Slow-Simmered Lamb Rogan Josh

Heat the mustard oil in a heavy-bottomed pot or Dutch oven until it reaches its smoking point. Switch off the heat for a minute to let it cool slightly, then add the black cardamom, green cardamom, cinnamon, cloves, and bay leaves. Let them sizzle for 30 seconds.

Turn the heat back to medium-high and add the lamb cubes. Brown the meat thoroughly on all sides for about 8-10 minutes. This creates the base flavor for the gravy.

Stir in the dissolved asafoetida water and salt. In a small bowl, mix the Kashmiri chili powder with two tablespoons of water to form a paste, then add it to the pot. Stir constantly for 2 minutes to cook out the raw spice smell while ensuring the chili doesn't burn.

Lower the heat to minimum. Gradually whisk in the yogurt, ground fennel, and ground ginger. Stir continuously to prevent the yogurt from curdling. Once incorporated, add the warm water, cover tightly, and simmer on low for 60-70 minutes until the lamb is fork-tender.

Remove the lid and increase the heat slightly if the gravy is too thin. Simmer until the oil (terti) separates and rises to the top, creating a rich, glossy finish.