Rogan Josh

Cut 800 g lamb into large chunks. In a separate bowl, whisk 300 g plain yogurt until smooth and mix it with 2 tbsp Kashmiri chilli powder, 2 tsp ground fennel seeds, 2 tsp ground dried ginger and 1 pinch of asafoetida.

In a heavy-bottomed pot, heat 4 tbsp ghee over medium-high heat. Add 2 black cardamom pods, 4 green cardamom pods, 4 cloves, 1 cinnamon stick and 2 bay leaves; heat for 30 seconds to release their aroma.

Add the lamb and 1.5 tsp salt. Sear for 8–10 minutes, stirring often, until the pieces are browned all over.

Reduce the heat to medium. Add the yogurt mixture in batches of 2–3 tablespoons, stirring vigorously after each addition to keep the yogurt from curdling. Cook for another 8–10 minutes, until the yogurt is almost fully absorbed and the ghee starts to separate at the edges.

Pour in 400 ml water, bring to a gentle simmer, cover with a lid and braise on low heat for 55 minutes. Stir occasionally; the sauce should stay fairly loose, so add a little more water if needed.

Remove the lid and simmer for another 20–25 minutes, until the lamb is tender and the sauce has thickened. Add 0.5 tsp ground black pepper and 0.5 tsp garam masala, stir and heat through for 1 minute.

Remove the pot from the heat, let the dish rest for 10 minutes and serve hot with rice or Indian flatbread.