Name: Lamb Rogan Josh
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: Indian
Ingredients: 500 g Lamb shoulder or leg, cut into 1.5 inch pieces; 3 tbsp Ghee or oil; 2 Bay leaves; 2 Black cardamom pods; 4 Green cardamom pods; 4 Cloves; 1 Cinnamon stick (1 inch piece); 1 Onion, finely sliced; 1 tbsp Ginger-garlic paste; 2 tsp Kashmiri red chili powder (or paprika + pinch of cayenne); 1 tsp Coriander powder; 0.5 tsp Cumin powder; 0.25 tsp Turmeric powder; 0.5 cup Plain yogurt, whisked; 1 cup Water or lamb broth; Salt, to taste; 0.5 tsp Garam masala; 2 tbsp Fresh coriander, chopped

1. Heat ghee or oil in a heavy-bottomed pot. Add bay leaves, black and green cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant. 2. Add sliced onion and cook until golden brown. 3. Add ginger-garlic paste and cook for 1 minute. 4. Add lamb pieces and sear on all sides until lightly browned. This seals in the juices. 5. Reduce heat to low, then add Kashmiri red chili powder, coriander powder, cumin powder, and turmeric powder. Stir quickly for 30 seconds to avoid burning. 6. Gradually add the whisked yogurt, stirring constantly to prevent curdling. Let it cook for 5-7 minutes, stirring occasionally, until oil separates. 7. Pour in water or lamb broth, add salt, and bring to a simmer. Cover and cook on low heat for 45-60 minutes, or until lamb is tender. Stir occasionally. 8. Stir in garam masala. Garnish with fresh coriander and serve hot with rice or naan.

Instructions