Lamb Rogam Josh

By contessawannabe

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

Details

Servings 6
Adapted from foodandwine.com

Preparation

Step 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.
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.