RECIPES Kashmiri Lamb Rogan Josh
Kashmiri Lamb Rogan Josh
Classic Kashmiri lamb curry made with Lioncroft Kashmiri Paste. Rich, aromatic and deeply flavoured.
Ingredients
- 500g lamb, cubed
- 3 tbsp Lioncroft Kashmiri Paste
- 3 tbsp Lioncroft Sunflower Oil
- 2 onions, finely chopped
- 2 garlic cloves, minced
- 1 tsp Lioncroft Ginger Powder
- 2 tomatoes, pureed
- 1 cup plain yogurt
- 1½ cups water
- 1 tsp Lioncroft Garam Masala
- Salt to taste
- Fresh coriander, chopped
| 1. Heat oil in a heavy-bottomed pan and fry onions until deep golden brown. |
| 2. Add garlic and ginger powder, cooking for 1 minute. |
| 3. Stir in Kashmiri paste and cook for 2 minutes. |
| 4. Add lamb cubes and sear until browned. |
| 5. Add tomato puree and cook for 10 minutes. |
| 6. Stir in yogurt gradually, mixing well. |
| 7. Pour in water, season with salt and bring to a boil. |
| 8. Reduce heat, cover and simmer for 1-1.5 hours until lamb is very tender. |
| 9. Add garam masala and cook for 5 more minutes. |
| 10. Garnish with fresh coriander. |
🍽️ Serving Suggestion
Serve hot with steamed rice or naan bread.
⏰ Cooking Time
2 hours
🍽 No of Servings
4 people
