Lamb Rogan Josh with Sweet Potato Mash (Gluten-Free)

Ingredients

• 2 lb Lamb Shoulder
• 3 tbsp Ghee or Mustard Oil
• 2 large Onion
• 2 tbsp Ginger-Garlic Paste
• 3 tbsp Rogan Josh Masala
• 1 cup Yogurt (Dairy or Coconut)
• 2 tbsp Tomato Paste
• 1 tbsp Kashmiri Chili Powder
• 2 large Sweet Potatoes
• 2 tbsp Ghee or Coconut Oil
• 1 Cinnamon Stick
• 4 Cardamom Pods

Instructions

1. 1Cut the 2 lb Lamb Shoulder into 1-inch cubes.
2. 2Heat 3 tbsp Ghee or Mustard Oil in a large heavy-bottomed pot or Dutch oven over medium-high heat (400°F/200°C). Add the 2 large Onions, sliced, and sauté until they are golden brown, about 8-10 minutes.
3. 3Add the 2 tbsp Ginger-Garlic Paste and 3 tbsp Rogan Josh Masala to the pot. Sauté for 1 minute until fragrant, stirring constantly.
4. 4Add the 2 lb Lamb Shoulder cubes to the pot and cook until browned on all sides, about 5-7 minutes.
5. 5Stir in the 1 cup Yogurt (Dairy or Coconut), 2 tbsp Tomato Paste, and 1 tbsp Kashmiri Chili Powder. Add the 1 Cinnamon Stick and 4 Cardamom Pods. Stir everything together until well combined.
6. 6Add enough water to cover the lamb. Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 1.5 to 2 hours, or until the lamb is very tender. Check occasionally to ensure there is enough liquid; add a little more water if needed.
7. 7While the lamb is simmering, peel and chop the 2 large Sweet Potatoes into roughly 1-inch pieces. Place the chopped sweet potatoes in a pot and cover with water. Boil or steam them until they are very tender when pierced with a fork, about 15-20 minutes.
8. 8Drain the cooked sweet potatoes thoroughly. Return them to the pot and add 2 tbsp Ghee or Coconut Oil. Mash the sweet potatoes with a potato masher or fork until smooth and creamy. Season with salt and pepper if desired (optional, as salt and pepper are not listed ingredients).
9. 9Serve the Lamb Rogan Josh spooned over the sweet potato mash.

Substitutions

Related Guides