Rogan Dipping Sauce
I think this is a really interesting one because it uses lamb breast which is cut into strips to produce bone free ribs. This cut isn't used a great deal these days because it is very fatty but it's perfect for this dish. If however you don't want to use this then you can use lamb shoulder chops instead.
It's very traditional Kashmiri recipe which is apparent with the spices being used, from ginger powder, fennel powder and asafoetida, all of which are commonly used in this cuisine.
The dish might feel complicated because you cook the meat three times but actually it's really simple. All you are doing is putting the spices and the meat into a pan and boiling it, adding some saffron and milk, (which makes the sauce creamy and smooth) and stewing it. Then finally, the strips and fried to make them crispy and delicious.
So, if pork scratchings are your thing then this probably will be too. The meat comes out really fragrant and tender but also crisp from being fried. The real highlight for me however, is the sauce. It is sensational, packed full of aromatics from the spices, smooth from the milk and golden in colour from the saffron - if Carlsberg made dipping sauces then this would be it!