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Kashmiri Rogan Josh Indian Mutton/ Lamb

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Ingredients

Adjust Servings:
1 1/2 kg lamb cubed
1 tablespoon fennel powder
3 1/4 cups plain yogurt whisked
6 tablespoons oil
3/4 inch cinnamon stick
1/2 teaspoon clove
1 pinch asafoetida powder
4 teaspoons paprika
1/4 teaspoon garam masala
1/2 teaspoon cayenne pepper

Nutritional information

875.9
Calories
581 g
Calories From Fat
64.6 g
Total Fat
22.3 g
Saturated Fat
223.9 mg
Cholesterol
247.4 mg
Sodium
12 g
Carbs
1.6 g
Dietary Fiber
9.6 g
Sugars
60.2 g
Protein
432g
Serving Size

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Kashmiri Rogan Josh Indian Mutton/ Lamb

Features:
    Cuisine:

    Thanks for this recipe. used beef stock (I assume "broth" is american for stock) and althought I enjoyed it, it would have been far better just using water. I would also cut down on the paprika next time and perhaps add a bit more garam massala.

    • 140 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Kashmiri Rogan Josh (Indian Mutton/ Lamb Curry),A medium-spiced lamb dish from Northern India.,Thanks for this recipe. used beef stock (I assume “broth” is american for stock) and althought I enjoyed it, it would have been far better just using water. I would also cut down on the paprika next time and perhaps add a bit more garam massala.,A medium-spiced lamb dish from Northern India.


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    Steps

    1
    Done

    Heat Oil in a Large Saucepan.

    2
    Done

    Add Cinnamon Stick and Cloves.

    3
    Done

    After a Second, Add Asafoetida, Meat and Salt. Saute For 5 Minutes.

    4
    Done

    Add Paprika and Cayenne Pepper. Stir.

    5
    Done

    Add Yoghurt Gradually. Stir Till All the Liquid Evaporates and the Meat Turns Brown in Color.

    6
    Done

    Add Fennel and Ginger Powders. Stir.

    7
    Done

    Add Water or Broth, Cover Partly and Cook on Medium Heat For 30 Minutes.

    8
    Done

    Cover Completely and Cook on Low Heat For Another 30 Minutes or Until the Meat Is Tender. Stir the Meat from Time to Time as It Cooks.

    9
    Done

    Uncover and Add the Garam Masala Powder. If the Gravy Is Too Thin, Let It Boil Till It Thickens to the Desired Consistency.

    10
    Done

    Serve Hot.

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    Stephen Anderson

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