Traditional Rogan Josh

Instructions

1. Prepare the lamb
   Pat the lamb pieces dry with paper towels and season with salt. This helps the meat brown properly and develops a richer flavor.
2. Brown the meat
   Heat the ghee in a large heavy-bottomed pot over medium-high heat. Working in batches, brown the lamb pieces on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
3. Sauté the aromatics
   In the same pot, add the sliced onions and cook until golden brown, about 10-12 minutes. Add the garlic and ginger, and sauté for another 2 minutes until fragrant.
4. Build the spice base
   Reduce heat to medium-low. Add all the ground spices (Kashmiri chili powder, fennel, garam masala, cumin, coriander, and cardamom) and stir continuously for 30 seconds to prevent burning. The spices should become aromatic.
5. Create the curry sauce
   Remove the pot from heat momentarily and gradually whisk in the yogurt, a few tablespoons at a time, to prevent curdling. Return to low heat and stir until well combined.
6. Simmer the curry
   Return the browned lamb to the pot along with any accumulated juices. Add the water or stock and bay leaves. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes, or until the lamb is tender and the sauce has thickened.
7. Finish the dish
   Remove the lid and continue to simmer for an additional 15 minutes to reduce the sauce if needed. Taste and adjust seasoning with salt. The oil should begin to separate from the sauce, which indicates the curry is ready.