A flavorful and aromatic lamb curry recipe inspired by traditional Rogan Josh, perfect for a hearty meal.
Combine the lamb, yogurt, vinegar, half of the garlic, and half of the ginger in a large bowl. Mix thoroughly to coat the lamb evenly.
Marinating the lamb for a longer time enhances the flavor and tenderness.
Cover the bowl and refrigerate for at least 3 hours or overnight for best results.
Overnight marination allows the flavors to penetrate deeply into the meat.
Heat the ghee in a large pan over medium heat. Add the cardamom pods, cloves, and cinnamon stick, and stir until fragrant.
Heating the spices in ghee releases their essential oils, enhancing the aroma.
Add the onions, remaining garlic, and ginger to the pan. Cook while stirring until the onions are lightly browned.
Ensure the onions are evenly browned for a rich base flavor.
Stir in the ground cumin, coriander, fennel, paprika, and chili powder. Cook for a minute until the spices are fragrant.
Cooking the spices briefly enhances their flavor without burning them.
Add the marinated lamb to the pan and stir to coat it with the spice mixture.
Stirring ensures the lamb is evenly coated with the spices for uniform flavor.
Pour in enough water to cover the lamb. Bring to a simmer, cover, and cook for 1.5 hours.
Cooking on low heat ensures the lamb becomes tender and absorbs the flavors.
Uncover the pan and simmer for an additional 30 minutes or until the lamb is tender and the sauce has thickened.
Reducing the sauce concentrates the flavors and enhances the dish.
Stir in the garam masala and garnish with fresh coriander and mint leaves before serving.
Adding fresh herbs at the end preserves their vibrant flavor and color.
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