Rogan josh Kashmir from 50 Great Curries of India: Tenth Anniversary Edition by Camellia Panjabi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okcook on November 11, 2019

    A very easy curry with delicious results. The flavour of the lamb meat comes through the delicate spices.

  • Foodycat on August 17, 2015

    The edition I have just calls this Rogan Josh - all of the recipes have the part of India it is from on brackets on the next line, it's not part of the name of the dish. ETA 21/1/18 very nice. As always with the curries in this book, I start with about a quarter of the amount of water she says and then add extra until it's the consistency I want. And I used raw lamb, I didn't par-boil. The young lamb we get doesn't have a particularly pungent aroma.

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