Lamb Rogan Josh

Instructions

1. 1
   Soak dried Kashmiri chilies in warm water for 20 minutes, then blend into a paste.
2. 2
   Heat ghee in a heavy-bottomed pot and fry onions until golden brown.
3. 3
   Add cardamom, bay leaves, and cinnamon stick, sauté for 1 minute.
4. 4
   Add lamb pieces and brown on all sides over high heat.
5. 5
   Mix in garlic, ginger, and the chili paste, cook for 3 minutes.
6. 6
   Add yogurt one spoonful at a time, stirring continuously to prevent curdling.
7. 7
   Add cumin, coriander, fennel powder, Kashmiri chili powder, and salt.
8. 8
   Pour in 250ml water, bring to boil, then cover and simmer on low heat for 60-70 minutes until lamb is tender.
9. 9
   Adjust seasoning and garnish with fresh coriander leaves before serving.