Rogan Josh

Spice Infusion: Lower the heat. In a small bowl, mix the Kashmiri chili powder with 2 tbsp of water to make a paste, then stir it into the pot to prevent the spices from burning. This gives the signature fiery red hue without excessive heat.

Add Yogurt & Powders: Gradually whisk in the yogurt, one spoonful at a time, continuously stirring to prevent it from curdling. Once incorporated, add the fennel powder, dry ginger powder, and 1/2 tsp asafoetida (hing).

Braise the Lamb: Pour in 2 cups of hot water or lamb stock. Bring to a gentle boil, then cover the pot with a tight-fitting lid.

Slow Cook: Reduce the heat to the lowest setting and let it simmer gently for 1.5 to 2 hours. Stir occasionally, checking the liquid level. The meat should be extremely tender and practically falling apart.

Finish: The dish is ready when a thick layer of red oil (rogan) floats to the top. Garnish with a pinch of garam masala and serve hot with steamed rice or naan.