Lamb Rogan Josh

Ingredients

• 2 lbs Lamb (sliced shoulder or leg)
• 1 lb Onions (sliced, )
• 2 tbsp Oil (or ghee)
• 1/2 cup Cilantro (for garnish)
• 1 tsp Kosher salt
• 1/2 tsp Black pepper powder
• 8 large Fresh garlic cloves ( minced)
• 3 inch Fresh ginger (fresh grated)
• 1 cup Greek yogurt (plain)
• 2 tbsp Coriander powder
• 1 tsp Ground cumin powder
• 2 tbsp Sweet smoked paprika (or Kashmir chili powder)
• 1 tsp Cayenne pepper (or more sweet smoked paprika)
• 3/4 tsp Fennel power ((sauf))
• 1/4 tsp Turmeric powder
• 2 tbsp Lemon juice
• 6 Green cardamoms
• 4 Black cardamoms
• 1 Stick cinnamon
• 4 Cloves
• 1/2 Star anise
• 2 Bay leaves

Instructions

1. 1

   Lamb - Trim off excess fat and cut the lamb into 2 to 3-inch cubes. Season with salt and pepper. Next, add the garlic and ginger and combine well.

2. 2

   Marinade - Combine all marinade ingredients in a bowl and combine well.

3. 3

   Then, add the lamb to the marinade and set it aside to marinate for an hour on the counter or overnight in the fridge.

4. 4

   Whole spice - Add the spices to a mortar and pestle. Lightly pound to crush them – you want the cardamoms to open and the cinnamon to become a bit smaller.

5. 5

   In a Dutch oven or heavy-bottom saute pan, add one tablespoon of oil or ghee. Saute the whole spices for a minute.

6. 6

   Then, add the onions with a pinch of salt. Saute onions until lightly golden – about 5 to 7 minutes.

7. 7

   Once the onions have been caramelized, add the marinated lamb and remaining oil/ghee.

8. 8

   Cook on high for 2 minutes while stirring constantly until the meat is no longer pink.

9. 9

   Next, add 1/2 cup water and bring it to a boil. Cover the pan, lower the heat, and let simmer on low until the lamb is cooked to fork-tender, about 1½ to 2 hours.

10. 10

    When the lamb is fork-tender, taste and adjust the seasoning. Garnish with fresh herbs like cilantro. You can also sprinkle some garam masala and fennel powder for added flavor.

11. 11

    Enjoy!