Try this Rogan Josh Kashmiri Lamb Curry recipe, or contribute your own.
Suggest a better description1 Whisk together the yogurt, saffron and ginger-garlic paste. Season with salt then pour over lamb. cover and leave to marinade in thr fridge for 2 hours. Bring the lamb to room temperature before cooking.
2 pound the whole spices with a pestle and mortar to release the oils. Heat the oil in a heavy based pa. the. Add the pounded spices and stir until the spices crackle.
3 add the onions immediately after the spices crackle to stop them from burning. Stir and cook until the onions are golden brown.
4 add the lamb with the marinade to the pan and cook until the meat is browned but not cooked through. It might stick to the pan but don't worry. Keep stirring and scrapping the pa to develop the flavours. You can add a splash of water or lamb stock if the mixture becomes too dry.
5 add all the powdered spices and cook for 5 minutes.
6 add the tomato purée and stir until the lamb is cooked through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 688 | ||
Calories from Fat: 449 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.9g | 66 % | |
Saturated Fat 19.8g | 99 % | |
Monounsaturated Fat 21.9g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 160.5mg | 6 % | |
Potassium 895.2mg | 24 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 9.4g | ||
Protein 46.6g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 688
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