Ingredients CardLamb Rogan Josh1.5 servings Onion Paste (Optional) 11 mlneutral oil150 mlshallots or yellow onion, sliced15 to 22 mlplain yogurt Rogan Josh 250 gbone-in lamb or goat, shoulder or leg, cut into 5 cm pieces15 to 22 mlghee or mustard oil½ leafbay leaf1 ½ podsgreen cardamom pods½cinnamon stick (2.5 cm piece)1 ½ to 2whole cloves½ podblack cardamom pod59 mlplain yogurt (curd), at room temperature and not sour7.5 to 11 mlKashmiri chili powder5 mlground fennel (saunf powder), ground2.5 mldry ginger powder (sonth)2 mlsalt0.6 mlasafoetida (hing)120 mlhot water or lamb stock120 to 475 mlmore hot water, as needed2.5 mlgaram masala Safety: Whole cuts of lamb should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
