A Kashmiri lamb stew with a velvety red sauce, scented with whole spices and sweet chili, simmered until melt-in-the-mouth tender.
Ingredients
- 800 g Boneless lamb shoulder
- 3 tbsp Ghee
- 2 pieces Yellow onions
- 4 cloves Garlic
- 50 g Fresh ginger
- 150 g Plain yogurt
- 400 g Canned peeled tomatoes
- 2 tbsp Rogan josh spice blend
- 4 pieces Cloves
- 4 pieces Green cardamom
- 1 piece Cinnamon stick
- 2 leaves Bay leaf
- to taste Salt
- 1 bunch Fresh cilantro
- 200 ml Water
Method
- Cut the lamb shoulder into even cubes and pat dry thoroughly with a clean towel to promote browning.
- Finely chop the onions, crush the garlic, and grate the fresh ginger.
- Heat the ghee in a heavy-bottomed Dutch oven and toast the whole spices (cloves, cardamom, cinnamon, bay leaf) until they sizzle and perfume the kitchen.
- Add the chopped onions and sweat until deeply golden and caramelized.
- Stir in the garlic and ginger, and cook, stirring, until the smell mellows and the mixture no longer sticks to the bottom.
- Sprinkle in the rogan josh spice blend and stir briefly to toast the powders without burning them.
- Add the lamb cubes and brown them on all sides to seal in the juices.
- Gradually stir in the yogurt, followed by the crushed peeled tomatoes and a splash of water. Salt, cover, and simmer over very low heat until the meat falls apart with a fork.
- Sprinkle with freshly chopped cilantro and serve piping hot.
Nutrition
Per serving
- Energy
- 497.4 kcal
- Protein
- 40.68 g
- Carbohydrate
- 15.37 g
- Fat
- 30.78 g
- Fibre
- 5.34 g
- Calcium
- 59.04 mg
- Iron
- 1.64 mg
- Magnesium
- 29.2 mg
