Lamb Rogan Josh with Naan Spiced Lamb Curry with Naan

Bring a medium pot of salted water to a boil over high heat for the rice.

Cut the lamb shoulder into 2.5 cm cubes and season with salt. Set aside.

Heat ghee in a large heavy-bottomed pot over medium heat. Add cinnamon stick, cardamom pods, cloves, and cumin seeds; cook for 30 seconds until fragrant.

Add diced onion, minced garlic, and grated ginger. Sauté for 5–6 minutes until the onion is golden brown.

Add coriander powder, turmeric, and red chili powder. Stir for 30 seconds, then add tomato puree. Cook for 2 minutes until the oil separates from the mixture.

Add the lamb cubes and 200 ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until the lamb is tender (internal temperature 85°C).

While the lamb cooks, add the basmati rice to the boiling water and cook for 10–12 minutes until tender. Drain and keep warm.

Warm the naan bread in a 180°C oven for 3 minutes. Serve the lamb rogan josh over rice, garnished with fresh cilantro, with naan on the side.