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Slow-Cooked Lamb Rogan Josh with Kashmiri Chili and Yogurt

Slow-Cooked Lamb Rogan Josh with Kashmiri Chili and Yogurt
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Indulge in the rich flavors of Slow-Cooked Lamb Rogan Josh with Kashmiri Chili and Yogurt, a dish that brings the essence of Indian cuisine right to your dining table. This aromatic lamb curry features tender chunks of meat slow-cooked to perfection, infused with a vibrant blend of spices including earthy cumin and fragrant cardamom. The addition of Kashmiri chili imparts a mild heat and stunning color to the dish, while the creamy yogurt sauce adds a luscious finish. Ideal for family gatherings or cozy dinners, this recipe is both impressive and easy to prepare.

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into chunks
  • 2 tablespoons ghee or oil
  • 1 large onion, finely sliced
  • 6 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup plain yogurt
  • 2 teaspoons Kashmiri chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 4 green cardamom pods

Instructions

  1. Start by preparing all ingredients: cut lamb into chunks, slice onion, mince garlic, and grate ginger.
  2. In a Dutch oven, heat ghee or oil over medium heat. Sauté onions until golden brown, then add garlic and ginger for another minute.
  3. Increase heat to medium-high and brown the lamb in batches for about 5–7 minutes on all sides.
  4. Reduce heat to medium and add Kashmiri chili powder, cumin, coriander, turmeric, cinnamon, and cardamom pods; mix well.
  5. Gradually stir in whisked yogurt until well combined.
  6. Cover and simmer on low heat for 2–3 hours until lamb is tender; stir occasionally and add water if needed.

Nutrition

Find it online: https://homecookflavor.com/slow-cooked-lamb-rogan-josh-with-kashmiri-chili-and-yogurt/

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