Classic Kashmiri Lamb Rogan Josh

In a large bowl, combine the lamb with yogurt, salt, minced ginger, and garlic. Mix well until the meat is evenly coated. Cover and marinate for at least 2 hours, preferably overnight, to tenderize the lamb and deepen flavor.

Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add bay leaves, cardamom pods, cloves, and cinnamon sticks. Sauté for 30–60 seconds until fragrant.

Add the chopped onions and cook, stirring frequently, until deeply golden and lightly caramelized. This step forms the flavor base of the curry.

Increase the heat slightly and add the marinated lamb along with all the marinade. Cook, stirring, until the lamb begins to brown and the yogurt thickens and clings to the meat.

Add cumin powder, coriander powder, turmeric, red chili powder, and the slit green chilies. Stir well so the spices bloom in the oil and evenly coat the lamb.

Reduce the heat to low, cover, and simmer gently for 1½ to 2 hours. Stir occasionally, adding a small splash of water only if needed, until the lamb is very tender and the oil starts to separate from the sauce.

Stir in the garam masala and cook uncovered for 5 minutes to round out the flavors.

Remove from heat, garnish with fresh coriander leaves, and serve hot with steamed basmati rice or naan.