Lamb Rogan Josh

Ingredients

• 1.5 lb boneless lamb shoulder, cut into 1.5-inch cubes
• ½ cup plain full-fat yogurt
• 3 tbsp extra-virgin olive oil
• 1 whole large yellow onion
• 4 whole garlic cloves
• 1 inch fresh ginger root
• 1 can (14.5 oz) canned crushed tomatoes
• 1 tsp cumin seeds
• 1.5 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp Kashmiri chili powder
• ½ tsp ground turmeric
• 1 tsp garam masala
• 2 whole bay leaves
• ¼ cup fresh cilantro leaves
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 cup water or lamb stock

Instructions

1. 1

   Pat the 1.5 lb of boneless lamb shoulder completely dry with paper towels — dry meat will brown deeply instead of steaming. Cut it into 1.5-inch cubes, keeping pieces uniform so they cook at the same rate.

2. 2

   Dice 1 large yellow onion into 1/4-inch pieces. Peel and finely mince 4 garlic cloves. Grate a 1-inch piece of fresh ginger on a microplane. Set all three aside in separate small bowls.

3. 3

   Set a 12-inch heavy-bottomed pot or Dutch oven over medium-high heat. Add 3 tablespoons of extra-virgin olive oil and let it heat for 2 minutes until shimmering — you should see wisps of heat rising from the surface.

4. 4

   Working in two batches to avoid crowding, add the lamb cubes to the hot oil. Let them sear without moving for 3-4 minutes until they develop a deep mahogany crust. Flip and sear the other sides for another 3-4 minutes, listening for a steady, confident sizzle. Transfer the browned lamb to a clean plate.

5. 5

   Lower the heat to medium. Add 1 teaspoon of cumin seeds directly to the hot pot and toast them, stirring constantly, for 30 seconds until fragrant — the seed will darken slightly and pop softly.

6. 6

   Add the diced onion to the pot and sauté, stirring every minute, until it turns translucent and the edges begin to color, about 5-6 minutes. The onion should release its moisture into the pot, which helps build the sauce foundation.

7. 7

   Add the minced garlic and grated ginger and stir constantly for 30 seconds until fragrant — the aromatics should perfume the air immediately.

8. 8

   Add 1.5 teaspoons of ground coriander, 1 teaspoon of ground cumin, 1 teaspoon of Kashmiri chili powder, and 0.5 teaspoon of ground turmeric. Stir continuously for 1 minute — this blooms the dried spices and removes their raw, dusty flavor. You'll notice the oil turning reddish and coating the onion.

9. 9

   Pour in 0.5 cup of plain full-fat yogurt, stirring constantly to prevent it from curdling. The yogurt will add tang and richness to the sauce.

10. 10

    Add the 14.5-ounce can of crushed tomatoes, 1 cup of water or lamb stock, 2 bay leaves, 1 teaspoon of kosher salt, and 0.5 teaspoon of black pepper. Stir well to combine. Return the seared lamb and any juices to the pot.

11. 11

    Bring the curry to a gentle simmer over medium heat. You should see small bubbles breaking the surface steadily — if it boils aggressively, lower the heat to medium-low. Partially cover the pot with a lid and cook, stirring occasionally, for 25-30 minutes until the lamb is fork-tender and the sauce coats the back of a spoon.

12. 12

    Stir in 1 teaspoon of garam masala and taste. Adjust seasoning with more salt or chili powder if needed — the curry should be deeply savory with a gentle, warm heat and a rich mahogany color.

13. 13

    Remove the pot from heat. Tear 0.25 cup of fresh cilantro leaves and scatter over the top of the curry — the cilantro adds brightness and freshness that balances the richness.

14. 14

    Serve the rogan josh in shallow bowls, spooning the sauce generously over the lamb. Serve alongside steamed jasmine rice or warm naan bread to soak up the sauce.

Tools you’ll need

• 12-inch heavy-bottomed pot or Dutch oven
• paper towels
• cutting board
• sharp chef's knife
• microplane grater
• 3 small bowls
• wooden spoon or silicone spatula
• clean plate
• instant-read thermometer (optional)

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