Lamb Rogan Josh

Cut the lamb into medium, evenly sized pieces and set aside. Grind the fennel seeds to a coarse powder in a spice grinder or small blender jar.
In a small blender jar, combine the ground fennel, yogurt, ground ginger, ground coriander, turmeric, and Kashmiri chili powder. Blend until the mixture is smooth and lump-free, then set aside.
Heat the ghee in a Dutch oven or heavy pot over medium heat. Add cumin seeds, cinnamon sticks, whole black pepper, black cardamom, dried red chilies, and asafoetida. Let them sizzle for a few seconds until fragrant.
Add the lamb pieces to the pot and toss to coat them in the spiced ghee. Cook on medium heat for 8 to 10 minutes, turning the pieces occasionally, until they are browned on most sides.
Pour in the yogurt-spice paste and sprinkle in the salt. Stir well so the lamb is evenly coated. Cook for 6 to 8 minutes, stirring often, until the paste thickens, clings to the meat, and the raw smell of the spices and yogurt disappears.
Add ¾ cup water and stir, scraping the bottom of the pot to release any browned bits. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 35 to 45 minutes, stirring every 10 minutes. Add a splash more water (up to 1¼ cups total) if the curry sauce looks too thick before the lamb is tender.
Once the lamb is soft and the oil begins to rise to the surface, taste and adjust the salt. If the curry is too thin, simmer uncovered for another 5 to 10 minutes until it reduces to a rich, coating consistency. Turn off the heat and let the curry rest for 10 minutes before serving.

Equipment

Ingredients

For the lamb:

To grind:

Instructions

Notes

Nutrition