Kashmiri Lamb Rogan Josh
Rogan josh made by browning lamb with ghee and onions, then cooking with ginger-garlic, kashmiri chilli and ground spices.
- 400 g lamb shoulder diced
- 2 medium onion
- 100 g greek yogurt
- 2 tbsp ginger garlic paste
- 2 tsp kashmiri chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 2 tbsp tomato puree
- 150 g basmati rice
- 3 tbsp ghee
- 2 leaves bay leaves
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook basmati rice according to package instructions
- Step 2
Heat ghee in a heavy-bottomed pan over medium heat
- Step 3
Add bay leaves and sliced onions, cook for 8 minutes until golden
- Step 4
Add ginger garlic paste, cook for 2 minutes
- Step 5
Add lamb pieces and brown on all sides for 8 minutes
- Step 6
Stir in chilli powder, coriander, cumin, and garam masala
- Step 7
Cook spices for 1 minute until fragrant
- Step 8
Add tomato puree and cook for 3 minutes
- Step 9
Whisk yogurt and add gradually to prevent curdling
- Step 10
Add 200ml water, bring to a simmer
- Step 11
Cover and cook for 25 minutes until lamb is tender
- Step 12
Adjust seasoning and serve with basmati rice
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