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Mutton roganjosh, a staple of Kashmiri cuisine, made with braised lamb chunks cooked in a gravy with garlic, onions and a handful of aromatic spices. Loved the flavour burst with every mouthful, the tender mutton with no smell (yay!) and the plentiful sauce to dip my naan in. One thing though, it was a little on the salty side, so word of advice, go easy on the yummy sauce.

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