Kashmiri Lamb Rogan Josh
Chef Gaurav shares a signature curry originating from the Kashmir region of India. Here, lamb is braised low and slow in a yogurt gravy deepened by Kashmiri chili, whole spices, and saffron. Chef plates it alongside yakhni pulao—fragrant basmati cooked in stock with star anise, caraway, and fennel. Garnished with julienne ginger and chopped cilantro.
Nutritional facts
Protein
57g
Carbs
96g
Calories
1150kcal
Fat
61g
Ingredients
Lamb Leg, Red Onion, Basmati Rice, Tomato Paste, Plain Yogurt, Canned Tomato, Mustard Oil, Kashmiri Chili Powder, Ginger, Garlic, Clarified Butter, Cinnamon Stick, Coriander, Kosher Salt, Garam Masala, Cumin, Spice, Cardamom, Green, Whole, Cilantro, Clove, Fennel Seed, Canola Oil, Star Anise, Deggi Mirch Powder, Black Pepper, Cardamom, Caraway Seed, Mint, Saffron, Ginger Powder, Bay Leaf
Contains milk.
Reviews
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About Gaurav Raj
Born and raised in Odisha, India, Chef Gaurav Raj's culinary journey began in the heart of his family kitchen. From a young age, he found inspiration in the vibrant flavors and rich traditions of Indian cuisine. After completing his formal education at IHM, Pusa, New Delhi, Chef Raj honed his skills through training at the prestigious Marriott group of Hotels in Pune.
Venturing abroad, Chef Raj made his mark in the culinary scene of San Francisco, where he worked alongside renowned chefs such as Manish Tyagi and Pujan Sarkar at acclaimed modern Indian restaurants like August 1 Five and Rooh. His time in the Bay Area exposed him to innovative techniques and diverse culinary influences, shaping his approach to cooking.
Driven by his passion for exploring new culinary horizons, Chef Raj eventually found his way to the Pacific Northwest. Here, as the Executive Chef of Rasai, he brings his unique vision to life, blending traditional Indian flavors with global culinary techniques. At Rasai, which means entrance, opening, and passage, Chef Raj crafts elevated yet approachable Indian cuisine, inviting diners on a flavorful journey that celebrates the essence of Indian culinary heritage.
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