Rogan Josh

Method

1. 1

   Brown the lamb in ghee in batches over high heat until crusted, then set aside.

2. 2

   In the same pot, fry the whole spices and bay leaves for 30 seconds, then cook the onions until deep amber, about 12 minutes.

3. 3

   Add garlic and ginger, then the chili powder mixed into a paste with a splash of water so it toasts without scorching.

   💡 The water slurry blooms the chili's color while protecting it from burning bitter.

4. 4

   Return the lamb, lower the heat, and stir in the yogurt one spoonful at a time so it never splits.

   💡 Patience here — dumping in cold yogurt all at once curdles the gravy.

5. 5

   Add the fennel, ground ginger, salt and 400 ml of hot water. Cover and braise at a bare simmer for 75 minutes, until the lamb yields to a spoon.

6. 6

   Uncover and reduce until the gravy clings and a red sheen of oil rises to the top.

7. 7

   Rest 10 minutes and serve with steamed basmati rice.