Rogan Josh (Kashmiri Spiced Lamb Curry)

• 2 medium Yellow onion
• 25 g Ginger root, fresh
• 6 cloves Garlic
• 2 tbsp Ghee
• 1 piece Cinnamon sticks
• 6 pieces Green cardamom pods
• 6 pieces Whole cloves
• 2 pieces Bay leaves
• 900 g Lamb stew meat
• 2 tsp Ground Kashmiri chili
• 2 tsp Ground coriander
• 1 ½ tsp Ground cumin
• 2 tsp Fine sea salt
• 2 tbsp Tomato purée
• 250 g Yogurt, plain
• 600 ml Water

1. Thinly slice the onion. Grate the ginger and crush the garlic.
2. Heat the ghee in a Dutch oven over medium heat. Add the cinnamon, cardamom, cloves and bay leaves and cook for 30 to 60 seconds, just until fragrant.
3. Add the onion with a pinch of the salt and cook over medium-low heat for 12 to 15 minutes, stirring often, until deep golden. If it starts catching, add a splash of water and scrape up the browned bits.
4. Increase the heat to medium-high and add the lamb. Brown well for 8 to 10 minutes, turning so you get colour on most sides.
5. Stir in the ginger and garlic for 1 minute. Add the ground Kashmiri chili, ground coriander and ground cumin and cook for 30 seconds, stirring constantly so the spices do not scorch.
6. Stir in the tomato purée and cook for 1 to 2 minutes until it darkens slightly. Reduce the heat to low.
7. Add the yogurt a spoonful at a time, stirring well between additions so it blends smoothly. Keep the heat low and do not let it boil.
8. Pour in the water and add the remaining salt. Bring to a gentle simmer, then cover and cook on low for 75 to 85 minutes, stirring occasionally, until the lamb is very tender.
9. Uncover and simmer for 5 to 10 minutes to thicken slightly, keeping the curry at a gentle bubble. Taste and adjust with a little more salt if needed, then rest off the heat for 5 minutes before serving.

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