Classic Lamb Rogan Josh

Ingredients

• Lamb shoulder, bone-in1 kg
• Ghee4 tbsp
• Onions, thinly sliced3 large
• Ginger paste2 tbsp
• Garlic paste2 tbsp
• Tomatoes, pureed400g
• Yogurt, whisked200g
• Kashmiri chili powder2 tbsp
• Coriander powder1 tbsp
• Cumin powder1 tsp
• Turmeric powder1/2 tsp
• Whole cloves4
• Green cardamom pods4
• Black cardamom pods2
• Cinnamon stick1 inch
• Bay leaves2
• Fennel seeds1 tsp
• Dried ginger powder (sonth)1 tsp
• Asafoetida (hing)1/4 tsp
• Saltto taste
• Wateras needed
• Fresh cilantro, choppedfor garnish

Steps

1. 1

   Heat ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Add whole spices (cloves, cardamom pods, cinnamon stick, bay leaves) and sauté until fragrant.

2. 2

   Add sliced onions and cook until golden brown, stirring occasionally. This can take 15-20 minutes.

3. 3

   Add ginger and garlic paste, sauté for 1-2 minutes until the raw smell disappears.

4. 4

   Stir in Kashmiri chili powder, coriander powder, cumin powder, and turmeric powder. Cook for 30 seconds, stirring constantly.

5. 5

   Add the pureed tomatoes and cook until the oil starts to separate from the masala, about 8-10 minutes.

6. 6

   Reduce heat to low. Gradually whisk in the yogurt, a spoonful at a time, ensuring it doesn't curdle. Cook for 5 minutes, stirring continuously.

7. 7

   Add the lamb pieces and sear them on all sides until browned.

8. 8

   Add fennel seeds, dried ginger powder, asafoetida, and salt. Mix well.

9. 9

   Add enough water to just cover the lamb. Bring to a simmer, then cover the pot tightly.

10. 10

    Cook on low heat for 2-3 hours, or until the lamb is very tender. Stir occasionally and add more water if needed to prevent sticking.

11. 11

    Once the lamb is tender and the gravy has thickened, adjust seasoning. Garnish with fresh cilantro before serving.