Lamb rogan josh

Pasos

1. Cut the lamb shoulder into even cubes and pat dry thoroughly with a clean towel to promote browning.
2. Finely chop the onions, crush the garlic, and grate the fresh ginger.
3. Heat the ghee in a heavy-bottomed Dutch oven and toast the whole spices (cloves, cardamom, cinnamon, bay leaf) until they sizzle and perfume the kitchen.
4. Add the chopped onions and sweat until deeply golden and caramelized.
5. Stir in the garlic and ginger, and cook, stirring, until the smell mellows and the mixture no longer sticks to the bottom.
6. Sprinkle in the rogan josh spice blend and stir briefly to toast the powders without burning them.
7. Add the lamb cubes and brown them on all sides to seal in the juices.
8. Gradually stir in the yogurt, followed by the crushed peeled tomatoes and a splash of water. Salt, cover, and simmer over very low heat until the meat falls apart with a fork.
9. Sprinkle with freshly chopped cilantro and serve piping hot.