Start by blending the chopped onion with three tablespoons of water in a food processor until it forms a fine paste. This will create a flavorful base for your sauce. Set it aside in a bowl.
Next, blend the minced garlic and the sliced ginger with the remaining water until you achieve another fine paste. The combination of these three ingredients will bring out the rich flavors of the dish.
In a large pot, heat the olive oil over medium heat. Once the oil shimmers, add the bruised cardamom pods, bay leaves, and cinnamon stick. Cook these spices for about 1 to 2 minutes until fragrant, stirring occasionally to prevent burning.
Next, add the onion paste to the pot, stirring continuously for about 2 minutes. You'll notice the paste changing color as it caramelizes and releases its sweetness into the oil.
Now, stir in the garlic and ginger paste you prepared earlier. Cook for another minute, allowing the flavors to meld beautifully.
It’s time to add the spices! Toss in the cumin, ground coriander, paprika, turmeric powder, and the optional chili powder. Stir the mixture for 30 seconds to toast the spices, releasing their essential oils.
Incorporate the tomato paste into the mixture, stirring well to combine. Cook for another minute, allowing the tomato paste to deepen the flavor of your sauce.
Finally, add the diced lamb to the pot, along with the salt and pepper. Cook the lamb for about 10 minutes, stirring occasionally until it’s nicely browned on all sides.
Now it’s time to add the yogurt and warm water. Stir everything together, ensuring the lamb is well coated. Bring the mixture to a simmer, then reduce the heat to low.
Cover the pot partially with a lid and let it cook for about 60 minutes. Stir occasionally, and keep an eye on the consistency. Add more water if necessary until the lamb is tender and the sauce is rich and creamy.
Once cooked, taste and adjust the seasoning if needed. Serve your Lamb Rogan Josh warm with rice or naan, and enjoy the burst of flavors!
