Entree: Singapore – Indian Singapore – Rogan Josh (Slow-simmered spiced red lamb curry)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 3 hrs

Total 4 hrs 35 min

Ingredients

- 2 lb (900 g) boneless lamb shoulder, trimmed and cut into 1 in (2.5 cm) cubes
- 1 cup (240 ml) plain whole-milk yogurt, well beaten
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 medium onions, finely sliced (about 10 oz / 285 g)
- 4 cloves garlic, minced
- 1 1/2 in (4 cm) piece fresh ginger, grated (about 1 tbsp / 15 g)
- 2 tbsp (14 g) Kashmiri red chili powder
- 1 1/2 tsp (3 g) ground fennel or 1 tbsp (6 g) fennel seeds, ground
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) turmeric
- 1 tsp (5 g) kosher salt, or to taste
- 4 green cardamom pods, bruised
- 4 whole cloves
- 1 cinnamon stick (2 in / 5 cm)
- 1 bay leaf
- 1/2 cup (120 ml) water or lamb stock
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (10 g) garam masala
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. In a bowl combine the beaten yogurt, 1 tbsp (7 g) Kashmiri chili powder, ground fennel, turmeric, and 1/2 tsp (2.5 g) salt. Add the lamb cubes, mix to coat, cover, and refrigerate to marinate at least 1 hour, preferably 3–4 hours.
2. Heat oil or ghee in a heavy 4-qt pot over medium heat. Add cardamom, cloves, cinnamon stick and bay leaf and toast until fragrant, about 1 minute.
3. Add sliced onions and cook, stirring, until soft and beginning to caramelize, about 12–15 minutes. Add garlic and ginger and cook 1–2 minutes more.
4. Increase heat to medium-high. Add marinated lamb with all the yogurt mixture and sear, stirring occasionally, until the meat browns and releases oil, about 6–8 minutes.
5. Stir in remaining 1 tbsp (7 g) Kashmiri chili powder, ground coriander, and remaining 1/2 tsp (2.5 g) salt. Add 1/2 cup (120 ml) water or lamb stock, bring to a simmer, then reduce heat to low, cover, and cook gently for 60–75 minutes, stirring occasionally, until lamb is tender and sauce has thickened. Add more water in small amounts if needed.
6. Once lamb is tender, stir in lemon juice and garam masala, adjust seasoning to taste, and simmer uncovered 3–5 minutes to meld flavors.
7. Remove whole spices if desired, garnish with chopped cilantro, and serve hot with steamed rice or Indian flatbread.