Lamb Rogan Josh

Read it through once before you start the pan.

1. 1Step 1. Melt the ghee in a large heavy-bottomed pot over medium-high heat until it shimmers.
2. 2Step 2. Add half the lamb shoulder and sear for 5 minutes until browned on all sides, then move it to a plate.
3. 3Step 3. Sear the remaining lamb shoulder for 5 minutes until browned on all sides, then move it to the plate.
4. 4Step 4. Lower the heat to medium and fry the cardamom, cloves, cinnamon, and bay leaf in the same pot for 1 minute until fragrant.
5. 5Step 5. Return the lamb and its juices to the pot with the ginger root and garlic, and cook for 2 minutes until the garlic no longer smells raw.
6. 6Step 6. Lower the heat to medium-low and stir in the Kashmiri chili powder, ground fennel, garam masala, and salt for 30 seconds.
7. 7Step 7. Add the plain yogurt a spoonful at a time, stirring until each is absorbed, then cook for 8 minutes until the fat separates at the edges.
8. 8Step 8. Pour in 250 ml of the water and bring to a boil.
9. 9Step 9. Cover tightly and simmer over low heat for 90 minutes until the lamb is fork-tender.
10. 10Step 10. During the last 50 minutes of the simmer, soak the basmati rice in cold water for 20 minutes.
11. 11Step 11. During the last 30 minutes of the simmer, drain the basmati rice, put it in a lidded saucepan with the remaining 450 ml of water, and bring to a boil.
12. 12Step 12. Cover and cook over low heat for 12 minutes.
13. 13Step 13. Take the saucepan off the heat and let the rice rest, covered, for 10 minutes.
14. 14Step 14. Uncover the curry and simmer over medium heat for 7 minutes until the gravy is reduced, dark red, and glossy, then serve it over the rice.