Lunch · Indian · 20 min
Kashmiri Lamb Rogan Josh with Basmati Rice
- Calories
- 1093
- Protein
- 43g
- Carbs
- 117g
- Fat
- 51g
Ingredients
- 159.3 g lamb shoulder
- 124.2 g red onion
- 310.5 g cauliflower
- 15.5 g fresh ginger
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tbsp ghee
- 0.5 tsp salt
- 103.4 g basmati rice
- 1.5 cup water
- 2 sprig cilantro
Method
- 011. Rinse the dry basmati rice under cold water until the water runs clear. Bring rice and 1.5 cups water to a boil in a small pot, cover, reduce heat to low, and simmer for 15 minutes until tender and fluffy. Set aside covered.
- 022. Heat ghee in a heavy-bottomed pan over medium-high heat. Add the trimmed cubed lamb and sear until deeply browned on all sides. Ensure lamb reaches a minimal safe temperature and turns tender during braising. Remove browned lamb and set aside.
- 033. Add diced red onion to the same pan and sauté until soft and translucent, about 5 minutes. Stir in grated ginger, garam masala, ground cumin, and salt, blooming the spices for 30 seconds until fragrant.
- 044. Add the cauliflower florets and return the seared lamb to the pan. Pour in 1/2 cup of water, cover tightly, and braise on low heat for 35-40 minutes until lamb is tender (registering at least 145°F/63°C followed by resting/braising process) and cauliflower is cooked through.
- 055. Uncover the pan and increase heat slightly to simmer and reduce the liquid into a thick gravy coating the lamb and vegetables.
- 066. Plate the basmati rice alongside the lamb and cauliflower Rogan Josh. Garnish with chopped fresh cilantro leaves.
- 07Cook the lamb until the lamb reaches an internal temperature of 145°F (63°C), then rest the lamb for at least 3 minutes before serving.
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