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Slow-Cooked Lamb Rogan Josh with Kashmiri Chili and Yogurt

Slow-Cooked Lamb Rogan Josh with Kashmiri Chili and Yogurt
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Slow-Cooked Lamb Rogan Josh with Kashmiri Chili and Yogurt is a heartwarming dish that invites you to experience a rich tapestry of flavors. The tender lamb, slow-cooked in a blend of aromatic spices, creates a comforting meal perfect for family gatherings or cozy evenings at home. The mild yet flavorful Kashmiri chili adds a vibrant hue without overwhelming heat, making this dish accessible to all spice levels. Serve it alongside fluffy rice or warm naan for an unforgettable dining experience.

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into chunks
  • 2 tablespoons ghee or oil
  • 1 large onion, finely sliced
  • 6 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup plain yogurt, whisked
  • 2 teaspoons Kashmiri chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 4 green cardamom pods

Instructions

  1. Prepare all ingredients by chopping the lamb, slicing the onion, mincing the garlic, and grating the ginger.
  2. In a slow cooker or Dutch oven, heat ghee or oil over medium heat. Sauté the onion until golden brown. Add garlic and ginger, cooking until fragrant.
  3. Brown the lamb chunks in the pot until caramelized on all sides.
  4. Stir in the spices: Kashmiri chili powder, cumin, coriander, turmeric, cinnamon, and cardamom pods. Mix well to coat the lamb.
  5. Gradually add whisked yogurt to prevent curdling and mix thoroughly.
  6. Cover and slow cook on low for 6-8 hours or in a preheated oven at 325°F (160°C) for about 3 hours.
  7. Once cooked, adjust seasoning if necessary and serve hot with rice or naan.

Nutrition

Find it online: https://chadrecipes.com/slow-cooked-lamb-rogan-josh-with-kashmiri-chili-and-yogurt/

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