Low Iodine Kashmiri Lamb Rogan Josh
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Learn more →Ingredients
4 servings
- 8 dried kashmiri chiles, stems and seeds removed
- 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
- 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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