Lamb Rogan Josh
Bone-in lamb browned in mustard oil with whole spices, then simmered for two hours in spiced yogurt until it slides off the bone. There is no onion, no garlic and no tomato in it — the deep red comes entirely from Kashmiri chili, which is mild enough to use by the tablespoon.
At a glance
Ingredients and method are in the app
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