Indian Lamb Rogan Josh

Instructions

1. Prepare the lamb
   Pat the lamb pieces dry with paper towels and season with salt. This helps develop a better sear and enhances the flavor of the meat.
2. Sear the lamb
   Heat ghee or oil in a large, heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear the lamb pieces until browned on all sides, about 3-4 minutes per batch. Transfer the seared lamb to a plate and set aside.
3. Create the aromatic base
   In the same pot, reduce heat to medium and add the chopped onions. Cook until golden brown, about 8-10 minutes, stirring occasionally. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
4. Add the spices
   Add the Kashmiri chili powder, ground coriander, cumin, garam masala, and turmeric to the pot. Stir continuously for 30 seconds to toast the spices without burning them. If the mixture seems too dry, add a splash of water to prevent the spices from sticking to the pot.
5. Incorporate the yogurt
   Lower the heat to medium-low. Gradually add the whisked yogurt, a few tablespoons at a time, stirring constantly to prevent curdling. Once all the yogurt is incorporated, cook for 2-3 minutes until the mixture thickens slightly.
6. Return the lamb and simmer
   Return the seared lamb to the pot along with any accumulated juices. Add the water or stock, bay leaves, and cardamom pods. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour to 1 hour 15 minutes, until the lamb is tender but not falling apart.
7. Reduce the sauce
   Remove the lid and increase heat to medium. Cook for an additional 15-20 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. The oil should begin to separate slightly from the sauce, indicating it's done.
8. Finish and serve
   Taste and adjust seasoning if needed. Remove bay leaves and cardamom pods if you can find them. Let the curry rest for 10 minutes before serving. Garnish with fresh coriander leaves if desired and serve hot with steamed basmati rice or naan bread.