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Dinner | Meat

Kashmiri rogan josh

A simple curry for vitamin B12, iron, zinc, phosphorus, vitamin A and essential amino acids

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Kashmiri rogan josh recipe
Serves:
4
Preparation:
15 Mins
Cooking:
90 Mins
High FODMAP:
Yes
Allergens:
Mustard, Milk, Lactose
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What are the health benefits of Kashmiri rogan josh?

A simple curry for vitamin B12, iron, zinc, phosphorus, vitamin A and essential amino acids

 

Ingredients

Method

Ingredients

2g/6 cardamoms nutritional information
2g/6 cardamoms
5g/1 tsp of chilli powder nutritional information
5g/1 tsp of chilli powder
3g/1/2 tsp of cinnamon nutritional information
3g/1/2 tsp of cinnamon
1g/4 cloves nutritional information
1g/4 cloves
6g/2 tsp corander seeds crushed nutritional information
6g/2 tsp corander seeds crushed
15g/1 tbsp curry powder nutritional information
15g/1 tbsp curry powder
24g/4 cloves garlic nutritional information
24g/4 cloves garlic
125ml ghee nutritional information
125ml ghee
3g/1 tsp ginger powder nutritional information
3g/1 tsp ginger powder
700g stewing lamb nutritional information
700g stewing lamb
200ml lamb stock nutritional information
200ml lamb stock
1g/mace nutritional information
1g/mace
Salt to taste nutritional information
Salt to taste
250g shallots nutritional information
250g shallots
20g/2 tbsp tomato puree nutritional information
20g/2 tbsp tomato puree
0.75g/¼ tsp turmeric nutritional information
0.75g/¼ tsp turmeric
125ml full fat yoghurt nutritional information
125ml full fat yoghurt
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Make a paste with the chilli powder and a little water.
2) Whisk the yoghurt and set aside.
3) Fry the shallots in the ghee until lightly browned- about 12 minutes.
3) Add cloves, cardamoms, cinnamon and mace, fry for 1 minute.
4) Add the rest of the spices and the chilli paste, with 2 tablespoons of stock and stir continuously for 2 minutes.
5) Add the meat and sauté for 5 minutes.
6) Lower heat and add the yoghurt. Stir well and sauté for a few minutes.
7) Add salt to taste and 1 litre of water the tomato puree and the remaining lamb stock.
8) Cook until meat is tender.
9) Before serving, remove the cloves cardamoms and mace, if intact.

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