mix and fry, stirring constantly, until ghee begins to separate from mixture.
6
Stir in yoghurt, a spoonful at a time.
7
Add tomatoes, garam masala and salt and fry, stirring, for 5 minutes.
8
Add lamb and stir over high heat to coat with with spices.
9
Reduce heat to very low, cover and cook for 1 hour or until the lamb is very tender. (It should not be necessary to add any liquid). Stir occasionally to prevent spices from sticking to base of pan.
10
Serve sprinkled with coriander leaves and accompany with rice.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Paste, 3 dried red chilies, seeded, 2 tablespoons ground blanched almonds, 1 tablespoon ground coriander, and more.

Yes, Rogan Josh (Kashmiri Lamb Curry) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rogan Josh (Kashmiri Lamb Curry)

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