Rogan Josh

Ingredients

• •Lamb
• •Yogurt
• •Kashmiri red chili
• •Fennel

Steps

1. 1Pat the lamb pieces dry and season lightly with salt.
2. 2Heat oil or ghee in a heavy pot and sear the lamb in batches over high heat for four to five minutes per batch until well browned on all sides, then set aside.
3. 3In the same pot, add whole spices like cloves, cinnamon, and bay leaf along with chopped onion, and cook until the onion turns soft and golden.
4. 4Stir in ginger-garlic paste and cook for another minute until the raw smell fades, then add Kashmiri red chili powder and fennel powder, stirring quickly so the spices toast without burning.
5. 5Return the seared lamb to the pot along with whisked yogurt added a spoonful at a time, stirring constantly over low heat so it does not split.
6. 6Add enough water to just cover the meat, bring to a simmer, then cover and cook on low heat for about an hour to an hour and a half, stirring occasionally, until the lamb is fork-tender and the gravy has turned a deep brick-red and thickened.
7. 7Adjust salt, let it rest for a few minutes off the heat, and serve hot with steamed rice.