Rogan Josh - or Lamb Stew, Indian Style

  •  2” fresh ginger, peeled and coarsely chopped
  •  3 cloves garlic, peeled
  • 1 ½ cups water, divided
  • 1 tbsp. vegetable oil
  • 2 lbs. good quality lamb stew meat, cut into 1” cubes
  • 10 whole green cardamom pods
  • 10 whole black peppercorns
  • 2 bay leaves (Turkish is best)
  • 6 whole cloves
  • 1 cinnamon stick
  • 1 onion, finely chopped
  • 2 tsp. ground cumin
  • 4 tsp. paprika (hot is you like spicy, sweet if not)
  • ½ tsp. cayenne (I don’t appreciate heat in food; if you do add more)
  • 1 tsp. salt
  • 6 tbsp. plain Greek yogurt

Combine ginger, garlic and ¼ cup water in a food processor.  Blend into a smooth paste.

Heat oil in a large Dutch oven over medium-high heat.  Brown meat in several batches well on all sides.  Set aside.  Add first five spices and give them a few seconds to begin to take color.  Add onion and sauté 4 minutes.  Add ginger-garlic paste and stir for 30 seconds.  Add remaining spices and stir a few times.  Add meat and its juices along with 1 tbsp. yogurt.  Mix well.  Add the remaining yogurt gradually and cook for another 3-4 minutes.  

Add remaining 1 ¼ cups water and bring to a boil, scraping the brown bits from the pot’s bottom and sides.  Cover, turn heat to low and simmer for 1 ½ hours.  Stir occasionally.

Remove the lid once the cooking is done, raise the heat to medium-high and boil down stirring constantly, until sauce thickens – about 10 minutes.  Remove solid spices.  Best served with basmati rice.