Ingredients CardLamb Rogan Josh1.5 servings Onion Paste (Optional) 2 ¼ tspneutral oil10 tbspshallots or yellow onion, sliced1 to 1 ½ tbspplain yogurt Rogan Josh 9 ozbone-in lamb or goat, shoulder or leg, cut into 5 cm pieces1 to 1 ½ tbspghee or mustard oil½ leafbay leaf1 ½ podsgreen cardamom pods½cinnamon stick (2.5 cm piece)1 ½ to 2whole cloves½ podblack cardamom pod¼ cupplain yogurt (curd), at room temperature and not sour1 ½ to 2 ¼ tspKashmiri chili powder1 tspground fennel (saunf powder), ground½ tspdry ginger powder (sonth)⅓ tspsalt⅛ tspasafoetida (hing)½ cuphot water or lamb stock½ to 2 cupsmore hot water, as needed½ tspgaram masala Safety: Whole cuts of lamb should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
