The kashmiri spice blend can be easily made at home and stored for other recipes. Exotic and extremely succulent lamb chop made using saffron yogurt and special kashmiri spice blend. This lamb curry is popular by name of mutton lamb or goat meat rogan josh from jammu and kashmir region of india. Yesmien has a kettle of hot water ready as she cooks it and keeps adding small splashes to her spices and seasonings as they brown. Step 2 heat vegetable oil in a large skillet or dutch oven over medium heat.
Add the spice paste and fry it until the oil separates from the mixture. Toss to mix well cover and marinate in the fridge for 2 3 hours or overnight if possible. Cook stirring frequently over medium high heat about 8 minutes or until the lamb pieces are browned on all sides. Garnish the curry with chopped coriander before serving. Spicy loaded with yummy flavours this is a perfect easy to make curry to mop with some yummy loaf of bread.
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Boneless lamb slow cooked with yogurt and traditional indian warm spices. Now add the lamb pieces and the salt and cook until it is almost done. This authentic kashmiri mutton rogan josh is a kashmiri style lamb curry made with spices like fennel seeds and dry ginger. Reduce the heat to low and simmer covered about 1 hour or until the meat is tender and the gravy is thick. Mix in yogurt saffron and blanched almonds until well combined.
Pulse several times to chop then blend into a smooth paste. Heat the oil in a heavyweight pan and brown the lamb. Here is how to make it. Add the almonds and crème fraiche or yoghurt and cook for a further 10 minutes until thickened. This prevents them from burning and helps her to create a wonderfully burnished sauce.
This prevents them from burning and helps her to create a wonderfully burnished sauce. Pulse several times to chop then blend into a smooth paste. Boneless lamb slow cooked with yogurt and traditional indian warm spices. Friday is what we call a fun family night and this kashmiri lamb chops curry is a perfect way to welcome the weekend. Add the spice paste and fry it until the oil separates from the mixture.
Add the almonds and crème fraiche or yoghurt and cook for a further 10 minutes until thickened. Allow the lamb to come to room temperature before cooking. The kashmiri spice blend can be easily made at home and stored for other recipes.
