Kashmiri Rogan Josh
Tender braised lamb in a fiery red, yogurt-enriched gravy perfumed with fennel and Kashmiri chilies. A slow-cooked classic from the Kashmir valley, deeply aromatic rather than sharply hot.
Ingredients
- 2.5 pounds bone-in lamb shoulder, cut into 2-inch pieces
- 1/3 cup mustard oil or vegetable oil
Instructions
- Pat the lamb pieces completely dry with paper towels; excess moisture will prevent a good sear.
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