Rogan Josh Kashmiri Lamb Curry

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This is one to make with love! This is the one my friends always request. i usually make it the night before and the flavour really develops over night. I make my own recipe #177110. australian measurements used. i've not timed the making of this so times are a guesstimate.

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Steps

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Paste:.

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Soak chillies in hot water , to cover , for 5 minutes.

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Dry toast almonds , ground coriander , cumin and poppy seeds in pan over low heat until spices brown slightly and become aromatic.

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Place into a food processor with garlic , ginger , onions and chillies and blend until smooth.

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You may need to add a little of the chile soaking water to help the blending.

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Dry toast the saffron strands in the small pan.

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Be careful not to burn.

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In a small bowl crush with the back of a spoon then add 2 tablespoons of boiling water to dissolve.

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Add to the paste mix and set aside.

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Curry:.

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Heat ghee in a large , heavy-based saucepan and fry cardamom pods , turmeric and paste mix and fry , stirring constantly , until ghee begins to separate from mixture.

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Stir in yoghurt , a spoonful at a time.

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Add tomatoes , garam masala and salt and fry , stirring , for 5 minutes.

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Add lamb and stir over high heat to coat with with spices.

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Reduce heat to very low , cover and cook for 1 hour or until t.

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Ingredients

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dried red chilies, blanched almonds, ground coriander, cumin seed, white poppy seeds, garlic cloves, fresh ginger, onions, saffron strand, ghee, cardamom pods, ground turmeric, plain yogurt, tomatoes, garam masala, salt, lean lamb, coriander leaves