Name: Lamb roganjosh
Cook time: 60 min
Total time: 60 min
Yield: 10 servings
Cuisine: Mughlai
Ingredients: 2 kg lamb; 500 g yoghurt (beaten); 8 no. cloves; 4 no. cinnamon (small pieces); 2 tsp. Dry ginger pdr.; 2 tsp. Saunf pdr.; 1 pinch asafoetida; 10 g kashmiri red chilli pdr.; 0.5 g saffron; 500 g ghee; to taste salt; 2 tsp. Sugar; 50 g ginger paste; 25 g garlic paste; 3 tsp. Kashmiri garam masala; 50 g green coriander

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Lamb roganjosh — Formulation & Method | CuliNect