Rogan Josh

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“A kashmiri specialty. Can be made a day ahead.”
READY IN:
2hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine, lamb, yogurt, vinegar, half the garlic and half the ginger in a large bowl; mix well.
  2. Cover, refrigerate 3 hours or overnight.
  3. Heat ghee in large pan, add whole spices, cook, stirring until fragrant.
  4. Add onions and remaining garlic and ginger; cook, stirring, until onions are browned lightly.
  5. Add ground spices, cook stirring until fragrant.
  6. Add lamb mixture, stir to coat in spice mixture.
  7. Add stock; simmer, covered, for 1 1/2 hours.
  8. Remove cover; simmer about 30 minutes or until lamb is tender.
  9. just before serving, stir in garam masala and fresh herbs; heat through.

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