Rogan Josh Curry Braised Lamb

(recipe serving size – 4-6 people)

For the lamb:

1 3/4 to 2 lbs of lamb (leg), cut into 1-inch cubes

1 1/2 tb olive oil for the lamb plus 1 tb olive oil for the pan

1 tb rogan josh curry

1 1/2 tsp dried oregano

1 1/2 tsp kosher salt

1 1/2 tsp cracked green pepper

1 tsp tumeric

1 tsp granulated garlic

1 tsp za’tar

Mix the spices in a small bowl and set aside 1 tb and 1 tsp. Cover the lamb in the olive oil and coat the beef with the remaining spice blend.

Heat an oven-safe pot or high-sided pan over medium-high heat. Add the olive oil and sauté the lamb for about 2 minutes, turning over once during the process, to render some of the fat and to brown the lamb. Remove the lamb and set aside.

For the base of the braise:

1 medium sweet onion, diced

1 large red pepper, diced

2 serrano peppers, sliced with seeds

3 cloves garlic, chopped

2 cups grape tomatoes

1/2 tsp rogan josh

1/2 tsp za’atar

1/2 tsp kosher salt

Preheat your oven to 350 degrees.

Using the same pan with the drippings from the brief browning, lower the heat slightly (down to medium to medium-high heat). Add the onion, red bell pepper and serrano pepper along with spices. Sauté for 5 minutes. Add the tomatoes and garlic and cook for another 5 minutes.

Finishing the braise:

2 cups chicken stock

Remaining 1 tb and 1 tsp of lamb spice blend

1 tb and 1 tsp tomato paste

8 sprigs oregano, tied into a bundle.

3 bay leaves

1 clove garlic, finely minced

1 tsp kosher salt

Add the chicken stock, the spice blend, the salt, the garlic and the tomato paste and gently stir until the paste is fully incorporated into the sauce. Add the bay leaves and the oregano bundle and bring the pot to a vibrant simmer. Once the sauce has simmered for 2-3 minutes, remove the oregano bundle and place the pot with the lid on into the oven. Cook for 1 1/2 to 2 hours until the lamb is fork tender.

Bringing it all together:

1 tb fresh basil, chopped (about 12-14 leaves)

Taste for salt and pepper. Gently stir in the fresh basil and return the pot to the oven uncovered. Cook for another 15 minutes. Dish into individual bowls and serve with rice and your choice of vegetable while hot.