Ingredients CardLamb Rogan Josh1.5 servings Onion Paste (Optional) ≈ 10 gneutral oil≈ 100 gshallots or yellow onion, sliced≈ 15 to 23 gplain yogurt Rogan Josh 250 gbone-in lamb or goat, shoulder or leg, cut into 5 cm pieces≈ 13 to 20 gghee or mustard oil≈ 0.1 gbay leaf≈ 0.3 ggreen cardamom pods0.5 gcinnamon stick (2.5 cm piece)≈ 0.2 gwhole cloves≈ 0.6 gblack cardamom pod≈ 61 gplain yogurt (curd), at room temperature and not sour≈ 3.5 to 5 gKashmiri chili powder≈ 2 gground fennel (saunf powder), ground≈ 0.9 gdry ginger powder (sonth)≈ 2 gsalt≈ 0.4 gasafoetida (hing)≈ 120 ghot water or lamb stock≈ 120 to 475 gmore hot water, as needed1 ggaram masala Safety: Whole cuts of lamb should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
