Kashmiri Lamb Rogan Josh with Whole Spices, Yogurt and Crispy Fried Onions

Ingredients

• 2.5 lbs bone-in lamb shoulder, cut into 2-inch pieces
• 1 cup full-fat plain yogurt, room temperature
• 2 large onions, thinly sliced
• 6 cloves garlic, grated
• 2-inch piece fresh ginger, grated
• 1 cup neutral oil for frying onions
• 4 tbsp ghee or butter
• 2 bay leaves
• 4 green cardamom pods, lightly crushed
• 2 black cardamom pods
• 4 whole cloves
• 1-inch cinnamon stick
• 1 tsp black peppercorns
• 3 tbsp Kashmiri red chili powder (gives deep color, mild heat)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground fennel
• 1/4 tsp asafoetida (hing)
• 1 tsp salt, or to taste
• 1 cup water
• 2 tbsp fresh cilantro, for garnish
• Steamed basmati rice and warm naan for serving

Instructions

1. Fry onions: heat oil in a heavy pot over medium-high heat. Add sliced onions and fry, stirring often, for 18-22 minutes until deep golden-brown and crispy. Remove with a slotted spoon, drain on paper towels. Set aside. Reserve 3 tbsp of the onion oil.
2. In the same pot with the reserved onion oil, add ghee over medium heat. Fry bay leaves, cardamom pods, cloves, cinnamon, and peppercorns for 60 seconds until fragrant and sizzling.
3. Add grated garlic and ginger, cook 2 minutes. Add asafoetida, Kashmiri chili powder, coriander, cumin, and fennel. Stir constantly for 90 seconds — the spices will darken slightly. This is the foundation of the curry's deep color.
4. Add lamb pieces and increase heat to high. Sear on all sides for 8-10 minutes until browned and the fat has rendered slightly.
5. Lower heat to medium-low. Add yogurt one spoonful at a time, stirring vigorously after each addition so it doesn't curdle. Once all yogurt is incorporated, cook 5 minutes until oil separates and rises to the surface.
6. Add 1 cup water and salt. Crush half the fried onions into the pot. Stir well, bring to a boil, then cover tightly and simmer on low heat for 55-65 minutes until lamb is fork-tender.
7. Remove lid, increase heat to medium, and cook 5-8 minutes to reduce and concentrate the sauce. The rogan josh should be deep brick-red with oil glistening on the surface. Top with remaining crispy fried onions and fresh cilantro. Serve with basmati rice and naan.