Lamb Rogan Josh

Instructions

1. 1
   Heat ghee in a heavy-bottomed pot and add cardamom, bay leaves, and cinnamon stick until fragrant.
2. 2
   Add sliced onions and fry until deep golden brown, about 15 minutes.
3. 3
   Add ginger and garlic paste, cook for 2 minutes until raw smell disappears.
4. 4
   Add lamb pieces and brown on all sides for 8-10 minutes.
5. 5
   Stir in Kashmiri chili powder, fennel powder, and salt, mixing well.
6. 6
   Add pureed tomatoes and cook until oil separates from the masala.
7. 7
   Whisk yogurt and add slowly, stirring continuously to prevent curdling.
8. 8
   Pour in water, cover and simmer on low heat for 60 minutes until lamb is tender.
9. 9
   Sprinkle garam masala, garnish with fresh coriander and serve with basmati rice or naan.