Three Willows Ranch

Prime Grass Fed Lamb, Goat Meat, and Goat Milk, Eugene, Oregon
Rogan Josh Curried Lamb

This amazing recipe is presented here with permission from Easy Indian Cooking by Suneeta Vaswani. 
(Text copyright @ 2004 Suneeta Vaswani.) 
This wonderful book also includes other delicious lamb and goat recipes.

2 lbs. boneless lamb, cut into bite-size pieces
2 tsp salt or to taste
½ tsp cayenne pepper
1 cup plain nonfat yogurt, at room temperature
1 tsp cornstarch
1 tbsp minced peeled gingerroot
½ asafetida (hing), dissolved in 1 tbsp hot water
2 tbsp vegetable oil
1 tsp paprika
½ tsp freshly ground black pepper
½ tsp turmeric
3 tbsp cilantro, chopped
½ tsp garam masala
½ tsp ground nutmeg, preferably freshly grated

1.  Rub lamb with salt and cayenne.
2.  In a large bowl, mix together yogurt, cornstarch, ginger and asafetida water.  Add lamb, turning to ensure all pieces are well coated.  Cover and marinate in refrigerator for at least 1 hour or for several hours. 
3.  In a heavy saucepan, heat oil over medium heat until very hot.  Saute paprika, pepper and turmeric, stirring briskly, for 30 seconds.  Add lamb with marinade and mix well with spices.  Increase heat to medium-high.  Cover and bring to a boil.  Immediately reduce heat to low and simmer, without stirring, for 30 minutes.
4.  Sprinkle lamb with cilantro.  If liquid has almost evaporated, add ½ cup hot water, pouring down sides of pan.  Cook for 15 minutes longer and test to see if lamb is fork-tender.  If necessary, add ¼ cup more hot water.  Cover and continue cooking, adding more water if necessary, until lamb is very tender, 15 to 20 minutes longer. 
5.  To serve, mound lamb in a deep dish, pour remaining gravy on top and sprinkle with garam masala and nutmeg.

We serve this with homemade Chapati or Roti Whole Wheat Griddle Bread on page 48 of Easy Indian Cooking by Suneeta Vaswani (see above).