Ingredients CardLamb Rogan Josh6 servings Onion Paste (Optional) 3 tbspneutral oil2 ½ cupsshallots or yellow onion, sliced¼ cup to 6 tbspplain yogurt Rogan Josh 2.2 lbbone-in lamb or goat, shoulder or leg, cut into 5 cm pieces¼ cup to 6 tbspghee or mustard oil2 leavesbay leaf6 podsgreen cardamom pods2cinnamon stick (2.5 cm piece)6 to 8whole cloves2 podsblack cardamom pod1 cupplain yogurt (curd), at room temperature and not sour2 to 3 tbspKashmiri chili powder1 ⅓ tbspground fennel (saunf powder), ground2 tspdry ginger powder (sonth)1 ½ tspsalt½ tspasafoetida (hing)2 cupshot water or lamb stock2 to 8 cupsmore hot water, as needed2 tspgaram masala Safety: Whole cuts of lamb should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
