Indian Rogan Josh with Lamb

Ingredients

• 2 pounds lamb shoulder cut into cubes
• 2 tablespoons vegetable oil
• 1 cup plain yogurt whisked
• 2 cups onions finely sliced
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 2 teaspoons Kashmiri red chili powder
• 4 pods green cardamom crushed
• 1 stick cinnamon
• 4 cloves cloves
• 2 cups water
• to taste salt
• 2 tablespoons fresh cilantro chopped, for garnish

Instructions

1. 1 Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds, crushed cardamom pods, cinnamon stick, and cloves. Sauté until the spices release their aroma, about 1-2 minutes.
2. 2 Add the sliced onions and sauté until golden brown, stirring frequently to prevent burning.
3. 3 Stir in the ginger-garlic paste and sauté for another 2 minutes.
4. 4 Add the ground coriander, ground cumin, turmeric, and Kashmiri red chili powder. Mix well and cook for another minute.
5. 5 Add the lamb cubes to the pot, stirring to coat them in the spice mixture. Cook until the lamb is browned on all sides.
6. 6 Reduce the heat to low and add the whisked yogurt gradually, stirring continuously to prevent it from curdling.
7. 7 Pour in the water and add salt to taste. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 60-70 minutes, or until the lamb is tender and the sauce has thickened.
8. 8 Garnish with fresh cilantro before serving.