Kashmiri Roghan Josh Recipe

Lamb Quesadilla

KRJ6

Tender slow-cooked Roghan Josh lamb folded into crispy tortillas with melted mozzarella and cheddar cheese. An Indian-Mexican fusion favourite.

Watch recipe video

Ingredients

• 2 tbsp vegetable oil
• 750g lamb shoulder, cut into large chunks
• 150ml water
• 1 packet Kashmiri Roghan Josh
• 5g salt
• 60g mozzarella cheese, shredded
• 60g mature cheddar cheese, shredded
• 4 large tortillas (12-inch)

Method

1. Heat oil in a large pan and sear the lamb pieces evenly on all sides. Remove and keep aside.

2. Add warm water to a pressure cooker. Empty the full contents of the sachet into the cooker and mix well.

3. Bring to a gentle simmer.

4. Add the lamb pieces to the Roghan Josh curry and mix well.

5. Close the lid and cook on medium heat for 25–30 minutes, giving 3–4 whistles.

6. Depressurise the cooker and check that the lamb is tender.

7. Remove the lamb pieces and shred using two forks.

8. Continue simmering the sauce over low heat until thickened. Reserve as a dipping sauce.

Assembly

1. Combine the mozzarella and cheddar cheese.

2. Heat a tortilla in a pan over medium heat.

3. Sprinkle a layer of cheese over the tortilla.

4. Place shredded Roghan Josh lamb on one half of the tortilla.

5. Fold the tortilla in half.

6. Cook both sides until lightly golden brown and the cheese has melted.

7. Slice into wedges and serve with the warm Roghan Josh dipping sauce.