Slow-Roasted Indian Lamb Rogan Josh
Kashmiri-style lamb braised low and slow in aromatic spices until fork-tender.
Total
3h
Prep
30 min
Cook
2h 30m
Serves
3
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Recipe serves 3
Ingredients
- 2.5 lbs Lamb shoulder
- 2 tbsp Kashmiri chili powder
- 1 tsp Fennel seeds
- 4 whole Cloves
- 1 stick Cinnamon stick
- 1/2 cup Yogurt-free coconut cream
- 2 tbsp Tomato paste
- 2 tbsp Ginger
- 6 cloves Garlic
- 1 pinch Saffron
- 1/2 bunch Cilantro
Instructions
- 1
Brown lamb shoulder cubes deeply in batches; set aside.
- 2
Bloom fennel, cloves, and cinnamon in oil; add ginger and garlic.
- 3
Stir in Kashmiri chili powder and tomato paste; cook 3 minutes.
- 4
Return lamb, add water to barely cover, and braise covered at 300°F for 2 hours.
- 5
Stir in coconut cream and saffron; simmer uncovered 15 minutes to thicken.
- 6
Rest 10 minutes and finish with cilantro.
Nutrition per serving
Calories
650
33% of a 2,000 kcal day
| Protein | 46 g |
| Carbohydrate | 9 g |
| Fat | 47 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 580 mg |
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