Lamb Rogan Josh (Kashmiri Lamb Curry)

• 1.5 lb lamb shoulder, cut into 1-inch cubes
• 1 cup plain yogurt, whisked
• 3 tablespoons ghee or oil
• 1 large onion, finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 tablespoon Kashmiri red chili powder
• 1 teaspoon fennel seeds (crushed)

Instructions

1. 1

   Heat the ghee in a heavy-bottomed pot over medium heat. Add the chopped onions and sauté until golden brown, about 10 minutes.

2. 2

   Add the garlic paste and ginger paste. Cook for another 2 minutes until fragrant.

3. 3

   Add the lamb cubes to the pot and brown on all sides for about 5-8 minutes.

4. 4

   Reduce heat to low. Stir in the Kashmiri chili powder and crushed fennel seeds.

5. 5

   Slowly whisk in the yogurt a little at a time to prevent curdling. Add 1 cup of water and bring to a simmer.

6. 6

   Cover tightly and cook on low heat for 1 to 1.5 hours, or until the lamb is tender. Stir occasionally.

7. 7

   Uncover and simmer for an additional 10 minutes to thicken the gravy if needed. Serve hot with rice or naan.