Rogan Josh
Slow-braised lamb in a Kashmiri chilli and yoghurt gravy scented with fennel and dried ginger.
Prep
20 min
Cook
90 min
Total
110 min
Serves
6
Per serving
548 kcal
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Instructions
Step 1: Brown the lamb pieces in hot ghee in batches and set aside.
Step 2: Temper cloves, cardamom, cinnamon and bay leaf in the same pot.
Step 3: Whisk the yoghurt smooth and add it off the heat, stirring constantly so it does not split.
Step 4: Return the lamb with Kashmiri chilli, fennel powder and dried ginger.
Step 5: Add hot water, cover and braise gently for seventy five minutes until the lamb is tender.
Step 6: Uncover and reduce the gravy until the fat rises to the surface.
Ingredients
Quantities update automatically for 6 servings.
- 1 kgLamb shoulder — cut into chunks
- 300 gYoghurt — whisked
- 2 tbspKashmiri chilli powder
- 1 tbspFennel powder
- 1 tspDried ginger powder
- 5 wholeCardamom pods
- 5 wholeCloves
- 1 wholeCinnamon stick
- 2 wholeBay leaf
- 4 tbspGhee
- 2 tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 548 kcal
- Protein
- 42.6 g
- Carbohydrates
- 10.4 g
- Fat
- 37.2 g
- Saturated fat
- 15.8 g
- Fibre
- 2.4 g
- Sugar
- 4.6 g
- Sodium
- 760 mg
These figures are estimates for general information only and are not medical or dietary advice.