Ingredients CardLamb Rogan Josh3 servings Onion Paste (Optional) ≈ 20 gneutral oil≈ 200 gshallots or yellow onion, sliced≈ 31 to 46 gplain yogurt Rogan Josh 500 gbone-in lamb or goat, shoulder or leg, cut into 5 cm pieces≈ 27 to 40 gghee or mustard oil≈ 0.2 gbay leaf≈ 0.6 ggreen cardamom pods1 gcinnamon stick (2.5 cm piece)≈ 0.3 to 0.4 gwhole cloves≈ 1 gblack cardamom pod≈ 125 gplain yogurt (curd), at room temperature and not sour≈ 7 to 10 gKashmiri chili powder≈ 4 gground fennel (saunf powder), ground≈ 2 gdry ginger powder (sonth)≈ 4.5 gsalt≈ 0.8 gasafoetida (hing)≈ 235 ghot water or lamb stock≈ 235 to 945 gmore hot water, as needed2 ggaram masala Safety: Whole cuts of lamb should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
