Spicy Lamb Curry (Rogan Josh / Laal Maas)

Over the past year, it's been pretty tedious and hard to mix up our meals. There are only so many dishes I'm capable of cooking and there are only so many dishes that work as takeout. I started making these really extra videos to share on Instagram stories (that I titled a "Strega Nona" series) featuring more elaborate dishes that required a bit of a time commitment.

One week, I ended up making an Indian meal. I found little lamb chops at the market and decided to try my hand at a rogan josh. It ended up being really delicious, the lamb was so tender, and even though it was kind of elaborate and required a bit of effort, I'd definitely try it again. Except, the next time, I'm going to up the spice level ten-fold.

Ingredients [serves 4]:
2 tablespoons canola oil
1½ pounds lamb (shoulder chop, loin chop)
2 tablespoons ghee
1 onion, diced and sliced
8 to 10 cloves garlic, minced
2" knob ginger, minced
2 teaspoons salt
10 to 12 peppercorns
8 to 10 cardamom pods
4 to 6 whole cloves
2 to 3 bay leaves
1 cinnamon stick
⅛ teaspoon cumin seeds
⅛ teaspoon coriander seeds
3 tablespoons tomato paste
⅓ cup yogurt
2 to 4 dried chilis (kashmiri or Thai)
2 teaspoons cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
4 cups water
2 teaspoons garam masala
handful cilantro, roughly chopped

The ingredient list on this one is pretty long, but it's mostly spices and the way the dish comes together is actually pretty simple. Start by heating a heavy-bottomed pot over high heat and browning the lamb in oil until seared well on both sides. Work in batches to give the meat enough room so it doesn't steam.

While the meat is browning, chop up the aromatics.

The lamb should have given off some fat, but supplement it with some more ghee. Add in the whole spices: peppercorn, bay leaf, cinnamon stick, cardamom pods and toast for a minute before tossing in the onion, garlic, and ginger and cook until really softened and caramelized.

Stir in tomato paste and toast for a few minutes. I feel like a broken record sometimes, but cooking out the tomato paste is important so it doesn't have that metallic can taste.

Stir in the yogurt and fry. I find that adding in the yogurt in the beginning is how to ensure it doesn't curdle or break in the sauce. Add in the dried spices and crushed chilis and gently toast.

Add in lots of water and then nestle the lamb back into the sauce.

Simmer for a few hours with the lid on until the lamb is super soft and tender and falling off the bone.

Raise the heat and boil hard until the sauce reduces by about half. Then, stir in some garam masala and it's ready to eat.

Sprinkle with some fresh cilantro before serving.

For our meal, I made some roasted broccoli, onion chutney, and basmati rice. I also made some mango lassi.

The sauce is so rich and has a really lovely deep, warm flavor from all of the spices and the long-cooked tomato and yogurt. The lamb was so tender, it was basically just falling apart and shredding on its own. This was a delicious meal and something I'm excited to make when autumn comes around.

Here's the recipe page: