Low Sodium Kashmiri Lamb Rogan Josh

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

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Ingredients

4 servings

8 dried kashmiri chiles, stems and seeds removed
Fresh Serrano Peppers Fresh Poblano Pepper
See all
1 cup water
3 tbsp mustard oil or neutral oil
2 bay leaves
4 green cardamom pods, lightly crushed
2 black cardamom pods, lightly crushed
1 cinnamon stick (about 2 inches)
4 whole cloves
2 lbs bone-in lamb shoulder or leg, cut into 2-inch pieces
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup whole-milk yogurt, whisked smooth
1 tsp ground ginger
1 ½ tsp ground fennel seeds
½ tsp ground coriander
¼ tsp ground cardamom
½ tsp kashmiri chile powder or mild paprika

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
steamed basmati rice or warm naan, for serving (optional)

Instructions

1
Place the dried Kashmiri chiles in a small bowl and pour the boiling water over them. Let soak for 15 minutes until softened, then transfer the chiles and soaking liquid to a spice grinder or mortar and pestle and grind to a smooth, deep-red paste. Set aside.
2
Heat the mustard oil in a large Dutch oven over medium-high heat until it just begins to smoke and loses its sharp raw smell, about 2 minutes. Add the bay leaves, green cardamom pods, black cardamom pods, cinnamon stick, and cloves and cook, stirring, until fragrant and the spices begin to sizzle and pop, about 1 minute.

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