Slow-Cooked Rogan Josh

Ingredients

• 600 g lamb shoulder, cut into 2-inch chunks
• 150 g yogurt
• 1 tbsp ratan jot (alkanet root)(optional)
• 2 tsp Kashmiri chili powder
• 2 tsp fennel seed powder
• 1 tsp ginger powder (saunth)
• 2 whole black cardamom pods
• 4 cloves
• 3 tbsp ghee
• 1 onion, thinly sliced
• 1 tbsp garlic paste
• 300 ml water
• 1.25 tsp salt

Instructions

1. 1

   Prep all ingredients: cube the lamb, slice the onion, and mix the yogurt with a splash of water to smooth it (about 10 minutes).

2. 2

   Heat ghee in a heavy pot or Dutch oven over medium heat. Bloom the ratan jot, black cardamom, and cloves in the hot ghee for 1 minute to extract color and aroma.

3. 3

   Sear the lamb chunks in batches until browned on all sides, about 8 minutes total. Remove and set aside.

4. 4

   In the same pot, sauté the sliced onion until golden, about 8 minutes, then add garlic paste, Kashmiri chili powder, ginger powder, and fennel powder; fry for 1-2 minutes.

5. 5

   Return the lamb to the pot, add the whisked yogurt gradually while stirring to prevent curdling, and season with salt.

6. 6

   Pour in the water, bring to a simmer, then cover and cook on low heat for 90 minutes, stirring occasionally, until the lamb is fork-tender and the gravy is deep red and thickened.

7. 7

   Uncover and simmer 10 more minutes to reduce the gravy to desired consistency. Rest 5 minutes and serve with steamed rice or naan.