Lamb Rogan Josh

Ingredients

• Canola oil

  ¼ cup or 55g

• Lamb shoulder

  Domestic, blade, separable lean and fat, trimmed to 1/4" fat, choice, raw

  2 lb or 907g

• Salt

  Table

  1 dash or 0.4g

• Onions

  Sweet, raw

  2 onion or 662g

• Ginger

  Spices, ground

  2 tbsp or 11g

• Garlic

  Raw

  2 cloves, minced or 6g

• Curry powder

  Spices

  1 ⅓ tbsp or 8g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Bay

  Castella

  200g

• Tomato products

  Canned, puree, with salt added

  14 oz or 397g

• Yogurt

  Lowfat, Vanilla - Shoppers Value

  1 cup or 227g

• Water

  Plain, clean water

  2 cup or 473g

• Curry Paste, Garam Masala

  Patak's

  ⅓ tablespoons or 17g

• Cilantro

  Raw - Whole Foods Market

  100g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  100g

Directions

1. In a large, enameled cast-iron casserole, heat the oil. Season the lamb with salt and cook over high heat, stirring occasionally, until the lamb is browned, about 12 minutes; using a slotted spoon, transfer to a plate.
2. Add the onions to the casserole and cook over moderate heat until lightly browned, 4 minutes. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes. Add the tomato, yogurt and water; bring to a boil. Season with salt.
3. Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender, 1 hour. Stir in the garam masala; cook for 5 minutes. Discard the bay leaves. Garnish with cilantro. Serve with rice and naan.
4. (source: https://www.foodandwine.com/recipes/lamb-rogan-josh)