Lamb Rogan Josh, Step by Step

Ingredients

• 2 lbs (900 g) lamb shoulder, cut into 2-inch cubes
• 2 tbsp oil (mustard or vegetable)
• 2 large onions, finely sliced
• 4 cloves garlic, minced
• 1-inch (2.5 cm) piece fresh ginger, grated
• 1 cup (240 ml) plain Greek yogurt, room temperature
• 3 tbsp tomato paste
• 1/4 cup (60 ml) water
• 2 bay leaves
• 5 green cardamom pods (or 1/2 tsp ground cardamom)
• 4 whole cloves
• 1 cinnamon stick (or 1 tsp ground cinnamon)
• 1 tsp cumin seeds (or 3/4 tsp ground cumin)
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 1/2 tsp Kashmiri chili powder (or 1 tsp paprika + 1/2 tsp cayenne)
• 1/2 tsp fennel powder (optional, or omit)
• Salt to taste
• Fresh cilantro, for garnish

Instructions

1. 1

   Pat lamb dry. Season with a little salt.

2. 2

   Heat oil in a large Dutch oven over medium-high. Brown lamb in batches; set aside.

3. 3

   In the same pot, add onions. Cook until golden brown, about 10-12 minutes.

4. 4

   Add garlic and ginger; sauté 1 minute until fragrant.

5. 5

   Add bay leaves, cardamom, cloves, cinnamon, and cumin. Toast spices for 1 minute.

6. 6

   Stir in coriander, turmeric, chili powder, and fennel powder if using.

7. 7

   Add tomato paste. Cook 2 minutes, stirring, until darkened.

8. 8

   Reduce heat to low. Whisk yogurt with 1/4 cup water. Gradually add to the pot, stirring to avoid curdling.

9. 9

   Return browned lamb to the pot. Stir until well coated.

10. 10

    Add 1 cup water. Bring to a simmer, cover, and cook on low for 60-75 minutes, stirring occasionally, until lamb is very tender.

11. 11

    Uncover and simmer 10-15 minutes to thicken sauce. Adjust salt.

12. 12

    Remove whole spices if desired. Garnish with chopped cilantro and serve.