Lamb Rogan Josh

Ingredients

• 800 grams Lamb shoulder, cubed
• 3 tablespoons Ghee or vegetable oil
• 1 cup Greek yogurt, whisked
• 2 tablespoons Kashmiri red chili powder
• 1 teaspoon Ground ginger
• 1 tablespoon Fennel seeds, crushed
• 4 pieces Green cardamom pods
• 1 inch Cinnamon stick
• 1 tablespoon Garlic paste
• 1 teaspoon Salt
• 1 handful Fresh cilantro(optional)

Instructions

1. 1

   Heat ghee in a heavy-bottomed pot over medium-high heat. Brown the lamb cubes in batches and set aside.

2. 2

   In the same pot, add the cardamom pods and cinnamon stick, frying for 30 seconds until fragrant.

3. 3

   Add the garlic paste and sauté for 1 minute without browning.

4. 4

   Return the lamb to the pot. Stir in the Kashmiri chili powder, ground ginger, and crushed fennel seeds.

5. 5

   Reduce heat to low and slowly stir in the whisked yogurt one tablespoon at a time to prevent curdling.

6. 6

   Add a splash of water, cover tightly, and simmer on low heat for 75-90 minutes until the lamb is fork-tender.

7. 7

   Remove the lid and simmer for another 5 minutes if the sauce needs thickening. Garnish with cilantro before serving.