Rogan Josh Curry

Ingredients

Olive oil

2 tablespoons

Onion

1 large, finely chopped

Garlic

4 cloves, minced

Ginger

1 tablespoon, minced

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Ground turmeric

1 teaspoon

Cayenne pepper

1/2 teaspoon (adjust to taste)

Tomatoes

2 cups, chopped (or 1 can diced tomatoes)

Plain yogurt

1 cup

Lamb (shoulder or leg), cut into bite-sized pieces

2 pounds

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
4. Add the ground cumin, coriander, turmeric, and cayenne pepper to the pot, stirring them into the onion mixture. Cook for 1 minute to bloom the spices.
5. Incorporate the chopped tomatoes, cooking for about 5 minutes until they start to break down and release their juices.
6. Reduce the heat to low, then stir in the yogurt until well combined, creating a creamy sauce.
7. Add the lamb pieces to the pot, seasoning them with salt and pepper. Cook for about 10 minutes, allowing the lamb to brown slightly.
8. Cover the pot and reduce the heat to low. Simmer for 15-20 minutes, or until the lamb is tender and fully cooked through. Stir occasionally to prevent sticking.
9. Serve the Rogan Josh hot, garnished with fresh cilantro if desired, alongside basmati rice or naan.