Lamb Rogan Josh

This lamb Rogan Josh recipe from Chef Chintan Pandya of Dhamaka is a heady combination of an intensely spiced sauce coating tender, flavorful chunks of lamb shoulder. Warm spices like cinnamon, cloves and garam masala are often used in Indian dishes featuring red meat, like in this classic rich curry. Serve the lamb over freshly steamed rice to soak up every last drop of the yogurt-enriched sauce.

2 to 2 1/2 pounds lamb shoulder, cut into 1 1/2-inch cubes

5 teaspoons ginger paste, divided

3 teaspoons garlic paste, divided

Salt

8 tablespoons ghee

4 whole cloves

2 sticks cinnamon

1/8 teaspoon ground asafoetida

2 teaspoons spicy chili powder, such as Deghi Mirch

2 1/2 cups sliced red onion

1 1/4 cups plain full-fat yogurt

2 teaspoons sugar

1 teaspoon dried ginger

1/8 teaspoon saffron threads, crumbled

3 teaspoons garam masala

2 cups fresh cilantro, chopped

Rinse the lamb with water and dry with paper towels. Place in a mixing bowl and add 3 teaspoons ginger paste, 1 1/2 teaspoons garlic paste and a large pinch of salt. Mix together and set aside.

Heat the ghee in a Dutch Oven set over medium heat. Add the cloves, cinnamon, asafoetida and chili powder. Stir until fragrant, about 10 seconds. Add the sliced onion and cook until softened and brown, about 10 minutes. Add the remaining ginger and garlic paste and cook 2 minutes.

Add the lamb to the pot and stir to combine. Reduce heat to low and cook until a reddish sediment appears, about 45 minutes. Add 1 cup hot water and bring back to a simmer, cooking until the lamb starts to brown, about 20 minutes.

Add the yogurt and sugar to the lamb. Bring to a boil, then immediately reduce to a simmer. Cook until the lamb is tender, about 30-40 minutes longer.

Add the dried ginger, saffron, and garam masala to the pot and mix to combine. Garnish the curry with the cilantro for serving.