Spiced Kashmiri Lamb Curry — Lamb Rogan Josh
Around 30% fewer calories and significantly lower saturated fat, lean leg of lamb replacing shoulder, full-fat Greek yoghurt in place of cream, with the full depth of authentic Kashmiri spicing and the characteristic deep red colour of the original.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cube 500g lean leg of lamb. Mix lamb with 90g Greek yoghurt, 2 tsp Kashmiri chilli powder, and salt. Marinate 1 hour minimum. Finely slice 2 onions, mince 4 garlic cloves, grate 30g ginger. Bruise 4 green and 2 black cardamom pods. Measure all spices.
Sear
Heat 1 tbsp ghee in a heavy casserole over medium-high heat. Brown marinated lamb in batches 4–5 minutes per batch until deeply golden on all sides. Set aside on a plate.
Bloom
In the same pan, fry whole spices—cardamom, 1 cinnamon stick, 4 cloves—over medium heat 30 seconds until fragrant. Add sliced onions, cook 12–15 minutes over medium heat until deeply golden and caramelized.
Build
Add minced garlic, grated ginger, ground coriander, ground fennel, ½ tsp ground ginger; stir 2 minutes until aromatic. Return lamb to pan with 100ml water. Cover tightly and braise over low heat 50–60 minutes until lamb is tender.
Simmer
Remove from heat. Stir remaining 90g Greek yoghurt slowly into the curry until fully combined. Return to lowest possible heat without boiling. Simmer uncovered 5 minutes until sauce thickens slightly. Taste and adjust seasoning.
Plate
Transfer Lamb Rogan Josh to serving bowls and serve hot with rice or naan.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.