Name: Kashmir lamb (Rogan josh)
Yield: 1
Cuisine: indian
Ingredients: 60g ghee (see note); 4 dried bay leaves; 2 cinnamon quills; 4 cloves; 6 green cardamom pods; 6 brown cardamom pods (see note, optional); 1 tsp fennel seeds; 2 large onions, halved, thinly sliced; 6cm piece ginger, finely grated; 6 cloves garlic, crushed; 7.50 gm sweet paprika; 20.00 ml ground coriander; 1/2 tsp ground turmeric; 1 tsp Kashmiri chilli powder (see note); 1kg lamb shoulder, cut into 3 to 4cm pieces; 62.50 ml Greek Style Yoghurt; Coriander leaves, to serve

Kashmir lamb (Rogan josh)

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Create flavorful Kashmiri lamb at home with authentic spices.

Ingredients:

2 cinnamon quills
4 cloves
60g ghee (see note)
4 dried bay leaves
6 green cardamom pods
6 brown cardamom pods (see note, optional)
1 tsp fennel seeds
2 large onions, halved, thinly sliced
6cm piece ginger, finely grated
6 cloves garlic, crushed
7.50 gm sweet paprika
20.00 ml ground coriander
1/2 tsp ground turmeric
1 tsp Kashmiri chilli powder (see note)
1kg lamb shoulder, cut into 3 to 4cm pieces
62.50 ml Greek Style Yoghurt
Coriander leaves, to serve

Instructions:

In a large saucepan over medium heat, melt ghee. Add bay leaves, cinnamon, cloves, cardamom, and fennel seeds, sauté for 1 minute. Add onions, cook until golden, then mix in ginger and garlic for 1 minute. Stir in ground spices, 60ml (1/4 cup) water - combine well. Add lamb, cook for 3 minutes coating well. Pour in 250ml (1 cup) water, cover, simmer on low-medium heat for 40 minutes until lamb is tender.
Simmer uncovered for 5-10 minutes until sauce slightly thickens. Reserve 1/2 cup of sauce, mix with yogurt, then stir back into curry. Garnish with fresh coriander leaves before serving.

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