Lamb Rogan Josh

Method

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1. 1Whisk the yogurt in a bowl until smooth and stir in the Kashmiri chilli, ground fennel, ground ginger and ground coriander. Pat the lamb dry with paper towels.
2. 2Heat the ghee in a heavy-based pot over medium heat. Add the cardamom, cloves, cinnamon and bay leaves and stir for 30-40 seconds, until fragrant and the cardamom pods swell slightly.
3. 3Add the lamb and brown over medium-high heat for 8-10 minutes, turning, until browned on all sides. If the pot is crowded, sear in two batches.
4. 4Add the onion and cook with the meat for 8-10 minutes until golden. Stir in the garlic and fresh ginger for 1 minute more.
5. 5Turn the heat right down and lift the pot off the burner for a minute. Add the spiced yogurt 2 tablespoons at a time, stirring briskly after each addition so it doesn't curdle.
6. 6Return to medium heat and stir constantly for 5-6 minutes, until the yogurt has been absorbed and red-tinged oil begins to separate at the edges.
7. 7Add the hot water and salt, bring to a boil, then cover and simmer gently for 1 1/4 to 1 1/2 hours, until the lamb falls apart easily with a fork. Stir occasionally and add a splash of hot water if needed.
8. 8Uncover, stir in the garam masala and simmer for another 5-10 minutes until the sauce is thick and glossy. Garnish with coriander and serve with basmati rice or naan.