Name: Spicy Lamb Rogan Josh
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Ingredients: 1 kg Lamb (bone-in, cubed); 1 cup Plain Yogurt; 4 tbsp Ghee or Oil; 2 medium Onions (sliced); 2 tbsp Ginger-Garlic Paste; 2 pieces Cinnamon Sticks; 4 pieces Green Cardamoms; 4 pieces Cloves; 2 tbsp Kashmiri Red Chili Powder; 1.5 tbsp Fennel Powder; 1 tbsp Dry Ginger Powder (Saunth); 1 tbsp Coriander Powder; 1 tsp Garam Masala; 1 cup Water; 1.5 tsp Salt

DinnerComfort FoodHigh-Protein

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Lamb (bone-in, cubed)	1 kg	705	41g	0g	59g
Plain Yogurt	1 cup	37	2g	3g	2g
Ghee or Oil	4 tbsp	132	0g	0g	15g
Onions (sliced)	2 medium	22	1g	5g	0g
Ginger-Garlic Paste	2 tbsp	5	0g	0g	0g
Cinnamon Sticks	2 pieces	1	0g	0g	0g
Green Cardamoms	4 pieces	3	0g	1g	0g
Cloves	4 pieces	11	1g	2g	1g
Kashmiri Red Chili Powder	2 tbsp	8	0g	1g	0g
Fennel Powder	1.5 tbsp	4	0g	1g	0g
Dry Ginger Powder (Saunth)	1 tbsp	4	0g	1g	0g
Coriander Powder	1 tbsp	2	0g	0g	0g
Garam Masala	1 tsp	0	0g	0g	0g
Water	1 cup	0	0g	0g	0g
Salt	1.5 tsp	0	0g	0g	0g

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Lamb (bone-in, cubed)	1 kg	705	41g	0g	59g
Plain Yogurt	1 cup	37	2g	3g	2g
Ghee or Oil	4 tbsp	132	0g	0g	15g
Onions (sliced)	2 medium	22	1g	5g	0g
Ginger-Garlic Paste	2 tbsp	5	0g	0g	0g
Cinnamon Sticks	2 pieces	1	0g	0g	0g
Green Cardamoms	4 pieces	3	0g	1g	0g
Cloves	4 pieces	11	1g	2g	1g
Kashmiri Red Chili Powder	2 tbsp	8	0g	1g	0g
Fennel Powder	1.5 tbsp	4	0g	1g	0g
Dry Ginger Powder (Saunth)	1 tbsp	4	0g	1g	0g
Coriander Powder	1 tbsp	2	0g	0g	0g
Garam Masala	1 tsp	0	0g	0g	0g
Water	1 cup	0	0g	0g	0g
Salt	1.5 tsp	0	0g	0g	0g

Directions

Step 1
Whisk yogurt until smooth. Set aside. Heat ghee in a heavy-bottomed pot or pressure cooker. Add whole spices (cinnamon, cardamom, cloves) and sauté for 30 seconds.
Step 2
Add sliced onions and fry until deep golden brown. Remove half of the fried onions and set aside for garnish.
Step 3
Add lamb pieces to the pot and brown on all sides for about 8-10 minutes.
Step 4
Stir in ginger-garlic paste and cook for 2 minutes. Reduce heat to low, then gradually add the whisked yogurt, stirring constantly to prevent curdling. Cook for 5 minutes.
Step 5
Add Kashmiri red chili powder, fennel powder, dry ginger powder, coriander powder, and salt. Mix well and cook for 5 minutes until oil separates.
Step 6
Add water, bring to a boil, then reduce heat, cover, and simmer for 60-90 minutes (or pressure cook for 20-25 minutes after first whistle) until lamb is tender.
Step 7
Stir in garam masala and the reserved fried onions. Simmer for another 5 minutes.
Step 8
Serve hot with naan or rice.