Kashmiri Lamb Rogan Josh

Steps

1. 1.

   1.

   Brown The Lamb** Pat lamb dry. Heat 2 tbsp ghee in a heavy pot over medium-high heat. Brown the meat in batches until sealed on most sides, about 6 minutes per batch. Set aside. Don't crowd the pot or it will steam.

2. 2.

   Fry The Whole Spices

   Lower heat to medium. Add remaining ghee, then cardamom, cloves, cinnamon, and bay leaves. Stir 30 seconds until fragrant. Add onions and cook until deep golden, 12 to 15 minutes. Patience here builds the gravy.

3. 3.

   Add Aromatics And Chili

   Stir in garlic and fresh ginger for 1 minute. Take the pot off the heat briefly and stir in Kashmiri chili powder, ground fennel, ground ginger, and salt so the chili doesn't scorch. Return to low heat.

4. 4.

   Stir In Yogurt

   Add whisked yogurt a spoonful at a time, stirring constantly. Cook gently until the fat starts to separate at the edges, about 5 minutes. If it looks like it might split, lower the heat and keep stirring.

5. 5.

   Braise Until Tender

   Return lamb and any juices to the pot. Add water, bring to a simmer, cover, and cook on low until the meat is tender, 60 to 75 minutes. Stir now and then and add a splash of water if the gravy gets too thick. Bone-in cuts may need the full time.

6. 6.

   Finish And Rest

   Uncover, stir in garam masala, and simmer 5 minutes more so the gravy clings. Rest 10 minutes off the heat. Skim excess fat if you like. Serve with plain rice or soft roti.