Lamb Rogan Josh

Ingredients

• •2 lbs lamb shoulder, cut into 1.5-inch cubes
• •3 tablespoons vegetable oil
• •2 large onions, sliced
• •4 cloves garlic, minced
• •1 tablespoon fresh ginger, minced
• •1 cup plain yogurt
• •1 can (14 oz) crushed tomatoes
• •2 teaspoons ground cumin
• •2 teaspoons ground coriander
• •1 teaspoon paprika
• •0.5 teaspoon cayenne pepper
• •1 teaspoon salt
• •1 cup water

Directions

1. 1Heat oil in a large pot over medium-high heat. Brown the lamb in batches, about 3 minutes per side, then set aside.
2. 2In the same pot, sauté the sliced onions until golden brown, about 8 minutes. Add garlic and ginger, cook for 1 minute until fragrant.
3. 3Stir in cumin, coriander, paprika, and cayenne pepper. Cook for 1 minute to bloom the spices.
4. 4Add the yogurt and stir well, then add the crushed tomatoes and salt. Mix thoroughly.
5. 5Return the lamb to the pot and add water. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until the lamb is tender.
6. 6Stir occasionally and adjust seasoning as needed. The sauce should be rich and slightly thick.
7. 7Serve hot with basmati rice or naan bread.

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