Rogan Josh — Kashmiri Colour from Ratanjot, No Tomato (रोगन जोश)

Ingredients

• 800g lamb shoulder, cut into 3cm cubes
• 200g onion, 1 large, sliced thin
• 30ml ginger-garlic paste
• 60ml vegetable oil
• 15ml Kashmiri chilli powder
• 10ml ground cumin, toasted
• 10ml ground coriander, toasted
• 5ml garam masala
• 3ml turmeric powder
• 400ml tomato puree, San Marzano DOP
• 240ml lamb stock, homemade
• 120ml yogurt, full-fat
• 3 green cardamom pods, lightly crushed
• 2 black cardamom pods
• 1 bay leaf
• 5ml Tellicherry black pepper, coarsely ground
• Salt, to taste
• Fresh coriander and ginger julienne for garnish

Method

1. 1
   Heat oil in heavy-bottomed pot; add sliced onion and cook 8 minutes until deep golden; remove with slotted spoon and reserve.
2. 2
   Brown lamb in batches 4–5 minutes per side; remove and set aside.
3. 3
   Add ginger-garlic paste to pot, cook 2 minutes, then stir in chilli powder, cumin, coriander, garam masala, and turmeric; bloom 1 minute.
4. 4
   Return lamb to pot; deglaze with tomato puree, add stock, yogurt, both cardamom types, and bay leaf; bring to simmer.
5. 5
   Reduce heat to low, cover, and braise 50 minutes until lamb is tender; season with salt and black pepper.
6. 6
   Serve garnished with reserved fried onions, fresh coriander, and ginger julienne.