Rogan Josh (Kashmiri Lamb Curry)

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1. 1Step 1: Get your lamb shoulder out of the freezer two days in advance to thaw.
2. 2Step 2: Cut half of the shoulder into large chunks (2" or so in size) and set aside.
3. 3Step 3: Combine the bay leaves, cardamom, cinnamon, cloves, coriander, cumin, paprika, cayenne pepper, salt, and pepper and set aside.
4. 4Step 4: In a blender or food processor, blend the onion, ginger, garlic, and water into a fine paste and set aside.
5. 5Step 5: Warm up the coconut oil in a large skillet on med/high heat until shimmering, about three minutes.
6. 6Step 6: Add the lamb pieces and brown on each side, giving the pieces a few minutes per side to form a nice crust before turning them.
7. 7Step 7: Once the lamb is well-browned, reduce the heat to medium and add the onion paste and seasonings, stirring everything around gently so as to not break up the bay leaves.
8. 8Step 8: Continue to simmer for another five minutes until very aromatic.
9. 9Step 9: Add the tomato sauce and diced tomatoes, stir together, and bring to a simmer.
10. 10Step 10: Cover and reduce heat to low, simmering for 1.5 hours.
11. 11Step 11: After an hour and a half, remove the lid and check to see if the lamb is fork-tender.
12. 12Step 12: If it is, keep the lid off and allow to simmer on med/low heat for another five minutes, which will thicken the sauce.
13. 13Step 13: If the lamb is still tough, cover and simmer on low for another 30 minutes and try again.
14. 14Step 14: Right before serving, stir in the chopped cilantro.
15. 15Step 15: Serve with basmati rice or cauliflower rice.