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

Method

1. 01
   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. 02
   Add the sliced onions and sauté until golden brown, stirring frequently to prevent burning.
3. 03
   Stir in the ginger-garlic paste and sauté for another 2 minutes.
4. 04
   Add the ground coriander, ground cumin, turmeric, and Kashmiri red chili powder. Mix well and cook for another minute.
5. 05
   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. 06
   Reduce the heat to low and add the whisked yogurt gradually, stirring continuously to prevent it from curdling.
7. 07
   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. 08
   Garnish with fresh cilantro before serving.