Rogan Josh

Ingredients

• Lamb, cut into pieces (2 pounds)
• Plain yogurt (1 cup)
• Oil (vegetable or ghee) (3 tablespoons)
• Onions, finely chopped (2 medium)
• Garlic, minced (4 cloves)
• Ginger, grated (1 tablespoon)
• Tomatoes, pureed (2 medium)
• Kashmiri red chili powder (2 tablespoons)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Garam masala (1 teaspoon)
• Salt (to taste)

Instructions

1. In a large bowl, marinate the lamb pieces with yogurt and a pinch of salt. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. Heat the oil in a heavy-bottomed pan over medium heat. Add the finely chopped onions and cook until they turn golden brown, stirring occasionally.
3. Add the minced garlic and grated ginger to the pan. Sauté for 2-3 minutes until fragrant, but do not let them burn.
4. Stir in the pureed tomatoes, Kashmiri red chili powder, garam masala, coriander powder, cumin powder, and salt. Cook this masala for about 5-7 minutes, until the oil begins to separate from the mixture.
5. Add the marinated lamb to the pan, stirring well to coat the meat with the spices. Cook on high heat for 5-7 minutes, allowing the lamb to sear slightly.
6. Cover the pan with a lid, reduce the heat to low, and let it simmer for about 1.5 hours or until the lamb is tender and the flavors meld beautifully. Stir occasionally and add a splash of water if the sauce gets too thick.
7. Once cooked, remove from heat and let it rest for a few minutes before serving. Serve hot with naan or rice, garnished with fresh cilantro if desired.