Rogan Josh

Instructions

1. Prepare the meat
   Pat the lamb pieces dry with paper towels and season generously with salt. This helps to develop a good sear on the meat and enhances the flavor.
2. Brown the lamb
   Heat ghee or oil in a large, heavy-bottomed pot over medium-high heat. Add the lamb in batches and brown on all sides, about 3-4 minutes per batch. Avoid overcrowding the pan. Remove and set aside.
3. Sauté the aromatics
   In the same pot, add sliced onions and cook until golden brown, about 10 minutes. Add the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.
4. Add the spices
   Reduce heat to medium-low and add Kashmiri chili powder, ground cumin, ground coriander, turmeric, cardamom pods, cinnamon stick, and bay leaves. Stir for 1-2 minutes until fragrant, being careful not to burn the spices.
5. Return the meat and add yogurt
   Return the browned lamb to the pot. Whisk the yogurt until smooth and gradually add it to the pot, stirring continuously to prevent curdling. Cook for 5 minutes, stirring occasionally.
6. Simmer the curry
   Add water or lamb stock, bring to a boil, then reduce heat to low. Cover and simmer for 1-1.5 hours, or until the lamb is tender and the sauce has thickened. Stir occasionally to prevent sticking.
7. Adjust seasoning
   Once the lamb is tender, taste and adjust seasoning with salt as needed. If the sauce is too thin, simmer uncovered for a few minutes to reduce and thicken.
8. Serve
   Remove the cinnamon stick and bay leaves. Garnish with fresh coriander leaves and serve hot with steamed basmati rice or naan bread.