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Lamb Rogan Josh Kashmir Special
from: RehmanIngredients :
- 1 kg Lamb (with
bone) - 5 grams Green
cardamom - 2 grams
Cloves - 5grams Black
pepper - 50 grams
Ghee - 30 grams Kashmir chilly
- 5 grams Garlic
paste - 5 grams
Saffron - 50 grams Onion
paste - 3 grams Kashmir
Maval
Method:
Cook the Lamb with salt
and garlic paste, when the Lamb is half done strain it and keep the lamb stock
in separate bowl.
Add all the spices except
saffron in the lamb stock add the cooked lamb and cook till
done.
Add salt and seasoning
and finally finish with Kashmiri saffron.
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