Emeril's Roghan Josh

Yield: About 2 quarts, 4 servings

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.

This recipe was featured on the Garlic Free and Great Episode of Emeril Green.