I think I’ll make this for thanksgiving.

Roghan Josh

Ingredients:

2 pounds lamb shoulder, cut into 1 1⁄2 to 2-inch cubes
3 lemons, juiced
1 1⁄4 cup yogurt
2 onions, grated
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon ground clove
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1-teaspoon turmeric
1 teaspoon fennel
2 cinnamon sticks
Salt and pepper to taste
4 tablespoons ghee
1 teaspoon canola oil
2 teaspoons curry blend, like Garam Masala
1-inch piece of ginger root
2 fresh serrano chiles
6 cardamom pods
6 whole cloves
Pinch allspice
1 bay leaf
1 can, 15 ounces lite coconut milk
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
1⁄4 teaspoon salt, or more to taste
1/4 cup toasted sliced almonds

Method:
In a large bowl, add juice of one lemon, lamb, onion and yogurt and spices. Allow to marinate for 30 minutes to overnight.

Heat 2 tablespoons of the ghee and canola oil on medium-high heat in a medium saute pan. Add the lamb and begin to brown. Add the ginger and Serrano and cook until fragrant, constantly stirring, 5 seconds. Add the remaining coriander, cardamom, cloves, cinnamon stick, bay leaf, garam masala and allspice and cook until aromatic, 3 to 5 seconds. Add the remaining onions and cook until caramelized, stirring, 6 to 7 minutes. Add juice from remaining two lemons and the coconut milk. Cook long enough to allow the flavors to come together – about 2 hours.

Garnish with cilantro, mint, and salt and season to taste. Serve garnished with the toasted almonds.

Also of course cucumber raita, basmati rice, and some mango.