Lamb Rogan Josh, · 9 servings

Heat ≈ 61 g neutral oil and fry ≈ 600 g shallots or yellow onion over medium heat until golden and on the edge of caramelising.

Let them cool, then blend with ≈ 92 to 140 g plain yogurt to a smooth paste. Set aside.

Heat ≈ 80 to 120 g ghee or mustard oil in a heavy pot. Add ≈ 0.6 g bay leaf, ≈ 2 g green cardamom pods, 3 g cinnamon stick (2.5 cm piece), ≈ 0.9 to 1 g whole cloves and ≈ 3.5 g black cardamom pod.

Add 1500 g bone-in lamb or goat, shoulder or leg and sear over high heat for 1 min to 2 min, then lower to medium and fry, turning the pieces.

While the meat browns, whisk ≈ 370 g plain yogurt (curd), at room temperature and not sour in a bowl with ≈ 21 to 31 g Kashmiri chili powder, ≈ 12 g ground fennel (saunf powder), ≈ 5.5 g dry ginger powder (sonth) and ≈ 13 g salt. If the yogurt is very thick, thin it with a few spoons of water or stock.

When the meat is light brown, sprinkle ≈ 2.5 g asafoetida (hing) into the fat. Take the pot off the heat and stir in the yogurt mixture a little at a time so it does not split.

Return the pot to medium heat, cover and cook for 3 min to 4 min.

Pour in ≈ 710 g hot water or lamb stock, cover and cook on low heat, stirring every 7 min or so and adding ≈ 710 to 2840 g more hot water, as needed whenever the pot looks dry. If using the onion paste, stir it in for the last 20 min.

Taste and adjust the salt, and stir in 6 g garam masala if you like. Turn off the heat and let it rest for a few hours if you can before reheating and serving with steamed basmati rice or naan.