Lamb Rogan Josh

Instructions

1. Prepare the lamb
   Pat the lamb pieces dry with paper towels and season with salt and pepper. Heat 2 tablespoons of ghee in a large, heavy-bottomed pot over medium-high heat. Working in batches, brown the lamb on all sides, about 3-4 minutes per batch. Transfer the browned lamb to a plate and set aside.
2. Create the aromatic base
   In the same pot, add the remaining tablespoon of ghee. Add the chopped onions and sauté until golden brown, about 10 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
3. Develop the spice mixture
   Reduce the heat to medium-low. Add all the ground spices (Kashmiri chili powder, cardamom, cinnamon, cumin, coriander, and cloves) to the pot. Stir continuously for 1-2 minutes until the spices are fragrant and well combined with the onion mixture, being careful not to burn them.
4. Create the curry base
   Add the chopped tomatoes to the pot and stir well. Cook for 5 minutes until the tomatoes start to break down. In a separate bowl, whisk the yogurt until smooth. Gradually add the yogurt to the pot, stirring continuously to prevent curdling.
5. Return the lamb and simmer
   Return the browned lamb to the pot along with any accumulated juices. Add the water or lamb stock and stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour 15 minutes, or until the lamb is tender and the sauce has thickened.
6. Final adjustments
   Uncover the pot and check the consistency of the sauce. If it's too thin, simmer uncovered for 10-15 minutes to reduce and thicken. If it's too thick, add a little more water. Taste and adjust seasoning with salt as needed.
7. Rest and garnish
   Turn off the heat and let the curry rest for 10 minutes to allow the flavors to meld together. Garnish with freshly chopped coriander leaves just before serving.