Lamb Raahra
Kashmiri Roghan Josh Recipe
Lamb Raahra
KRJ1
A hearty North Indian lamb curry featuring tender lamb cubes and minced lamb slow-cooked together in a rich Kashmiri Roghan Josh gravy.
Ingredients
- 200g lamb, mutton or beef, boneless and cut into cubes
- 150g lamb, mutton or beef mince
- 50g yoghurt, whisked
- 1 packet Kashmiri Roghan Josh
- 150ml water
- 50g potato, cut into small dice
- 1 lemon, juiced
- 1 tbsp fresh coriander, chopped
Method
1. In a large bowl, combine the minced meat, boneless meat cubes and yoghurt.
2. Empty the full contents of the Kashmiri Roghan Josh sachet over the meat and mix thoroughly.
3. Transfer the marinated meat mixture to a pressure cooker.
4. Add 150ml water and mix well.
5. Cook on medium-high heat, stirring constantly until the mixture comes to a boil.
6. Add the diced potatoes and stir through the gravy.
7. Close the pressure cooker, reduce the heat and cook for approximately 45 minutes until the meat is tender.
8. Depressurise the cooker and check the doneness of the meat and potatoes.
9. Add chopped coriander and fresh lemon juice.
10. Stir gently and serve hot.
Chef's Serving Suggestion
Serve with butter naan, tandoori roti, steamed rice or jeera rice. A side of sliced onions and lemon wedges complements the rich lamb flavours beautifully.
