羅根喬許咖哩粉

The gentle heat is perfect for a lamb stew, not overpowering but you still taste the Kashmiri spices. I let it simmer for an hour and the whole kitchen smelled incredible.

I’ve made this with lamb twice now and the kitchen smells incredible each time—that deep, warm Kashmiri character comes through without being overpowering. It’s genuinely mildly spicy, so even my partner who avoids heat asked for seconds.

The heat level is just right for a mild stew—savory and aromatic without overpowering the lamb. I simmered it for an hour and the kitchen smelled incredible the whole time. Even my spice-wary kid asked for seconds.