Lamb Rogan Josh is a rich and aromatic curry hailing from the Kashmir region of India. It is known for its deep red color imparted by the liberal use of Kashmiri chilies, perfectly balanced with a blend of spices and tender pieces of lamb.
Heat oil in a heavy-bottomed pan.
Add whole spices (cardamom, cloves, and bay leaves) and sauté till they start to crackle.
Add the sliced onions and cook until they turn golden brown.
Stir in the ginger and garlic pastes and fry until the raw smell disappears.
Add the lamb pieces and brown them on all sides.
Stir in the ground spices (coriander, cumin, turmeric, Kashmiri chili powder, and fennel powder) and mix well to coat the lamb.
Add salt and mix well. Cook for a few minutes until the spices are well incorporated into the lamb.
Pour in tomato paste and water, and bring to a boil.
Reduce the heat to low, cover, and simmer for approximately 60 to 90 minutes or until the lamb is tender.
Add garam masala and adjust salt according to taste. Simmer for an additional 5 minutes.
Garnish with fresh coriander leaves before serving.
