Lamb Rogan Josh

• Lamb Shoulder(800 g)
• Onion(1½)
• Garlic(4 cloves)
• Ginger(25 g)
• Tomato paste(2½ tbsp)
• Canned tomatoes(400 g)
• Rapeseed Oil(2 tbsp)
• Ghee(1½ tbsp)
• Salt(1¾ tsp)
• Black pepper(¾ tsp)
• Garam Masala(1¼ tbsp)
• Ground Coriander(1¼ tbsp)
• Cumin(2½ tsp)
• Paprika(1½ tbsp)
• Cayenne Pepper(¼ tsp)optional
• Turmeric(1 tsp)
• Cinnamon(½ tsp)
• Cardamom(4)
• Cloves(4)
• Bay leaf(2)
• Yogurt(200 g)
• Basmati Rice(300 g)
• Coriander(10 g)optional

Method

1. 1

   Prep: Cut {Lamb Shoulder} into irregular 4–5 cm chunks. Thinly slice {Onion}. Finely grate {Ginger} and crush {Garlic}.

   ~15 min

2. 2

   Heat {Ghee} with {Vegetable oil} in a wide pot over medium-high heat. Add {Lamb Shoulder} in a single layer (work in batches if needed) and brown well on all sides; season with {Salt} and {Black pepper}.

   ~12 min

3. 3

   Reduce heat to medium. Add {Onion} and cook, stirring, until deep golden and jammy. Stir in {Ginger} and {Garlic} for 1 minute. Add {Tomato paste} and cook until it darkens slightly and sticks to the pot.

   ~12 min

4. 4

   Stir in {Cumin}, {Ground Coriander}, {Turmeric}, {Paprika}, {Cayenne Pepper}, {Cinnamon}, {Cloves}, {Cardamom pod}, and {Bay leaf}. Cook, stirring, until very fragrant and the spices stain the fat brick-red.

   ~2 min

5. 5

   Add {Canned tomatoes} and {Water}, scraping up any browned bits. Bring to a boil, then reduce to a gentle simmer. Cover and simmer until the {Lamb Shoulder} is very tender, stirring occasionally.

   ~45 min

6. 6

   Meanwhile, rinse {Basmati Rice} until the water runs mostly clear. Add to a pot with {Water} and {Salt}. Bring to a boil, cover, and cook on low heat. Remove from heat and keep covered to steam-finish.

   ~18 min

7. 7

   Uncover the curry and simmer to thicken until the sauce is glossy and clings to the {Lamb Shoulder}. Stir in {Garam Masala}. Turn heat to low and stir in {Yogurt} a spoonful at a time so it stays smooth.

   ~12 min

8. 8

   Fluff the rice, then serve the curry over {Basmati Rice}. Finish with {Fresh cilantro} scattered on top.

   ~2 min