Lamb Rogan Josh Recipe

 Lamb Rogan Josh

Ingredients

For the Lamb:

• 2 lbs (900g) lamb shoulder or leg, cut into 1 ½-inch cubes
• 3 tablespoons vegetable oil or ghee
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2-inch piece of ginger, minced
• 1/2 cup plain yogurt
• 1 1/2 cups water or lamb stock
• Salt, to taste
• Fresh cilantro, chopped (for garnish)

Spices:

• 2 bay leaves
• 4 green cardamom pods
• 4 whole cloves
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 tablespoon Kashmiri chili powder (or 1 teaspoon paprika mixed with 1 teaspoon cayenne for mild heat)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon ground fennel seeds
• 1/2 teaspoon ground black pepper

Instructions

1. Marinate the Lamb:

   • In a bowl, mix the lamb with half the minced garlic, ginger, yogurt, 1 teaspoon salt, and turmeric powder. Marinate for at least 1 hour (or overnight for deeper flavor).

2. Sear the Lamb:

   • Heat 2 tablespoons of oil or ghee in a large heavy-bottomed pot over medium-high heat.
   • Sear the marinated lamb pieces in batches until browned on all sides. Remove from the pot and set aside.

3. Cook the Spices:

   • In the same pot, add 1 more tablespoon of oil if needed. Add cumin seeds, cardamom pods, cloves, bay leaves, and cinnamon stick. Sauté for 1 minute until fragrant.
   • Add the chopped onions and sauté until golden brown (about 8-10 minutes).
   • Add the remaining minced garlic and ginger, and cook for another minute.

4. Add the Ground Spices:

   • Lower the heat to medium and stir in the coriander powder, Kashmiri chili powder, ground fennel, and black pepper. Cook for 1-2 minutes, stirring constantly, to prevent burning.

5. Cook the Lamb:

   • Add the seared lamb back into the pot, coating it well with the spice mixture.
   • Stir in the yogurt and cook for about 3 minutes to let the yogurt integrate into the spices.

6. Simmer:

   • Pour in the water or lamb stock, bring to a boil, then reduce the heat to low.
   • Cover and let the lamb simmer for 1 ½ to 2 hours, stirring occasionally, until the lamb is tender and the sauce thickens. If the sauce reduces too much, add more water as needed.

7. Finish:

   • Once the lamb is tender, stir in the garam masala and cook for another 5 minutes.
   • Taste and adjust seasoning with salt if needed.

8. Serve:

   • Garnish with fresh cilantro and serve hot with steamed basmati rice or naan.

Enjoy!

This Lamb Rogan Josh is a flavorful and comforting dish, perfect for those who love aromatic curries. Let me know if you have any specific questions or need tips for variations!