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Lamb Rogan Josh

July 30, 2021


This dish comes from Kashmir, a northern region in India. It’s an excellent comfort food dish for winter. The red colour of this dish comes from an ingredient called rattan jot. This is not readily available locally so we will be using tomato paste and saffron as an alternative.



1 cup Greek yoghurt

A few strands of saffron

2 tbsp Ginger-garlic paste

½ tbsp Kashmir chilli powder

½ tbsp Fennel powder

500g  Lamb shanks

3tbsp  Ghee

3-4  Cloves

1  Black cardamon

1-3 Green cardamon

1 Cinnamon stick

1 Onion, finely chopped

2tbsp Tomato paste

½ cup Lamb or beef stock

½ bunch coriander

Salt, to taste



• In a bowl, combine the Greek yoghurt, saffron, ginger garlic paste, chilli powder, and fennel powder.
• Pierce the lamb shanks with a sharp knife and season with salt.
• Rub the yoghurt mixture into the lamb and let it marinate over night, covered in the fridge.
• In a heavy bottomed saucepan, heat some ghee and fry the cloves, black and green cardamon,
   and cinnamon stick until they release their aroma. Add the onions and fry until light brown.
• Add the tomato paste and cook a little.
• Remove excess marinade from the lamb and fry it in this until the meat is sealed.
• Add the remaining marinade and a little stock. Gently cook for about 1 hour or until the lamb is             tender and coming off the bone.
• Taste test the seasoning.
• Garnish with coriander and serve with naan bread.