Rogan Josh

Heat mustard oil in a heavy-bottomed pot until it reaches smoking point, then reduce to medium heat. This removes the pungency of the oil.

Add asafoetida, bay leaves, black cardamom, green cardamom, cloves, and cinnamon. Fry for 30 seconds until fragrant.

Add sliced onions and cook until deep golden brown, about 12 minutes. This step is crucial for the colour and flavour base.

Add the lamb pieces and sear on high heat until browned on all sides, about 8 minutes.

Reduce heat to medium. Add Kashmiri red chilli powder mixed with 2 tbsp water (to prevent burning) and turmeric. Stir well.

Add coriander powder, fennel powder, and dry ginger powder. Mix thoroughly to coat the lamb.

Whisk the yogurt until smooth and add it gradually, stirring continuously to prevent curdling.

Cook on medium heat, stirring frequently, until the oil separates from the masala, about 10 minutes.

Add water, bring to a boil, then cover and simmer on low heat for 35–40 minutes until lamb is tender and falls off the bone.

Sprinkle garam masala, adjust salt, and cook uncovered for 5 more minutes to thicken the gravy.

Serve hot with steamed rice or Kashmiri bread (sheermal or lavasa).