Rogan Josh

Ingredients

• 800 g lamb shoulder
• 1 tbsp kashmiri chili powder
• 200 g yogurt
• 2 tsp fennel powder
• 1 tsp ginger powder
• 5 pods cardamom
• 4 cloves
• 2 bay leaf
• 1 stick cinnamon
• 4 tbsp ghee
• 1 onion
• 2 tbsp tomato paste

Steps

1. Cube the lamb and marinate in yogurt and fennel for 30 minutes.
2. Bloom the whole spices in ghee, add the finely chopped onion, and cook golden.
3. Add the lamb with the marinade and sear the edges.
4. Stir in the chili powder and tomato paste, then cook 5 minutes until oil separates.
5. Add 400 ml water, cover, and simmer 75 minutes until the lamb is silky.