Ingredients CardLamb Rogan Josh3 servings Onion Paste (Optional) 1 ½ tbspneutral oil1 ¼ cupsshallots or yellow onion, sliced2 to 3 tbspplain yogurt Rogan Josh 500 gbone-in lamb or goat, shoulder or leg, cut into 5 cm pieces2 to 3 tbspghee or mustard oil1 leafbay leaf3 podsgreen cardamom pods1cinnamon stick (2.5 cm piece)3 to 4whole cloves1 podblack cardamom pod½ cupplain yogurt (curd), at room temperature and not sour1 to 1 ½ tbspKashmiri chili powder2 tspground fennel (saunf powder), ground1 tspdry ginger powder (sonth)¾ tspsalt¼ tspasafoetida (hing)1 cuphot water or lamb stock1 to 4 cupsmore hot water, as needed1 tspgaram masala Safety: Whole cuts of lamb should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
