Recipes Lamb Rogan Josh 4.0 (144) Add your rating & review Chef Way Vikram Sunderam relies on plenty of spices, like cardamom, cloves and cumin, to flavor this succulent lamb stew (the name translates roughly into "red lamb").Easy Way Use Madras curry powder, a spice blend, in place of the individual spices. By Vikram Sunderam Vikram Sunderam Vikram Sunderam is the prominent Indian chef behind Rasika restaurant in Washington, D.C. and the co-author of a cookbook by the same name. Sunderam won the James Beard Award for Best Chef: Mid-Atlantic in 2014 and is frequently nominated for Outstanding Chef and Outstanding Restaurateur. Food & Wine's Editorial Guidelines Updated on May 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Active Time: 35 mins Total Time: 1 hrs 45 mins Yield: 4 to 6 Ingredients 1/4 cup canola oil 2 pounds boneless lamb shoulder, cut into 1-inch pieces Kosher salt 2 onions, thinly sliced (3 cups) 2 tablespoons minced fresh ginger 2 garlic cloves, minced 1 tablespoon plus 1 teaspoon Madras curry powder 1 teaspoon turmeric 1/2 teaspoon cayenne pepper 2 bay leaves One 14-ounce can tomato puree 1 cup plain whole-milk yogurt 2 cups water 1 teaspoon garam masala Cilantro leaves, for garnish Basmati rice and warm naan, for serving Directions In a large, enameled cast-iron casserole, heat the oil. Season the lamb with salt and cook over high heat, stirring occasionally, until the lamb is browned, about 12 minutes; using a slotted spoon, transfer to a plate. Add the onions to the casserole and cook over moderate heat until lightly browned, 4 minutes. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes. Add the tomato, yogurt and water; bring to a boil. Season with salt. Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender, 1 hour. Stir in the garam masala; cook for 5 minutes. Discard the bay leaves. Garnish with cilantro. Serve with rice and naan. Suggested Pairing A Sicilian Nerello Mascalese or juicy Sicilian red blend. Rate it Print