Lamb Rogan Josh

Heat the vegetable oil in a large pot over medium heat.

Add the chopped onions and sauté until they are golden brown.

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Add the lamb shoulder pieces to the pot and brown them on all sides.

In a bowl, mix the yogurt, tomato puree, garam masala, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.

Pour this spice mixture over the browned lamb and stir well to coat the meat evenly.

Add water to the pot, bringing the mixture to a gentle simmer.

Cover the pot and reduce the heat to low, cooking for about 1.5 hours or until the lamb is tender and the sauce has thickened, stirring occasionally.

Once cooked, check the seasoning and adjust salt if necessary.

Garnish with fresh cilantro before serving.