Rogan josh

FOLLOW ALONG

4 simple steps.
One delicious result.

1. STEP 1 / 48–10 min

   Brown the lamb

   Medium-high

   Have ready

   Lamb, oil

   1. Pat lamb dry.
   2. Heat oil over medium-high heat.
   3. Brown lamb in two batches, about 4 minutes per batch.

   Next: Build the spice base ↓

2. STEP 2 / 43 min

   Build the spice base

   Low, then off heat

   Have ready

   Yogurt, spices, salt

   1. Lower heat.
   2. Stir cinnamon and cloves into the lamb for 30 seconds.
   3. Mix yogurt with fennel, ginger, chili and salt.
   4. Take the pan off heat and stir in yogurt mixture gradually.

   SPICE MAGICFennel PowderView this spice →Next: Braise gently ↓

3. STEP 3 / 480–100 min

   Braise gently

   Low

   Have ready

   Water

   1. Stir in water and bring to a simmer.
   2. Cover and cook on low for 80–100 minutes, stirring periodically.
   3. Add a splash of water if dry.
   4. Lamb must reach at least 145°F (63°C) and rest 3 minutes; continue cooking beyond that until fork-tender.

   Next: Finish and serve ↓

4. STEP 4 / 45–8 min

   Finish and serve

   Low, then off heat

   Have ready

   No new ingredients

   1. Remove cinnamon and cloves.
   2. Simmer uncovered for 5 minutes if sauce is thin, then rest off heat for 3 minutes.