Rogan Josh (Kashmiri Curry with Lamb)

Serves 4

  • 2 tablespoons vegetable oil
  • 1 ½ lbs boneless shoulder or leg or of lamb, cut into 1 ½ to 2-inch cubes
  • 1 container Maya Kaimal Kashmiri Curry
  • ¼ cup chopped cilantro (optional)
  • In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the cubed lamb and brown lightly on all sides.
  • Add the Maya Kaimal Kashmiri Curry sauce. Partially cover and gently simmer over low heat until lamb is fork tender, about 1¼ hours. In the last half hour of cooking, check sauce for consistency. Remove lid to allow sauce to reduce and thicken, if necessary.
  • Garnish with cilantro if you like. Serve with basmati rice or Indian naan or other flatbread.



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