Lamb Rogan Josh

Step 1

Heat oil in a large pot or Dutch oven over medium-high heat and brown the lamb shoulder chunks on all sides, about 6-8 minutes; remove and set aside.

Step 2

In the same pot, add the chopped onions and cook until golden, about 8 minutes.

Step 3

Stir in the minced garlic, ginger, and garam masala and cook for 1 minute until fragrant.

Step 4

Add the chopped tomatoes and cook for 5 minutes, mashing them slightly, until they break down into a sauce.

Step 5

Return the lamb to the pot and stir in the yogurt one spoonful at a time to prevent curdling.

Step 6

Add enough water to nearly cover the lamb, bring to a simmer, then cover and cook over low heat for 1.5-2 hours, until the lamb is fork-tender.

Step 7

Uncover and simmer for 10-15 minutes more to thicken the sauce.

Step 8

Taste and adjust seasoning, then serve hot with rice or naan.