Lamb Rogan Josh

• 2 lb lamb shoulder (bone-in, cut into chunks)
• ½ cup plain yogurt
• 2 onion (finely sliced)
• 5 clove garlic (minced)
• 1 tbsp ginger (grated)
• 2 tbsp Kashmiri red chili powder
• 1 whole spices (4 cardamom, 1 cinnamon, 4 cloves, 2 bay leaves)
• 2 tsp coriander
• 1 tsp fennel seeds (ground)
• 3 tbsp ghee
• 1 ½ tsp salt
• 2 cup basmati rice (cooked, for serving)
• 4 naan (for serving)

How to Make It

1. 1

   Fry whole spices in ghee until fragrant. Add onions and cook until deeply golden, 15 minutes.

2. 2

   Add garlic and ginger, cook 2 minutes. Add Kashmiri chili, coriander, and fennel. Stir 1 minute.

3. 3

   Add lamb pieces and sear until browned all over.

4. 4

   Stir in yogurt a spoonful at a time, letting each addition absorb before adding more.

5. 5

   Add 1 cup water, cover, and simmer on low 60-75 minutes until lamb is tender.

6. 6

   Uncover to reduce sauce to desired consistency. Serve with basmati rice and naan.