Kashmiri Lamb Rogan Josh

Heat oil or ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb pieces in batches until deeply browned on all sides, about 4-5 minutes per batch. Remove and set aside.

In the same pot, add bay leaves, cardamom, cloves, cinnamon stick, and cumin seeds. Let them sizzle for 30 seconds until fragrant.

Add the sliced onions and cook, stirring frequently, until deep golden brown, about 10-12 minutes.

Stir in the ginger-garlic paste and cook for 1 minute until the raw smell fades.

Reduce heat to low. Add Kashmiri chili powder, ground coriander, ground fennel, and ground ginger. Stir for 30 seconds, then add a splash of water to prevent the spices from burning.

Add the whisked yogurt one tablespoon at a time, stirring continuously to prevent curdling. Cook until the yogurt is fully incorporated and the oil begins to separate from the masala.

Return the browned lamb to the pot. Add warm water and season with salt. Bring to a boil, then reduce to a gentle simmer.

Cover and cook on low heat for 75-90 minutes, stirring occasionally, until the lamb is fork-tender and the sauce has reduced to a thick, rich gravy.

Discard the bay leaves and whole spices if desired. Garnish with fresh cilantro and serve with steamed basmati rice.