Lamb Rogan Josh
Recipe from Food & Wine

Vikram Sunderam relies on plenty of spices, like cardamom, cloves, and cumin, to flavor this succulent lamb stew (the name translates roughly into "red lamb"). Use Madras curry powder, a spice blend, in place of the individual spices.


Tina Rupp

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Servings: -1
Prep Time: 1 hr 10 mins
Total Time: 1 hr 45 mins
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Ingredients
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    1/4  cup 
    canola oil
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    2   pounds 
    boneless lamb shoulder, cut into 1-inch pieces
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    Kosher salt
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    2   
    onions, thinly sliced (3 cups)
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    2   tablespoons 
    minced fresh ginger
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    2   
    garlic cloves, minced
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    1   tablespoon 
    plus 1 teaspoon Madras curry powder
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    1   teaspoon 
    turmeric
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    1/2  teaspoon 
    cayenne pepper
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    2   
    bay leaves
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    1  14  ounce can 
    tomato puree
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    1   cup 
    plain whole-milk yogurt
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    2   cups 
    water
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    1   teaspoon 
    garam masala
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    Cilantro leaves, for garnish
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    Basmati rice and warm naan, for serving

Directions
1.
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.
2.
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.
3.
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.
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