Directions

1. 1

   In a small bowl, mix the Rogan Josh with the 3 Tbsp. of water and 2 Tbsp. of the melted ghee (or olive oil) to make a paste.

2. 2

   Heat the remaining 1 Tbsp. of ghee in a large skillet over medium-high heat. Add the cubed lamb and brown on all sides, 5 to 7 min.

3. 3

   Add the chopped onion and Grey Sea Salt and cook for another 3 min., until the onion softens. Stir in the Rogan Josh paste and cook for a minute, until deeply fragrant.

4. 4

   Microwave the frozen vegetables in the unopened bag for 2 to 2½ min. on high — just under halfway cooked, so the stew can finish them.* Add them to the skillet along with the scant ⅜ cup of water.

5. 5

   Lower the heat and simmer gently for 10 to 15 min., until the lamb is tender and the vegetables are cooked through.

6. 6

   Stir in the yogurt and Cayenne Chile Powder (if using) and warm through over low heat — don't let it boil once the yogurt goes in.

7. 7

   Serve over rice with chopped fresh cilantro and warm pita, tortilla, chapati, or naan alongside. Serves 3.
   *Following an Alton Brown tip, the bag goes into the microwave unopened.