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*Following an Alton Brown tip, we used a frozen carrot, cauliflower and broccoli product that can be microwaved in the unopened bag. In 2-2½ minutes on high, they cook a little less than halfway and stay crisp, cutting the final prep time down.
*You can make your own ghee if you wish.
Convert Rogan Josh powder into paste by following the instructions on the label and set aside. In a large skillet, heat 2 tbsp. olive oil or ghee over medium/high heat. Meanwhile, pop frozen vegetables in microwave for 2-2½ minutes. Brown lamb on both sides, strain in a colander and set aside. Lower heat to medium, add remaining ghee or oil and sauté onions 2-3 minutes. Add vegetables and stir in Rogan Josh paste. Cook for 2-3 minutes stirring occasionally. Reduce heat to low and stir in browned meat, sea salt, water and yogurt. Cover and simmer for 15-20 minutes, stirring occasionally. Adjust seasoning as desired (for more heat, sprinkle in cayenne, if too spicy, consider adding more yogurt). Simmer uncovered for 5 minutes.
Over rice with chopped cilantro and pita, tortilla, chapati or naan bread.