Lamb Rogan Josh

Mix the yogurt with the turmeric and 0.5 tsp salt in a large bowl. Add the lamb chunks, coat thoroughly, cover, and refrigerate for at least 2 hours (or overnight).

Finely dice the onion, mince the garlic, grate the ginger, and lightly crush the green cardamom pods. Set everything aside.

Soak the deseeded Kashmiri chillies in warm water for 20 minutes, then drain and blend with 2 tbsp water into a smooth paste. Set aside.

Melt the ghee in a large heavy casserole over high heat. Remove the lamb from the marinade (let excess drip off) and sear in batches for 3–4 minutes per batch, turning until deeply browned on all sides. Transfer to a plate.

Reduce heat to medium. Add the onion, bay leaves, green and black cardamom pods, cinnamon stick, cloves, and cumin seeds to the same pan. Cook for 12 minutes, stirring occasionally, until the onion is deep golden.

Add the minced garlic and grated ginger. Cook for 2 minutes, stirring constantly, until fragrant.

Stir in the tomato purée and the Kashmiri chilli paste. Cook for 3 minutes until the colour deepens to a rich crimson.

Add the ground coriander, ground cumin, Kashmiri chilli powder, and ground ginger. Stir for 1 minute to toast the spices.

Return the seared lamb (and any resting juices) to the pan. Add the water or lamb stock. Bring to a boil, then reduce heat to very low, cover tightly, and simmer for 55–60 minutes until the lamb is completely tender. Check that the internal temperature reaches at least 70°C using a meat thermometer inserted into the thickest piece.

Remove the lid and simmer for 10 minutes to reduce and thicken the sauce until it clings to the lamb.

Stir in the garam masala and season with salt to taste.

Serve hot, garnished with fresh coriander and a drizzle of melted ghee.