Rogan Josh

Ingredients

• •2 lbs lamb shoulder, cubed
• •1 cup plain yogurt
• •2 medium onions, sliced
• •4 cloves garlic, minced
• •1 tbsp ginger, minced
• •1 can (14 oz) crushed tomatoes
• •3 tbsp vegetable oil
• •2 tsp garam masala
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1 tsp paprika
• •1 cup lamb or chicken stock
• •to taste salt and pepper

Directions

1. 1Heat oil in a large pot over medium-high heat. Brown the lamb pieces on all sides, then remove and set aside.
2. 2In the same pot, sauté onions until golden brown, about 8 minutes. Add garlic and ginger, cook for 1-2 minutes until fragrant.
3. 3Stir in garam masala, cumin, coriander, and paprika, cooking for 1 minute to bloom the spices.
4. 4Add crushed tomatoes and yogurt, stirring until combined. Return the lamb to the pot.
5. 5Pour in stock, season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 45-50 minutes until lamb is tender.
6. 6Taste and adjust seasonings as needed. Serve hot with rice or naan bread.

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