Mick Gower's Indian Recipes

Kashmiri Rogan Josh

  • 2 lb boned leg of lamb or mutton
  • Ghee
  • 2 Cloves
  • Pinch asafoetida
  • Salt
  • ½ Cup yoghurt
  • 1 Cup water
  • ½ tsp Fresh ground ginger
  • 2 tbsp Blanched almonds, chopped fine
  • tbsp Ground corriander
  • 1 - 2 tsp Chilli powder
  • 2 cups Water
  • Pinch saffron strands, toasted
  • 3 tbsp hot milk
  • 1 - 2 tsp Sugar
  • 1 tbsp thick Cream
  • 2 cardamom pods, peeled and crushed
  • 1 tsp Kashmiri garam masala


Cut the lamb into 1" cubes. Fry with the cloves, asafoetida and salt until well browned all over. Mix the yoghurt with the water and add in little dollops, allowing each dollop to dry up before adding the next. Stir constantly. Sprinkle on the ginger, corriander and chilli and stir-fry on a high heat for two minutes. Pour on the water, bring to the boil uncovered. Reduce the heat to moderate and cook for a further 15 minutes. Meanwhile grind up the saffron and steep in the hot milk. Stir the sugar and cream into the meat, add the saffron milk, cardamoms and blanched almonds. Cover and simmer until the meat is very tender and the sauce thick. Stir in the garam masala and serve.

Return to Index

This page hosted by Get your own Free Home Page

You can mail me at: webmaster@dexter.demon.co.uk

This Site is maintained by Mick Gower, Great Bridge, West Midlands, England.

1