Lamb Rogan Josh

Instructions

1. 1
   Heat ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
2. 2
   Add cumin seeds, cardamom, cloves, cinnamon, and bay leaves. Toast for 1 minute until fragrant.
3. 3
   Add sliced onions and cook until golden brown, about 8-10 minutes.
4. 4
   Stir in minced garlic and grated ginger, cook for 2 minutes.
5. 5
   Add the cubed lamb pieces and cook until lightly browned on all sides, about 5-7 minutes.
6. 6
   In a small bowl, whisk together yogurt, ground coriander, ground cumin, garam masala, paprika, and chili powder.
7. 7
   Pour the yogurt mixture over the lamb and stir well to coat.
8. 8
   Add canned tomatoes and their juice, breaking them up with the back of a spoon.
9. 9
   Pour in water or lamb stock to cover the meat partially.
10. 10
    Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until lamb is tender.
11. 11
    Add spring vegetables (peas, carrots) and continue simmering for 10-15 minutes.
12. 12
    Taste and adjust seasoning with salt as needed.
13. 13
    Garnish with fresh coriander and serve hot with basmati rice or naan bread.