Rogan Josh

Lamb, Salt, Cardamom, Fennel seeds, Cloves, Cinnamon, Dried chili pepper, Plain yogurt, Broth, Onion, Ghee, Cilantro, Garlic, Cardamom, Salt, Ground ginger, Cinnamon, Cloves, Black peppercorns, Fennel seeds, Dried chili pepper

Mix: 10 min. Let it stand: 8 h. Slice: 10 min. Fry: 8 min. Braise: 1 h 30 min.

For the marinade, grind the cardamom, cloves, fennel, cinnamon, and dried chili, then mix them with salt. Cut the lamb into roughly 3 cm cubes, coat it in the spice blend, and refrigerate for at least a few hours, ideally overnight.

Before cooking, finely chop the onion and garlic. Melt the ghee in a heavy pot, warm the cardamom, cinnamon, cloves, black pepper, and dried chili until fragrant, then add the fennel seeds. Add the onion and garlic and cook until translucent.

Add the marinated lamb and stir well so every piece is coated in the spiced fat. Sprinkle in the ground ginger, pour in the yogurt and broth, stir again, season lightly with extra salt, cover, and simmer over low heat for about 1.5 hours. Near the end, uncover the pot if you want the sauce to thicken more.

Once the lamb is tender and some of the fat begins to separate from the sauce, take the pot off the heat. Serve hot with cilantro leaves on top. If the sauce becomes too thick, loosen it with a little hot broth just before serving.