Lamb Rogan Josh with Yogurt

Whisk the yogurt in a bowl until smooth and set aside.

Heat the vegetable oil in a large heavy-bottomed pot over medium heat.

Add the cinnamon stick, cardamom pods, and cloves, and sauté for about 1 minute until fragrant.

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

Add the minced garlic and ginger, cooking for another 2 minutes until aromatic.

Stir in the dried Kashmiri chili powder, ground coriander, cumin, and fennel seeds. Cook the spices for 1-2 minutes to release their oils.

Add the lamb pieces and increase the heat to medium-high. Sear the lamb until browned on all sides, about 5-7 minutes.

Reduce the heat to medium, and stir in the tomato puree. Cook for 5 minutes, stirring occasionally.

Gradually add the whisked yogurt while stirring constantly to prevent curdling.

Add water, salt, and sugar (if using). Bring the mixture to a gentle simmer.

Cover the pot and reduce the heat to low. Let the curry simmer gently for 1 hour to 1 hour 15 minutes until the lamb is tender, stirring occasionally.

Once the lamb is tender, stir in the fresh lemon juice. Adjust seasoning to taste.

Garnish with chopped cilantro leaves before serving.