Rogan Josh Inspired Lamb Stew
Ingredients
The stew
-
3-4
tbsp
cooking fat or oil, ghee preferred
-
4.4
lb
boneless lamb shoulder, netting removed
-
to taste
salt and pepper
-
4
large
onions, peeled and finely sliced
-
2
red
cherry peppers, seeded and finely chopped
-
8
cloves
garlic, minced
-
2
tbsp
fresh ginger, minced
-
2-1/2
cup
water, divided
-
1/2
cup
plain Greek yogurt, plus more to serve
-
1/2
cup
chopped fresh cilantro, plus more to serve
The spices
-
3
tbsp
paprika
-
1
tbsp
ground coriander
-
1
tbsp
garam masala
-
1
tsp
cayenne pepper
-
1
tsp
salt
-
1
tsp
ground cinnamon
-
1/2
tsp
ground cumin
-
1/4
tsp
ground cardamom
-
1/8
tsp
ground cloves
Instructions
- Preheat the oven to 375°F.
- Trim excess fat from the lamb and cut into 2-1/2" to 3" cubes; season with salt and pepper.
- Melt a tablespoon of cooking fat in a large skillet over high heat and brown the lamb in batches.
- Transfer the browned lamb to a Dutch oven.
- Lower the heat, add more fat if needed, and sauté onions, ginger, garlic, and cherry peppers until softened.
- Stir in the spices and cook for about 1 minute, then add 1-1/2 cups of water and cook until nearly evaporated.
- Transfer the onion mixture to the Dutch oven, whisk yogurt with remaining water and add to the pot along with cilantro.
- Cover and cook in the oven for 1-1/2 hours, then stir, remove the lid, and cook for an additional 30 minutes until tender.
- Garnish with cilantro and serve over rice with extra yogurt if desired.
Nutrition Facts (estimated)
Servings
8
Calories
303
Total fat
14g
Total carbohydrates
9g
Total protein
34g
Sodium
411mg
Cholesterol
101mg
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