Lamb Rogan Josh with Saffron Rice

In a bowl, mix the lamb cubes with yogurt, 1 teaspoon ground coriander, and 1 teaspoon ground cumin. Cover and marinate for at least 1 hour, preferably overnight in the refrigerator.

Rinse basmati rice thoroughly under cold water until the water runs clear. Soak for 20 minutes, then drain.

Heat the oil or ghee in a large heavy-bottomed pan over medium heat. Add the whole spices: cinnamon stick, cardamom pods, cloves, bay leaves, and Kashmiri dried red chilies. Fry for 1-2 minutes until fragrant.

Add the sliced onions and cook, stirring frequently, until golden brown, about 10-12 minutes.

Add the garlic and ginger, cook for 2 minutes until aromatic.

Stir in ground coriander, cumin, turmeric, red chili powder, paprika, garam masala, and ground fennel seeds. Cook the spices for 2-3 minutes, stirring constantly to prevent burning.

Add the marinated lamb and cook on high heat for 5-7 minutes, stirring to brown the meat evenly on all sides.

Pour in the tomato puree and water or lamb stock. Season with salt. Bring to a boil, then reduce heat to low and cover. Simmer gently for about 1 to 1.5 hours until the lamb is tender and the sauce is thickened. Stir occasionally and add a little water if too dry.

Meanwhile, soak the saffron threads in warm milk for 10 minutes to release color and aroma.

To cook the saffron rice, bring 600 ml water to a boil in a large saucepan. Add a pinch of salt and the drained rice. Cook on medium heat until just tender and most water is absorbed, about 8-10 minutes. Drain any excess water and fluff the rice with a fork.

Stir the saffron-infused milk into the cooked rice gently to distribute color and flavor evenly.

Remove the bay leaves, cinnamon stick, cardamom pods, cloves, and whole chilies from the lamb curry. Stir in chopped fresh coriander leaves.

Serve the hot Lamb Rogan Josh with fragrant saffron rice alongside. Garnish with additional fresh coriander if desired.