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45 min Medium Kashmiri Chilli

Authentic Rogan Josh

A rich, aromatic lamb curry with Kashmiri chilli, ginger, fennel, and a slow-simmered finish.

Ingredients

  • •1 kg lamb shoulder, cut into chunks
  • •2 tbsp Kashmiri chilli powder
  • •1 tbsp ginger paste
  • •1 tbsp garlic paste
  • •1 tsp fennel seeds
  • •2 bay leaves
  • •1 cup yogurt
  • •2 tbsp mustard oil
  • •Salt to taste

Method

  1. 1Marinate the lamb with yogurt, ginger, garlic, chilli, and salt for at least 30 minutes.
  2. 2Temper the oil with bay leaves and fennel seeds, then add the lamb and cook until lightly browned.
  3. 3Simmer gently with water until the meat turns tender and the sauce thickens into a glossy gravy.