Rogan Josh (Kashmiri Curry with Lamb)
Serves 4
- 2 tablespoons vegetable oil
- 1 ½ lbs boneless shoulder or leg or of lamb, cut into 1 ½ to 2-inch cubes
- 1 container Maya Kaimal Kashmiri Curry
- ¼ cup chopped cilantro (optional)
- In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the cubed lamb and brown lightly on all sides.
- Add the Kashmiri Curry sauce. Partially cover and gently simmer over low heat until lamb is fork tender, about 1¼ hours. In the last half hour of cooking, check sauce for consistency. Remove lid to allow sauce to reduce and thicken, if necessary.
- Garnish with cilantro if you like. Serve with basmati rice or Indian naan or other flatbread.