Kashmiri red lamb stew (Kashmiri rogan josh) from Madhur Jaffrey's Indian Cooking, Revised and Expanded by Madhur Jaffrey

  • asafoetida powder
  • ground cayenne pepper
  • cinnamon sticks
  • fennel seeds
  • paprika
  • yogurt
  • garam masala
  • ground cloves
  • stewing lamb
  • dried ginger

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

  • TrishaCP on January 18, 2016

    This was a delicious lamb dish, which you can make almost exclusively with pantry ingredients as it uses powdered ginger instead of fresh and omits onions and garlic. (The recipe notes indicate that it is typical to use dried ginger in Kashmir.) Adding the yogurt and seeing it curdle reminded me that I've previously had a problem with her technique in this area-I need to consult 660 Curries again to avoid future mistakes because I don't think I did with Mr. Iyer's method. Nonetheless, it had more or less rectified itself by the time most of the liquid had cooked down, so wasn't a huge problem.

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