Lamb Rogan Josh (Kashmiri Lamb Curry)

Instructions

1. 1Cut the about 910 g of lamb shoulder into 2.54 cm cubes.
2. 2Heat the 3 tablespoons of ghee in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C).
3. 3Add the 2 medium onions, chopped, to the hot ghee and cook, stirring occasionally, until they are golden brown, about 8-10 minutes. This will create a flavorful base.
4. 4Add the 2 tablespoons of ginger-garlic paste to the pot and cook, stirring constantly, until fragrant, about 1 minute.
5. 5Stir in the 3 tablespoons of Kashmiri chili powder, 1 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of fennel seeds, and 1/2 teaspoon of dried ginger powder. Cook, stirring constantly, for 1 minute until the spices are fragrant.
6. 6Add the about 910 g of lamb shoulder cubes to the pot and cook, stirring to coat them in the spices, until they are seared on all sides, about 5-7 minutes.
7. 7Reduce the heat to low. Stir in the 1 cup of yogurt and cook, stirring occasionally, for 5 minutes. The yogurt will help tenderize the lamb and create a rich sauce.
8. 8Pour in the 2 cups of water and add the 1 teaspoon of salt. Stir everything together. Increase the heat to medium-high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for 1.5 to 2 hours, or until the lamb is very tender when pierced with a fork. Check occasionally to ensure there is enough liquid; add a splash more water if it looks dry.
9. 9Serve the Lamb Rogan Josh hot. It pairs well with rice or gluten-free naan.

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