Indian Lamb Rogan Josh

Ingredients

• 2 lb lamb shoulder or leg, cut into 1.5-inch cubes
• ½ cup plain yogurt
• 2 medium onions, finely diced
• 4 clove garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp tomato paste
• 1 can (14.5 oz) canned crushed tomatoes
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1.5 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp turmeric powder
• 1 tsp Kashmiri chili powder
• 1 tsp garam masala
• 1 tsp salt
• 1.5 cup water
• ¼ cup fresh cilantro, chopped
• 2 whole bay leaves

Instructions

1. 1

   Pat the lamb cubes dry with paper towels and season with 0.5 tsp salt. Heat 1.5 tbsp oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches, sear the lamb on all sides without crowding the pan, about 3–4 minutes per batch, until deeply browned. Transfer to a plate and set aside.

2. 2

   Add the remaining 1.5 tbsp oil to the same pot over medium heat. Toast the cumin seeds for 20–30 seconds until fragrant, then add the diced onions. Cook, stirring occasionally, for 8–10 minutes until the onions are golden brown and very soft.

3. 3

   Add the minced garlic and ginger to the onions and cook for 1–2 minutes, stirring constantly, until fragrant. Stir in the tomato paste and cook for another 1 minute to caramelize slightly.

4. 4

   In a small bowl, whisk the yogurt with 2 tbsp water to thin it slightly, then slowly stir it into the onion mixture to avoid curdling. Add the coriander powder, cumin powder, turmeric, and Kashmiri chili powder, stirring well to combine.

5. 5

   Return the lamb and any accumulated juices to the pot, stirring gently to coat in the spiced yogurt mixture. Add the crushed tomatoes, 1.5 cups water, bay leaves, and 0.5 tsp salt. Bring to a simmer over medium heat, then reduce to low heat.

6. 6

   Cover partially and simmer gently for 50–60 minutes, stirring occasionally, until the lamb is very tender and easily pierced with a fork. The oil should rise to the surface and the sauce should reduce to a thick, rich consistency.

7. 7

   Stir in the garam masala and taste, adjusting salt and spice level as needed. Simmer uncovered for another 2–3 minutes to meld flavors, then remove the bay leaves.

8. 8

   Finish with fresh cilantro and serve hot over basmati rice or with naan bread. The rogan josh is best served immediately while the sauce clings to the tender lamb.

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