Roghan Josh, Kashmiri Meat Curry Seasoning
Roghan Josh
Kashmiri Meat Curry Seasoning
This warming and aromatic seasoning spice blend is to create Kashmiri curried meat dish (lamb or mutton) in a rich creamy richly flavorful sauce with distinctive red color and savory subtly spiced balanced taste. It's essential ingredient Kashmiri red chilies give its mild pleasant heat and the vibrant red color. This seasoning blend can change the flavor of ordinary lamb or mutton dish into a tasty delicious with succulent tender meat.
Ing: Paprika, Coriander, Cumin, Kashmiri Chili Powder, Cinnamon, Turmeric, Cardamom, Cloves, Ginger, Fennel, Caraway, Black Pepper, Mace, Nutmeg.
Simple recipe for Rogan Josh Lamb Curry:
Dry toast 2 tbsp almonds & 1 tbsp poppy seeds over low heat until slightly brown, blend in a food processor until smooth paste, set aside. In the small cup put 1/8 tsp saffron, add 2 tbsp boiling water to dissolve, set aside. Heat 4 tbsp ghee in a saucepan, add 2 chopped Onion, cook until brown, add 3 tbsp Kashmiri masala, mix & stir until the ghee oil begins to separate. Stir in 1/2 cup plain yogurt, 1 cup chopped tomatoes, mix & cook for 5 min, add 500 gm boneless lamb shoulder cut into pcs & stir over high heat to coat with spices, add the almond & poppy seed paste along with saffron water. Add 2 cups of water, stir, bring to boil. Reduce heat to very low, cover & cook for until the lamb is very tender (60min). Stir occasionally to prevent spices from sticking to base of pan. Serve with steaming basmati rice, garnished with chopped coriander leaf.
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Product Information
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Shipping & Returns
Roghan Josh, Kashmiri Meat Curry Seasoning
Roghan Josh, Kashmiri Meat Curry Seasoning
Roghan Josh
Kashmiri Meat Curry Seasoning
This warming and aromatic seasoning spice blend is to create Kashmiri curried meat dish (lamb or mutton) in a rich creamy richly flavorful sauce with distinctive red color and savory subtly spiced balanced taste. It's essential ingredient Kashmiri red chilies give its mild pleasant heat and the vibrant red color. This seasoning blend can change the flavor of ordinary lamb or mutton dish into a tasty delicious with succulent tender meat.
Ing: Paprika, Coriander, Cumin, Kashmiri Chili Powder, Cinnamon, Turmeric, Cardamom, Cloves, Ginger, Fennel, Caraway, Black Pepper, Mace, Nutmeg.
Simple recipe for Rogan Josh Lamb Curry:
Dry toast 2 tbsp almonds & 1 tbsp poppy seeds over low heat until slightly brown, blend in a food processor until smooth paste, set aside. In the small cup put 1/8 tsp saffron, add 2 tbsp boiling water to dissolve, set aside. Heat 4 tbsp ghee in a saucepan, add 2 chopped Onion, cook until brown, add 3 tbsp Kashmiri masala, mix & stir until the ghee oil begins to separate. Stir in 1/2 cup plain yogurt, 1 cup chopped tomatoes, mix & cook for 5 min, add 500 gm boneless lamb shoulder cut into pcs & stir over high heat to coat with spices, add the almond & poppy seed paste along with saffron water. Add 2 cups of water, stir, bring to boil. Reduce heat to very low, cover & cook for until the lamb is very tender (60min). Stir occasionally to prevent spices from sticking to base of pan. Serve with steaming basmati rice, garnished with chopped coriander leaf.
Original: $6.99
-65%$6.99
$2.45Product Information
Product Information
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Shipping & Returns
Description
Roghan Josh
Kashmiri Meat Curry Seasoning
This warming and aromatic seasoning spice blend is to create Kashmiri curried meat dish (lamb or mutton) in a rich creamy richly flavorful sauce with distinctive red color and savory subtly spiced balanced taste. It's essential ingredient Kashmiri red chilies give its mild pleasant heat and the vibrant red color. This seasoning blend can change the flavor of ordinary lamb or mutton dish into a tasty delicious with succulent tender meat.
Ing: Paprika, Coriander, Cumin, Kashmiri Chili Powder, Cinnamon, Turmeric, Cardamom, Cloves, Ginger, Fennel, Caraway, Black Pepper, Mace, Nutmeg.
Simple recipe for Rogan Josh Lamb Curry:
Dry toast 2 tbsp almonds & 1 tbsp poppy seeds over low heat until slightly brown, blend in a food processor until smooth paste, set aside. In the small cup put 1/8 tsp saffron, add 2 tbsp boiling water to dissolve, set aside. Heat 4 tbsp ghee in a saucepan, add 2 chopped Onion, cook until brown, add 3 tbsp Kashmiri masala, mix & stir until the ghee oil begins to separate. Stir in 1/2 cup plain yogurt, 1 cup chopped tomatoes, mix & cook for 5 min, add 500 gm boneless lamb shoulder cut into pcs & stir over high heat to coat with spices, add the almond & poppy seed paste along with saffron water. Add 2 cups of water, stir, bring to boil. Reduce heat to very low, cover & cook for until the lamb is very tender (60min). Stir occasionally to prevent spices from sticking to base of pan. Serve with steaming basmati rice, garnished with chopped coriander leaf.
