Indian Lamb Curry (Rogan Josh)

Indian

This is a great lamb recipe for those special occasions.

4

1/4 cup canola oil, 2 pounds boneless lamb shoulder, cut into1-inch pieces, salt, 2 onions, thinly sliced (3 cups), 2 tablespoons minced fresh ginger, 2 garlic cloves, minced, 1 tablespoon plus 1 teaspoon Madras curry powder, 1 teaspoon turmeric, 1/2 teaspoon cayenne pepper, 2 bay leaves, One 14-ounce can tomato puree,1 cup plain whole-milk yogurt, 2 cups water, 1 teaspoon garam masala, Cilantro leaves, for garnish,

In a large, enameled cast-iron casserole, heat the oil. Season the lamb with salt and cook over high heat, stirring occasionally, until the lamb is browned, about 12 minutes; using a slotted spoon, transfer to a plate. Add the onions to the casserole and cook over moderate heat until lightly browned, 4 minutes. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes. Add the tomato, yogurt and water; bring to a boil. Season with salt. Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender, 1 hour. Stir in the garam masala; cook for 5 minutes. Discard the bay leaves. Garnish with cilantro.

http://www.foodandwine.com/recipes/lamb-rogan-josh

Basmati rice and warm naan

I've tried this recipe quite a few times, it's sure to impress your guests.