Lamb Rogan Josh

Ingredients

• •2 lbs Lamb shoulder
• •1 cup Yogurt
• •1 teaspoon Salt
• •2 tbsp Kashmiri chili powder
• •0.5 teaspoon Black pepper
• •1 tbsp Garam masala
• •2 tablespoons Vegetable oil
• •3 cloves Garlic
• •3 inches Ginger
• •1 medium Onion
• •1 tsp Cumin seeds
• •6 pieces Cardamom pods
• •1 inch Cinnamon stick
• •3 tbsp Mustard oil

Instructions

1. 1

   Marinate lamb in yogurt, chili, garam masala overnight

   💡 Acid tenderizes; spice develops complexity

2. 2

   Toast whole spices in dry pan until fragrant

   💡 Bloom spices in oil - releases oils

3. 3

   Sauté ginger-garlic paste until raw smell disappears

   💡 3-4 minutes on medium heat

4. 4

   Add marinated lamb; cook until oil separates

   💡 The "masala breaking" is crucial

5. 5

   Add water, bring to simmer, cover

   💡 Low heat - lamb needs time

6. 6

   Cook 2 hours until lamb is fall-off-bone tender

   💡 Add water if needed - keep wet

7. 7

   Finish with fresh ginger and cilantro

   💡 Brightens the rich dish