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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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Slow-Cooked Lamb Rogan Josh with Kashmiri Chili and Yogurt is a hearty and flavorful dish that will transport your taste buds to the vibrant kitchens of India. This rich curry features tender lamb, marinated in yogurt and aromatic spices, creating a comforting meal perfect for gatherings or cozy nights at home. The Kashmiri chili adds warmth and beautiful color, while the creamy yogurt balances the robust flavors. Whether served with rice, naan, or a refreshing salad, this dish promises to impress and satisfy.

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
  • 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
  • 1 cup plain yogurt, whisked

Instructions

  1. Prepare all ingredients: Cut the lamb into bite-sized pieces, slice the onion, mince the garlic, and grate the ginger.
  2. Brown the lamb: In a large pot or Dutch oven, heat ghee or oil over medium-high heat. Add lamb in batches and brown on all sides (5-7 minutes). Remove from pot.
  3. Sauté aromatics: In the same pot, cook sliced onion until translucent (about 5 minutes). Add garlic and ginger; sauté until fragrant (about 2 minutes).
  4. Add spices: Stir in Kashmiri chili powder and other spices; cook for an additional minute.
  5. Combine ingredients: Return lamb to the pot; mix in whisked yogurt to combine well.
  6. Simmer: Cover and reduce heat to low. Let it simmer for 2-3 hours until lamb is tender.
  7. Serve: Check seasoning before serving alongside rice or naan.

Nutrition

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

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