Kashmiri Lamb Rogan Josh with Mustard Oil and Fennel

What you need

• 800 g (1 3/4 lb) bone-in lamb shoulder, cut into 4 cm (1 1/2 in) pieces
• 4 tbsp mustard oil
• 2 bay leaves
• 1 cinnamon stick, about 5 cm (2 in)
• 4 green cardamom pods, lightly crushed
• 2 black cardamom pods, lightly crushed
• 5 cloves
• 6 black peppercorns
• 1/4 tsp asafoetida
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 1/2 tbsp Kashmiri chili powder, mild, mainly for color
• 1 tbsp ground fennel
• 1 tsp ground ginger, dried
• 1 tsp ground coriander
• 150 g (2/3 cup) plain whole-milk yogurt, at room temperature, whisked smooth
• 1 1/2 tsp salt

Method

Restated from the original video

1. 1

   Pat the lamb dry. Whisk the yogurt until smooth and leave it out of the fridge.

2. 2

   Heat the mustard oil in a heavy pot over medium-high heat until it just starts to smoke and loses its sharp smell, about 1 min. Lift the pot off the heat for 30 seconds.

3. 3

   Return to medium heat. Add the bay leaves, cinnamon, green cardamom, black cardamom, cloves and peppercorns. Let them sizzle for 15 seconds, then stir in the asafoetida.

4. 4

   Add the onion and cook, stirring, until deep golden brown, 8-10 min.

5. 5

   Raise the heat to high, add the lamb and brown it on all sides, 6-8 min.

6. 6

   Stir in the garlic and fresh ginger and cook for 1 min.

7. 7

   Mix the chili powder, fennel, dried ginger and coriander with 3 tbsp of water. Stir this paste into the lamb and cook for 2 min.

8. 8

   Take the pot off the heat for 1 min. Add the yogurt a spoonful at a time, stirring constantly, so it does not split.

9. 9

   Return to medium heat and cook, stirring, until the oil separates at the edges of the sauce, 5-7 min. Stir in the salt.

10. 10

    Pour in 250 ml (1 cup) of hot water and scrape the bottom of the pot. Bring to a simmer, cover and cook over low heat until the lamb is very tender, 75-90 min. Stir every 20 min and add a splash of water if it dries out.

11. 11

    If the sauce is thin, simmer uncovered for 5 min. It should be deep red, glossy and not heavy. Rest for 5 min, then serve.

Imported from carameltintedlife.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.