Rogan Josh (Kashmiri Chile–Braised Lamb)
From SAVEUR Issue #167 Smoky red Kashmiri chile powder and rich ghee are the foundations of the sauce for tender lamb shanks in this classic dish served as part of the Kashmiri feast called wazwaan. Cooked for weddings and other auspicious occasions, the wazwaan is comprised of 36 dishes, the majority of them lamb. The wazas, or cooks, who prepare the meal come from long lines of chefs schooled in the art.
30-minute Restaurant Style Mutton Curry
Restaurant Style Mutton Curry | Ingredients 1 kg /2.2 Lb - Mutton 1 Tsp - Whole Peppercorns 3 Cup - Red Onions, 3 - Green chilly, 2 Sprigs - Curry Leaf Ginger,Garlic, 1 T White Vinegar 1- Tomato, 1 - Potato, haldi Dry Roast Spices 5 Tsp - Red Kashmiri chili 4 Tsp - dhania 1/4 Tsp - Fennel powder 1/2 Tsp - Cumin powder 1 Tsp - Garam Masala Pepper powder Tadka/ 3 - Shallot, 2 Sprigs - Curry Leaf 1/8 Tsp - Roasted Fenugreek powder
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