Lamb Rogan Josh

This aromatic North Indian lamb curry was introduced to Kashmir by the Mughals and remains hugely popular. Made with either lamb or goat, it contains warming spices which are flavoursome, but not hot. Traditionally dried cockscomb flower, known as amaranth, combined with a little Kashmiri chilli powder, gave the dish a deep red colour. As amaranth is hard to source, my version uses a little paprika combined with Kashmiri chilli powder that works well as a substitute. It is great cooked in a