Ingredients CardLamb Rogan Josh6 servings Onion Paste (Optional) ≈ 41 gneutral oil≈ 400 gshallots or yellow onion, sliced≈ 61 to 92 gplain yogurt Rogan Josh 1000 gbone-in lamb or goat, shoulder or leg, cut into 5 cm pieces≈ 53 to 80 gghee or mustard oil≈ 0.4 gbay leaf≈ 1 ggreen cardamom pods2 gcinnamon stick (2.5 cm piece)≈ 0.6 to 0.8 gwhole cloves≈ 2.5 gblack cardamom pod≈ 245 gplain yogurt (curd), at room temperature and not sour≈ 14 to 21 gKashmiri chili powder≈ 8 gground fennel (saunf powder), ground≈ 3.5 gdry ginger powder (sonth)≈ 9 gsalt≈ 1.5 gasafoetida (hing)≈ 475 ghot water or lamb stock≈ 475 to 1890 gmore hot water, as needed4 ggaram masala Safety: Whole cuts of lamb should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
