Rogan Josh

Ingredients

• 3‌1⁄2 Tbs Ghee
• 1 cinnamon stick
• 6 green cardamom pods, lightly bruised
• 4 cloves
• 1 lg onion, finely chopped
• 3 cloves garlic, finely minced
• 1 Tbs ginger, finely grated
• 5 Tbs tomato passata
• 1 tsp salt
• 1‌1⁄2 lb boneless lamb shoulder, cut into 1⁄2" cubes
• 1‌1⁄2 cups chicken stock

Spices

• 2 Tbs paprika
• 3⁄4 chilli powder
• 4 tsp ground coriander
• 4 tsp ground cumin
• 2 tsp turmeric
• 1⁄4 tsp nutmeg
• 1 tsp garam masala
• 1 tsp fennel seeds, ground into powder

Finishes

• 1⁄2 tsp garam masala
• 1 tsp fennel seeds, ground into powder

Serving/Garnish

• 1⁄2 cup plain yogurt
• Cilantro, chopped
• Finely shredded ginger
• Basmati rice

Directions

1. Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
2. Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
3. Add the garlic and ginger, cook for another minute.
4. Stir in the spices, cook for 30 seconds
5. Mix in the tomato puree and salt, then add stock and mix.
6. Add lamb, stir, bring to a simmer
7. Place lid on and adjust heat to low or medium low so it's simmering gently
8. Cook 1 hour and 45 minutes, giving it an occasional stir, until lamb is quite tender. Use 2 forks to check, it should pry apart easily.
9. Remove lid and continue to cook for another 15 minutes to reduce sauce slightly. The lamb should be very tender at this stage.
10. Stir in the yogurt, garam masala and fennel powder. Cook for another few minutes.
11. Serve with basmati rice, sprinkled with cilantro and other garnishes and a cucumber salad

Notes

• Chilli powder - this is pure chilli and it's spicy. This is not "Chili Powder" as sold in the US which is a spice mix and not that spicy.
• Passata is plain pureed tomato. In the US it's called "tomato puree". What is called "tomato sauce" is fine to use. Or use 1 Tbs tomato paste mixed with 4 Tbs water and 1⁄2 tsp sugar.