Lamb Rogan Josh with Aromatic Spices

1.Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds, fennel seeds, cardamom pods, cloves, cinnamon stick, and bay leaves. Sauté for about 1 minute until fragrant.

2.Add the finely chopped onions to the pot and cook until they are golden brown, stirring occasionally, about 10-15 minutes.

3.Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until aromatic.

4.Add the lamb cubes to the pot, stirring to coat them in the spice mixture. Cook for about 5-7 minutes until the lamb is browned on all sides.

5.In a bowl, whisk together the yogurt, coriander powder, turmeric powder, garam masala, and red chili powder. Gradually add this mixture to the pot, stirring well to combine.

6.Season with salt to taste and add enough water to cover the lamb. Bring the mixture to a boil, then reduce the heat to low and cover the pot.

7.Simmer the curry for about 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened, stirring occasionally and adding more water if necessary to prevent sticking.

8.Once the lamb is tender, taste and adjust seasoning if needed. Remove from heat and let it rest for a few minutes before serving.

9.Garnish with fresh cilantro before serving.