Lamb Rogan Josh

Ingredients: 
½ cup oil
3 Supreme Black Cardamom 
2 Supreme Cinnamon Sticks 
1 tsp Supreme Black peppercorns 
1 tbsp Supreme Fennel Seeds 
½ tsp Supreme Cloves 
500g onions- peeled & chopped
2 kg lamb shoulder- cut into 2 inch pieces 
2 tbsp Supreme Garlic Paste 
1 tbsp Supreme Ginger Paste 
2 tbsp Supreme Coriander Powder 
2 tbsp Supreme Kashmiri Chilli Powder 
1 tbsp Supreme Ginger Powder 
4 cups water 
1 cup greek yogurt 
Tadka:
2 tbsp ghee
1 tbsp Kashmiri Chilli Powder 
¼ cup Ginger- fine juliennes
Garnish:
Chopped coriander 

Method: 
Heat a large pot over medium-high heat. Add oil, black cardamom, cinnamon sticks, black peppercorns, fennel seeds and cloves. Stir well and saute until fragrant. Add chopped onions, stir and cook saute until golden brown. Add ginger and garlic paste. Stir well and cook for 2-3 minutes. Now add the lamb and salt. Mix well and cook until the lamb develops some colour. Add coriander powder, kashmiri powder and ginger powder. Mix until well combined then add water and bring to boil.

Add the yogurt to a bowl then add some of the meat stock (from the pot). Mix well then add back to the pot. Check seasoning, mix well, cover, then reduce the heat to low and simmer for 45 minutes – 1 hour until or until the lamb is tender. 

Prepare the tadka: heat a small frying pan over medium heat. Add ghee and once melted add the ginger. Saute for 2-3 minutes or until the ginger starts to soften. Now add kashmiri chilli powder and cook for a minute then pour the tadka over the lamb. Mix well, garnish with chopped coriander and serve with naan.