Indian Rogan Josh with Tender Lamb

Ingredients

• 2 pounds lamb shoulder, cut into cubes
• 1 cup plain yogurt
• 2 tablespoons vegetable oil
• 2 cups water
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 large onions, finely sliced
• 2 tablespoons tomato paste
• 1 teaspoon garam masala
• 1 teaspoon cayenne pepper

• 1 cup fresh cilantro, chopped

Method

1. 01
   In a large bowl, combine the lamb cubes with yogurt, half of the garlic and ginger, salt, ground cumin, coriander, turmeric, and cinnamon. Mix well to coat the lamb evenly. Marinate for at least 1 hour in the refrigerator.
2. 02
   Heat vegetable oil in a large pot over medium heat. Add the onions and sauté until golden brown, about 10 minutes.
3. 03
   Add the remaining garlic and ginger to the onions and cook for another 2 minutes until fragrant.
4. 04
   Stir in the tomato paste, cayenne pepper, and garam masala. Cook for an additional 2 minutes, stirring constantly.
5. 05
   Add the marinated lamb to the pot, including all the marinade. Cook for 5-7 minutes, stirring occasionally, until the lamb is browned on all sides.
6. 06
   Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 1 hour, or until the lamb is tender and the sauce has thickened.
7. 07
   Taste and adjust the seasoning with additional salt or spices if needed.
8. 08
   Garnish with freshly chopped cilantro before serving.