Rogan Josh: 7 Reasons to Love This Flavorful Lamb Curry

Restaurant-quality Rogan Josh (Indian lamb curry) with tender lamb, warm Kashmiri spices, and a deep red curry sauce bursting with flavor.

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Heat ghee in a large Dutch oven or heavy pot and add whole spices: cinnamon, cloves, bay leaves and cardamom pods. Sauté on medium heat for 1 minute, until fragrant.
Add onion and sauté until translucent, about 5 minutes. Stir in minced garlic and grated ginger and cook for another minute.
Add lamb and salt and cook, stirring occasionally, until browned on all sides, 6-8 minutes.
Add garam masala, paprika, fennel, ginger, cumin, coriander, turmeric, cayenne, and black pepper. Stir to coat the meat, then add tomato paste and continue to cook for 2-3 minutes.
Pour in water (or stock). Bring to a boil, then reduce to a gentle simmer. Cover the pot and cook for an hour and 45 minutes.
Place yogurt in a small bowl. Ladle in about ¼ cup of the hot sauce from the pot and whisk until smooth. Gradually stir this mixture back into the curry. Simmer gently for another 15-20 minutes, covered.
Remove bay leaves, cinnamon stick, and any cardamom pods. Serve with basmati or pilau rice, raita, and warm naan. Garnish with chopped cilantro if desired.