A mild Indian curry recipe found in “Asia – En Kulinarisk Reise”
(A Culinary Voyage) published by Grøndahl Dreyer in 1987
Roganjhost are among the dishes you will find on the menu all over India. These tender lamb cubes in a creamy, aromatic sauce, lightly spiced and with just a hint of chili, is a good example that curries need not be burning hot to be delicious.
