dinner · gluten-free
Lamb rogan josh
Kashmiri lamb curry, deep red from Kashmiri chilies, slow-cooked with yogurt, fennel and ginger.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Fry whole spices in ghee, add lamb and sear until browned.
-
2
Add onions (if using) and ginger-garlic and cook 5 minutes.
-
3
Mix Kashmiri chili with a little water and add with fennel and ginger powders.
-
4
Stir in yogurt a spoon at a time to prevent curdling, then 240 ml water.
-
5
Cover and simmer until lamb is tender and well past 63°C (145°F), 1–1.5 hours; finish with garam masala.
