Roghan Josh

Method

Heat ghee in a heavy-bottomed pot and fry sliced onions until deep golden brown, then remove half and set aside for garnish. In the remaining ghee, add garlic and ginger, cooking until fragrant. Add the lamb pieces and cook for 3-4 minutes to seal. Reduce heat and stir in yoghurt gradually, then add tomato paste and all ground spices (coriander, cumin, turmeric, chilli, fennel), stirring constantly to prevent sticking. Add whole spices (cardamom, bay, cinnamon, cloves) and chopped tomatoes, then pour in water and bring to a simmer. Cover and cook on low heat for 1.5 to 2 hours, stirring occasionally, until the lamb is very tender and the sauce has reduced and thickened into a silky coating. The oil should begin to separate from the gravy. Taste and adjust salt, then garnish with reserved fried onions and fresh coriander before serving.