Indian Lamb Curry (Rogan Josh)
| 1½ lbs | lamb, cut into chunks |
| 1 large | onion, chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, grated |
| 2 tbsp | ghee (clarified butter) |
| 2 tsp | ground cumin |
| 2 tsp | ground coriander |
| 1 tsp | turmeric powder |
| 1 tsp | garam masala |
| 1 tsp | ground cinnamon |
| ½ tsp | ground cloves |
| ½ tsp | chili powder |
| ½ cup | tomato puree |
| 1 cup | plain yogurt |
| 1 cup | beef or lamb broth |
| Salt to taste | |
| Fresh cilantro, chopped (for garnish) |
| In a large skillet, heat ghee over medium heat. Add the chopped onions and sauté for 5-7 minutes until soft and translucent. |
| Add the garlic and grated ginger, cooking for another minute until fragrant. |
| Stir in the cumin, coriander, turmeric, garam masala, cinnamon, cloves, and chili powder. Cook for 1-2 minutes until the spices become fragrant. |
| Add the lamb chunks to the skillet and sear them on all sides until browned, about 8-10 minutes. |
| Pour in the tomato puree, yogurt, and broth, stirring well to combine all the ingredients. |
| Season with salt and bring the mixture to a simmer. |
| Transfer everything to a slow cooker and cook on low for 6-8 hours or until the lamb is tender and the flavors have melded together. |
| Garnish with fresh cilantro before serving. |
| Prep Time: 15 minutes | Cooking Time: 6-8 hours (in slow cooker) | Total Time: 6-8 hours |