Lamb Rogan Josh

Prep: 20 mins

Cook: 120 mins

Difficulty: Intermediate

Servings: 8 Servings

Rogan josh is one of the better known Indian classics, and this fiery lamb or mutton dish from the Kashmir region of India is now popular all over the world. My version stays very close to an authentic Hindu-style recipe, but I have tweaked it to make a rich and spicy slow-cooked dish that is perfect for chilly winter days.

Ingredients

1/2 teaspoon cassia bark pieces (or a 1-inch whole piece)
3 whole green cardamom pods
1/2 teaspoon whole cloves
1/2 teaspoon whole fennel seeds
1/2 teaspoon whole black peppercorns
5 whole Kashmiri chilies (or 1 teaspoon Kashmiri chili powder)
1 whole black cardamom pod (3 seeds only, use the rest for garam masala)
2 teaspoons ground sweet paprika (optional, for color only)
2 1/4 pounds boneless lamb shoulder or leg, marbled with fat
6 tablespoons neutral oil, divided
4 whole green cardamom pods
1 whole stick cinnamon
4 whole cloves
1/4 teaspoon whole black peppercorns
1/4 teaspoon whole fennel seeds
1/4 cup hot chicken or lamb stock
1 tablespoon cornstarch
1 cup Greek-style yogurt, at room temperature
1 large onion, thinly sliced (optional)
1 teaspoon sugar, plus more to taste
1 teaspoon red wine vinegar, plus more to taste
Salt to taste
Large handful fresh cilantro, chopped, to garnish

Instructions

First, make the spice mix. Toast each spice (except for the paprika), one by one, for about 30 - 45 seconds (until fragrant) in a dry skillet over high heat, and transfer to a bowl. Let cool completely, then blend to a fine powder in a spice grinder.
Trim the lamb of excess fat, and then cut into large chunks. Rub the spice mixture into the lamb.
Heat 2 tablespoons of the oil in a large Dutch oven, and sear the lamb pieces on all sides, being careful not to burn the spices. Don't crowd the pan; do this in batches, if necessary. I prefer to do this on a medium-low heat. Transfer to a bowl.
Add the remaining 2 tablespoons of oil to the pan, and add the whole cardamom, cinnamon stick, cloves, peppercorns and fennel seeds. Sauté for 30 seconds, until the spices are fragrant, then add the hot stock, scraping up any browned bits from the bottom of the pot. Cook for one minute.
Return the lamb to the pot. Whisk the cornstarch into the yogurt, then add this to the pot. Stir for a minute, and season with a little salt. Cover the pot and turn the heat down to very low. The sauce should barely be bubbling.
Cook for an hour. After an hour, uncover the pot. Taste and add a little more salt. Continue to cook, uncovered, for an additional 2 hours or until the lamb is very tender and the sauce is reduced.
Meanwhile, heat the last 2 tablespoons of oil in a heavy pan over low heat. Add the onions and 1 teaspoon of sugar. Caramelize the onions, stirring occasionally, until sweet and brown, about 40 minutes.
When the lamb is tender, stir in the onions, if using, and 1 teaspoon of red wine vinegar. Taste and adjust the seasoning by adding more salt, sugar and red wine vinegar, as required to balance the flavors for a deeply spiced, rich sauce.
Stir in the cilantro. Serve with rice or tandoori roti.