This surprisingly easy and immensely popular Rogan Josh is a signature dish from the scenic region of Kashmir, India. It's known for its vibrant red color and tender, succulent meat and spiced sauce.
In a large bowl, combine the yogurt, fennel powder, hing, saunth powder, jeera powder, saffron, Kashmiri red chili powder, garam masala, and salt. Mix well and set aside.
Make the Rogan Josh:
Heat mustard oil in a large deep sauté pan or karahi over high heat. Add the green cardamom pods and cloves, then the lamb chunks. Cook, stirring occasionally, for about 10 minutes until the lamb is well-seared.
Reduce the heat to low. Add the spiced yogurt mixture to the pan with the lamb. Cover and cook for 40 to 50 minutes, stirring occasionally. If the sauce thickens too much, add a little water to adjust the consistency.
Optional Ghee with Ratanjot:
If using, melt the ghee in a separate small sauté pan over low heat. Add the ratanjot and allow it to steep for 2-3 minutes, shaking the pan occasionally to mix. Strain the ratanjot-infused ghee into the lamb mixture and stir well.
Final Steps and Serve:
Once the lamb is tender and the sauce has thickened, remove it from heat. Serve the Rogan Josh hot alongside rice or naan.