Lamb Rogan Josh

• Meat

  • 1/4 cup Chicken or lamb stock, hot
  • 2 1/4 lbs Lamb shoulder or leg, boneless

• Produce

  • 5 Kashmiri chilies, whole
  • 1 Onion, large

• Baking & Spices

  • 7 Cardamom pod, whole green
  • 1 Cardamom pod, whole black
  • 1/2 tsp Cloves, whole
  • 4 Cloves, whole
  • 1 tbsp Cornstarch
  • 3/4 tsp Fennel seed, whole
  • 2 tsp Paprika, ground sweet
  • 3/4 tsp Peppercorn, whole black
  • 1 Stick cinnamon, whole
  • 1 tsp Sugar

• Oils & Vinegars

  • 6 tbsp Neutral oil
  • 1 tsp Red wine vinegar

• Dairy

  • 1 cup Greek style yogurt

• Other

  • 1/2 teaspoon cassia bark pieces (or a 1-inch whole piece

Found on thekitchn.com

Ingredients

• 1/2 teaspoon cassia bark pieces (or a 1-inch whole piece)
• 3 whole green cardamom pods
• 1/2 teaspoon whole cloves
• 1/2 teaspoon whole fennel seeds
• 1/2 teaspoon whole black peppercorns
• 5 whole Kashmiri chilies (or 1 teaspoon Kashmiri chili powder)
• 1 whole black cardamom pod (3 seeds only, use the rest for
• 2 teaspoons ground sweet paprika (optional, for color only)
• 2 1/4 pounds boneless lamb shoulder or leg, marbled with fat
• 6 tablespoons neutral oil, divided
• 4 whole green cardamom pods
• 1 whole stick cinnamon
• 4 whole cloves
• 1/4 teaspoon whole black peppercorns
• 1/4 teaspoon whole fennel seeds
• 1/4 cup hot chicken or lamb stock
• 1 tablespoon cornstarch
• 1 cup Greek-style yogurt, at room temperature
• 1 large onion, thinly sliced (
• 1 teaspoon sugar, plus more to taste
• 1 teaspoon red wine vinegar, plus more to taste

Nutrition