Ingredients

• 2 pound lamb shoulder, cut into 1.5-inch cubes
• 3 tablespoon ghee
• 2 yellow onion, diced
• 4 clove garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoon cumin seeds
• 2 teaspoon coriander seeds
• 2 bay leaves
• 3 green cardamom pods
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 cup plain yogurt
• 1 ounce crushed tomatoes
• 0.75 cup beef broth
• 2 tablespoon tomato paste
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon sugar
• 2 tablespoon fresh cilantro, chopped
• 2 cup basmati rice, cooked
• 4 naan bread

Steps

1. Pat the lamb dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Dice the onions into 1/2-inch pieces and mince the garlic and ginger, keeping them separate.
3. In a small bowl, combine the cumin seeds, coriander seeds, cardamom pods, Kashmiri chili powder, turmeric, and garam masala; set aside.
4. Heat the ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
5. Working in batches to avoid crowding, add the lamb cubes and sear for 3-4 minutes per side until browned on all sides; transfer to a plate.
6. Reduce heat to medium and add the diced onions to the same pot; cook for 5 minutes, stirring occasionally, until softened and translucent.
7. Add the minced garlic and ginger and cook for 1 minute, stirring constantly, until fragrant.
8. Add the spice mixture (cumin seeds, coriander seeds, cardamom pods, chili powder, turmeric, and garam masala) and cook for 1-2 minutes, stirring frequently, to bloom the spices.
9. Stir in the tomato paste and cook for 1 minute.
10. Add the yogurt in two additions, stirring well after each addition to incorporate it smoothly.
11. Add the crushed tomatoes and broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
12. Return the seared lamb to the pot along with the bay leaves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the sugar; stir well.
13. Bring the curry to a gentle simmer over medium-high heat, then reduce heat to low to maintain a gentle simmer.
14. Simmer uncovered for 60-75 minutes, stirring occasionally, until the lamb is very tender and the sauce has thickened and deepened in color.
15. Taste the curry and adjust seasoning with additional salt and black pepper as needed.
16. Remove and discard the bay leaves and cardamom pods (or leave them in for flavor).
17. Stir in the fresh cilantro just before serving.
18. Serve the lamb rogan josh over cooked basmati rice alongside warm naan bread.