Quick Lamb Rogan Josh

Ingredients

• Lamb shoulder, cubed750g
• Vegetable oil3 tbsp
• Onions, finely chopped2 large
• Garlic-ginger paste2 tbsp
• Crushed tomatoes400g
• Plain yogurt150g
• Rogan Josh spice blend (pre-mixed)3 tbsp
• Kashmiri chili powder1 tsp (optional, for color)
• Saltto taste
• Wateras needed
• Fresh cilantro, choppedfor garnish
• Plain yogurt, for garnishoptional

Steps

1. 1

   Heat oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, then set aside.

2. 2

   Add chopped onions to the pot and cook until softened and lightly golden, about 8-10 minutes.

3. 3

   Stir in the garlic-ginger paste and cook for 1 minute until fragrant.

4. 4

   Add the Rogan Josh spice blend and Kashmiri chili powder (if using). Stir for 30 seconds until aromatic.

5. 5

   Pour in the crushed tomatoes and cook for 5 minutes, stirring occasionally.

6. 6

   In a separate bowl, whisk the yogurt until smooth. Reduce the heat under the pot to low and gradually stir in the yogurt, ensuring it doesn't curdle.

7. 7

   Return the lamb to the pot. Add salt and enough water to almost cover the lamb. Bring to a simmer.

8. 8

   Cover the pot and simmer gently for 45-60 minutes, or until the lamb is tender and the sauce has thickened. Stir occasionally.

9. 9

   Adjust seasoning. Garnish with fresh cilantro and a swirl of yogurt if desired before serving.