Rogan Josh with Naan Bread
A classic Indian dish made with tender lamb, rogan josh spices, and a blend of aromatic flavors. Serve with warm naan bread for a comforting meal.
Ingredients
- ●1 pound Lamb ShoulderBone-in lamb shoulder for tender meat
- ●2 tablespoons Ghee or Vegetable OilFor browning the lamb
- ●1 medium OnionThinly sliced for added flavor
- ●2 inches GingerGrated for aromatic flavor
- ●1 teaspoon CuminGround cumin for added warmth
- ●1/2 teaspoon Cayenne PepperOptional for some heat
- ●1 teaspoon Coriander PowderGround coriander for added depth
- ●1 teaspoon SaltFor seasoning the lamb
- ●1/2 teaspoon Black PepperFor added depth
- ●4-6 pieces Naan BreadFor serving
Instructions
- 1
In a large Dutch oven, heat 2 tablespoons of ghee or oil over medium-high heat.
- 2
Add the lamb shoulder and sear until browned on all sides, about 5-7 minutes.
- 3
Remove the lamb from the pot and set it aside.
- 4
Add more oil if necessary, then sauté the sliced onion until lightly browned.
- 5
Add the grated ginger and cook for 1-2 minutes, until fragrant.
- 6
Add the cumin, cayenne pepper, coriander powder, salt, and black pepper. Cook for 1-2 minutes, until the spices are fragrant.
- 7
Add the browned lamb back to the pot and pour in enough water to cover the lamb.
- 8
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 9
Bake at 300°F (150°C) for 2-3 hours, or until the lamb is tender and falls apart easily.
- 10
While the lamb is cooking, warm the naan bread by wrapping it in foil and heating it in the oven for 5-7 minutes.
- 11
To serve, slice the lamb and serve it with the warm naan bread and the flavorful sauce from the pot.