Ingredients CardLamb Rogan Josh3 servings Onion Paste (Optional) 22 mlneutral oil295 mlshallots or yellow onion, sliced30 to 44 mlplain yogurt Rogan Josh 500 gbone-in lamb or goat, shoulder or leg, cut into 5 cm pieces30 to 44 mlghee or mustard oil1 leafbay leaf3 podsgreen cardamom pods1cinnamon stick (2.5 cm piece)3 to 4whole cloves1 podblack cardamom pod120 mlplain yogurt (curd), at room temperature and not sour15 to 22 mlKashmiri chili powder10 mlground fennel (saunf powder), ground5 mldry ginger powder (sonth)3.5 mlsalt1 mlasafoetida (hing)235 mlhot water or lamb stock235 to 945 mlmore hot water, as needed5 mlgaram masala Safety: Whole cuts of lamb should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
