The Secret to Making Tasty Lamb rogan josh 👌🤤🌶

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Lamb rogan josh 👌🤤🌶

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Below are the ingridients that are needed to make a appetizing Lamb rogan josh 👌🤤🌶:

  1. You need of lamb shoulder on the bone cut into cubes.
  2. Provide of cinimon stick.
  3. Prepare of bayleaf.
  4. Take of cardom pods.
  5. Get of cumin seeds.
  6. You need of cloves.
  7. You need of red onions slices thin.
  8. Prepare of garlic paste.
  9. You need of ginger paste.
  10. You need of fresh tomatos (blended in mixer to make gravey).
  11. Take of garam masala.
  12. Take of meat masala.
  13. Take of cumin.
  14. Get of chilli powder (red).
  15. Provide of coriander powder.
  16. Prepare of ghee.
  17. You need of yogurt (curd).

Ready with the ingridients? Here are the steps on producing Lamb rogan josh 👌🤤🌶:

  1. Start by washing lamb and set aside slice the onions thin after thats done add the ghee to a pan and let it heat up once heated add the bayleafs / cardom pods/ cinimon stick /cumin seeds and cloves then add the onions cook till onions are golden brown then add the garlic ginger tomatos cook for further 5m then add all the dry spices mix well and cook futher 3mins then add your lamb and mix till all meat is coated and cook for 5mins then add yogurt and mix well then add 1/2pint of water then mix..
  2. And cover on medium heat for 20 mins, checking and stiring every 10 mins once 20mins is up turn to a low heat / simmer for 30-35 mins once gravey as reduced and the oil as seperated from the gravey add your freah coriander and mix..
  3. Serve with rice or chappti /naan bread 🤤👌.

Slow cooked lamb curry with ginger, chilli, yoghurt and saffron. Lamb rogan josh – Succulent pieces of lamb cooked in a rich, flavorful sauce. Lamb rogan josh is one of my most favorites at Indian restaurants until I discovered its restaurant version. These days, I make them very often as the whole family has fallen in love with this dish. This lamb curry is popular by name of Mutton (lamb or goat meat) Rogan Josh, from Jammu and Kashmir region of India.

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