Rogan Josh (Kashmiri Lamb Curry)

• 2 Bay leaves
• 8 Whole cardamom pods
• 1 Cinnamon stick
• 1 Tbsp. Smoked paprika
• 1 Tbsp. Kashmiri red chili powder (or 1 tsp. cayenne)
• 2 tsp. Ground cumin
• 1 tsp. Sea salt
• 1 tsp. Black pepper
• 1 tsp. Ground coriander
• 2 Medium onions, coarsely chopped
• 1" Fresh ginger, peeled and coarsely chopped
• 8 Cloves garlic
• 3 Whole cloves
• 2 Tbsp. Ghee
• 3-4 lbs. Lamb shoulder, cut into 2" chunks
• 1 (14oz) Can tomato sauce
• 1 Large handful fresh cilantro, coarsely chopped.

Combine the bay leaves, cardamom, cinnamon, coriander, cumin, paprika, cayenne pepper, salt, and pepper and set aside. In a food processor, blend the onion, ginger, garlic, and cloves into a fine paste. Warm the ghee in a skillet or dutch oven and brown the lamb on each side. 

Once the lamb is well-browned, reduce the heat to medium and add the onion paste and seasonings, stirring everything around (gently so as to not break up the bay leaves).

 Continue to simmer for another five minutes until very aromatic. Add the tomato sauce and diced tomatoes, stir together, and bring to a simmer.

Cover and reduce heat to low, simmering for 1.5 hours. After an hour and a half, remove the lid and check to see if the lamb is fork-tender. If it is, keep the lid off and allow to simmer on med/low heat for another five minutes, which will thicken the sauce. If the lamb is still tough, cover and simmer on low for another 30 minutes and try again. Right before serving, stir in the chopped cilantro.

H/t thedomesticman.com