Lamb Rogan Josh with Basmati Rice

• 2 medium Yellow onion
• 25 g Ginger root, fresh
• 5 cloves Garlic
• 3 tbsp Ghee
• 6 Green cardamom pods
• 1 Cinnamon sticks
• 6 Whole cloves
• 2 Bay leaves
• 2 tsp Ground coriander
• 2 tsp Ground cumin
• 2 tsp Ground Kashmiri chili
• 900 g Lamb shoulder, boneless
• 250 g Yogurt, plain
• 500 ml Water
• 2 tsp Fine sea salt
• 300 g Basmati rice

1. Thinly slice the onion. Grate the ginger and finely grate or crush the garlic. Cut the lamb into bite-sized pieces and season with 1 tsp of the fine sea salt.
2. Heat the ghee in a dutch oven over medium-high heat. Brown the lamb in batches until well coloured, 6 to 8 minutes per batch, then transfer to a bowl.
3. Lower the heat to medium and add the onion to the pot with a pinch of the remaining salt. Cook, stirring, for 10 to 12 minutes until deep golden. Stir in the ginger and garlic and cook for 1 minute until fragrant.
4. Add the cardamom pods, cinnamon stick, cloves and bay leaves, then stir for 30 seconds. Add the ground coriander, ground cumin and ground Kashmiri chili and cook for 1 minute, stirring constantly so the spices do not catch.
5. Return the lamb and any juices to the pot. Add the yogurt a spoonful at a time, stirring well between additions so it blends smoothly. Pour in the water and bring to a gentle simmer.
6. Cover and simmer on low for 70 to 80 minutes, stirring occasionally, until the lamb is very tender and the gravy has thickened. If it looks dry at any point, add a splash of water and keep the simmer gentle. Taste and season with the remaining fine sea salt.
7. Rinse the basmati rice in cold water until the water runs mostly clear. Put the rice in a saucepan with 600 ml water and bring to the boil, then cover and cook on low for 10 minutes. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.
8. Serve the rogan josh hot with the basmati rice. For the best texture, remove the whole spices as you find them while serving.

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