Slow-Cooked Lamb Rogan Josh with Cinnamon and Cardamom

Name: Slow-Cooked Lamb Rogan Josh with Cinnamon and Cardamom
Prep time: 25 min
Cook time: 130 min
Total time: 155 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1.5 lbs lamb shoulder; 2 medium onion; 1 tbsp ginger; 2 cloves garlic; 2 medium tomato; 1/2 cup yogurt; 1 cup water; 2 cinnamon stick; 6 cardamom pods; 6 cloves; 1 tsp cumin seeds; 1 tsp garam masala; 1 tsp salt; 2 tbsp vegetable oil

A fragrant Kashmiri curry made with tender lamb simmered in a rich tomato-based sauce with whole spices, traditionally served with rice.

Cuisine: Indian

Category: Indian

Prep: 25 minutes. Cook: 130 minutes.

Serves 6.

Ingredients

1.5 lbs lamb shoulder
2 medium onion
1 tbsp ginger
2 cloves garlic
2 medium tomato
1/2 cup yogurt
1 cup water
2 cinnamon stick
6 cardamom pods
6 cloves
1 tsp cumin seeds
1 tsp garam masala

Instructions

Step 1: Heat 2 tbsp vegetable oil in a heavy pot over medium heat. Add 1.5 lbs lamb shoulder cubes and brown on all sides, about 8 minutes; remove and set aside.
Step 2: In the same pot, add 2 medium chopped onions and cook until golden, about 10 minutes. Add 1 tbsp grated ginger and 2 minced garlic cloves, cooking for 1 minute until fragrant.
Step 3: Add 2 medium chopped tomatoes and cook for 5 minutes until they break down. Stir in 1 tsp cumin seeds, 2 cinnamon sticks, 6 cardamom pods, and 6 cloves.
Step 4: Return the browned lamb to the pot, add 1/2 cup yogurt and 1 cup water, then bring to a gentle simmer.
Step 5: Cover and cook on low heat for 2 hours, or until the lamb is fork-tender. Stir in 1 tsp garam masala and 1 tsp salt, then simmer for an additional 10 minutes. Remove whole spices before serving.