Rogan Josh: Kashmiri Lamb Curry With Ratanjot and No Tomatoes

If using ratanjot, soak the pieces in 2 tbsp warm oil for 10 minutes. The oil will turn a deep purple-red. Strain and discard the solids; reserve the colored oil.

Heat oil in a heavy-bottomed pot over high heat. If using ratanjot oil, add it now along with the plain oil. Add black and green cardamom, cloves, cinnamon, and bay leaves. Fry for 90 seconds.

Add the lamb pieces in a single layer (work in batches if needed). Sear over high heat, turning, for 5–6 minutes until browned on most sides. Do not crowd the pot.

Reduce heat to medium. Add Kashmiri chili powder, fennel powder, ground ginger, turmeric, asafoetida, and salt. Stir to coat the lamb and cook for 2 minutes.

Add the whisked yogurt 2 tablespoons at a time, stirring continuously after each addition before the next goes in. This prevents the yogurt from breaking. After all yogurt is in, cook over medium heat, stirring, for 10 minutes until the fat appears at the surface.

Add 300 ml warm water. Bring to a gentle boil, then reduce heat to low. Cover and cook for 60–75 minutes, stirring every 20 minutes, until the lamb is tender enough to pull apart with a spoon.

Uncover for the last 15 minutes to reduce the sauce to a glossy, thick consistency. Stir in garam masala. Taste and adjust salt. Remove the whole spices before serving. Serve with steamed rice or Kashmiri naan.