Lamb Rogan Josh

4 to 6 servings

Active 35 min; total 1 hour

Ingredients

Ingredients
1/4 C	canola oil
2 lbs	boneless lamb shoulder, cut into 1" pieces
	Kosher salt
2	onions, thinly sliced (3 cups)
2 T	minced fresh ginger
2	garlic cloves, minced
1 T + 1 tsp	Madras curry powder
1 tsp	turmeric
1/2 tsp	cayenne pepper
2	bay leaves
1 (14oz)	can tomato puree
1 C	plain whole milk yogurt
2 C	water
1 tsp	garam masala
	cilantro leaves for garnish
	Basmati rice and warm naan for serving

 

Preparation

In large enameled cast-iron casseroile, heat the oil. Season the lamb with salt and cook over high heat, stirring occasionally, until the lamb is browned. about 12 minutes; using a slotted spoon, transfer to a plate.

Add the onions to the casserole and cook over moderate heat until lightly browned, 4 minutes. Add the ginger, garlic, curry, turmeric, cayenne, and bay leaves and cook for 2 minutes. Add the tomato, yogurt and water; bringt o a boil. Season with salt.

Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender, 1 hour. Stir in teh garam masala; cook for 5 mintes. Discard the bay leaves. Garnish with cilantro. Serve with rice and naan.