Rogan Josh

Ingredients

• 800 grams Lamb shoulder, cubed
• 3 tablespoons Ghee or vegetable oil
• 2 large Onions, finely sliced
• 150 grams Greek yogurt, whisked
• 1 tablespoon Garlic paste
• 1 tablespoon Ginger paste
• 2 tablespoons Kashmiri red chili powder
• 1 tablespoon Ground fennel seeds
• 1 teaspoon Ground ginger
• 4 pieces Whole cardamom pods
• 1 inch Cinnamon stick
• 1 teaspoon Salt
• 1 handful Fresh cilantro for garnish(optional)

Instructions

1. 1

   Heat ghee in a heavy-bottomed pot over medium-high heat. Add the cardamom pods and cinnamon stick, frying for 30 seconds until fragrant.

2. 2

   Add the sliced onions and fry until they are deep golden brown, being careful not to burn them.

3. 3

   Add the lamb cubes and sear until browned on all sides.

4. 4

   Stir in the ginger and garlic pastes, cooking for another 2 minutes.

5. 5

   Lower the heat and add the Kashmiri chili powder, ground fennel, ground ginger, and salt. Stir well to coat the meat.

6. 6

   Add the whisked yogurt one tablespoon at a time, stirring constantly to prevent curdling.

7. 7

   Add 1 cup of water, cover with a tight-fitting lid, and simmer on low heat for 60-75 minutes, or until the lamb is fork-tender.

8. 8

   Remove the lid and simmer for a few more minutes if the sauce needs thickening. Garnish with fresh cilantro before serving with naan or basmati rice.