Lamb Rogan Josh

Ingredients

• 2 1/2 lb boneless lamb shoulder, cut into 1 1/2-inch cubes
• 3 tbsp ghee
• 2 bay leaves
• 6 green cardamom pods
• 2 black cardamom pods
• 4 whole cloves
• 1 cinnamon stick
• 3 tbsp Kashmiri chili powder
• 2 tsp ground fennel
• 1 tsp ground ginger
• 1 cup plain whole-milk yogurt, whisked
• 1 1/2 tsp salt
• 1 1/2 cups hot water
• 1 tsp garam masala

Method

1. Heat the ghee in a Dutch oven over medium-high heat and brown the lamb in batches, then set it aside.
2. Lower the heat to medium and fry the bay leaves, both cardamoms, cloves and cinnamon for 30 seconds.
3. Stir the chili powder with 1/4 cup water into a paste and fry it in the ghee for 1 minute; the water keeps it from scorching.
4. Return the lamb, take the pot off the heat and stir in the yogurt a spoonful at a time so it doesn't curdle. Add the fennel, ginger and salt.
5. Add the hot water, cover and simmer on low for 75 to 90 minutes, until the lamb is very tender. It is safe from 145°F with a 3-minute rest, but the long braise makes it melt.
6. Uncover and simmer until the sauce clings to the meat, then sprinkle with garam masala and serve with rice.

Notes