Ingredients CardLamb Rogan Josh6 servings Onion Paste (Optional) 44 mlneutral oil590 mlshallots or yellow onion, sliced59 to 89 mlplain yogurt Rogan Josh 1000 gbone-in lamb or goat, shoulder or leg, cut into 5 cm pieces59 to 89 mlghee or mustard oil2 leavesbay leaf6 podsgreen cardamom pods2cinnamon stick (2.5 cm piece)6 to 8whole cloves2 podsblack cardamom pod235 mlplain yogurt (curd), at room temperature and not sour30 to 44 mlKashmiri chili powder20 mlground fennel (saunf powder), ground10 mldry ginger powder (sonth)7.5 mlsalt2.5 mlasafoetida (hing)475 mlhot water or lamb stock475 to 1890 mlmore hot water, as needed10 mlgaram masala Safety: Whole cuts of lamb should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
