
🍛 IndianAdvanced Chef's PickMain Course
Rogan Josh
Aromatic Kashmiri lamb curry slow-cooked in a rich gravy of yoghurt, whole spices and Kashmiri chillies.
Professional Yield: 50 Portions Portion: 200-250g per portion
Professional Yield
Adjust portions - ingredients recalculate automatically
Ingredients · 50 portions
Halal lamb
8 kg
Yoghurt
2 kg
Onion
1.50 kg
Garlic
250 g
Ginger
250 g
Kashmiri chilli powder
200 g
Fennel powder
100 g
Dry ginger powder
75 g
Cumin
50 g
Cardamom
30 g
Cinnamon
40 g
Cloves
20 g
Bay leaves
20 g
Ghee
1 L
Lamb stock
5 L
Asafoetida
10 g
Salt
0.000 g
Recommended Pairings
Steamed basmati rice, naan, raita
