Lamb Rogan Josh

Lamb Rogan Josh

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INGREDIENTS

1/4 cup canola oil
2 pounds boneless lamb shoulder, cut into 1-inch pieces
Kosher salt
2 onions, thinly sliced (3 cups)
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 tablespoon plus 1 teaspoon Madras curry powder
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves
One 14-ounce can tomato puree
1 cup plain whole-milk yogurt
2 cups water
1 teaspoon garam masala
Cilantro leaves, for garnish
Basmati rice and warm naan, for serving

INSTRUCTIONS

• In a large, enameled cast-iron casserole, 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; bring to 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 the garam masala; cook for 5 minutes. Discard the bay leaves. Garnish with cilantro. Serve with rice and naan.

http://www.foodandwine.com/recipes/lamb-rogan- josh
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