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Le Chaudron recipe
Rogan josh agneau cachemiri
Kashmiri lamb rogan josh
⏱ 70 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
700 g (25 oz)lamb shoulder, cubed
250 ml (1 cup)plain yogurt
3onions, sliced
2 tbspgaram masala
1 tablespoonpaprika
1piece of ginger (3 cm / 1 in), grated
4 clovesgarlic, grated
- 700 g (25 oz) lamb shoulder, cubed
- 250 ml (1 cup) plain yogurt
- 3 onions, sliced
- 2 tbsp garam masala
- 1 tablespoon paprika
- 1 piece of ginger (3 cm / 1 in), grated
- 4 cloves garlic, grated
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Brown the lamb over high heat for 5 minutes.
- Add the onions, garlic and ginger and cook for 8 minutes until soft.
- Stir in the garam masala and paprika for 2 minutes.
- Add the yogurt a spoonful at a time, stirring constantly so it doesn't curdle.
- Cover and simmer very gently for 40 minutes until the lamb is tender.
- Uncover at the end to reduce the sauce and serve hot over basmati rice.
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