Rogan Josh

Ingredients

• 2 lbs lamb shoulder, cubed
• 1 cup yogurt
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tsp Kashmiri chili powder
• 1 tsp fennel powder
• 1/2 tsp ground ginger (dry)
• 4 green cardamom pods
• 2 bay leaves
• 1 cinnamon stick
• 4 tbsp ghee
• Salt, to taste

Instructions

1. 1Heat ghee and fry the whole spices until fragrant, then add onions and cook until deep golden.
2. 2Add ginger-garlic paste and cook 1 minute, then add lamb and sear until browned on all sides.
3. 3Stir in Kashmiri chili powder, fennel powder, and dry ginger.
4. 4Whisk in yogurt gradually to prevent curdling, then add 1 cup water and salt.
5. 5Cover and simmer on low heat for 45-50 minutes until the lamb is tender and the sauce is deep red and thick.
6. 6Serve hot with steamed rice or naan.

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