Rogan Josh — Kashmiri Braised Lamb Shoulder

Ingredients

• 2 lb Lamb Shoulder, cut into 2-inch chunks
• 4 tbsp ghee
• 4 green cardamom pods
• 2 black cardamom pods
• 1 cinnamon stick
• 4 cloves
• 2 tsp fennel powder
• 1 tsp dry ginger powder
• 3 tbsp Kashmiri chili powder
• 1 cup full-fat yogurt, whisked smooth
• 1½ cups hot water
• ½ tsp garam masala
• 1 pinch asafoetida

Method

1. Brown the Lamb Shoulder hard in the ghee in a heavy pot, in batches so nothing steams, until every side is crusted. Set aside.
2. Drop the whole spices and asafoetida into the fat and let them swell and perfume the ghee, 30 seconds.
3. Pull the pot off the heat and stir in the yogurt a spoonful at a time, whisking constantly. Cold yogurt into a hot pot splits — go slow and it stays silky.
4. Return to low heat and add the chili powder, fennel, and dry ginger. Cook, stirring, until the sauce turns brick red and the fat begins to separate, 5 minutes.
5. Return the Lamb Shoulder with the hot water and a generous pinch of salt. Cover and simmer at a lazy bubble for 60 minutes, until a fork twists the meat apart with no argument.
6. Uncover and reduce until the gravy coats a spoon, finish with garam masala, and rest 5 minutes before serving with rice.