Rogan Josh Lamb Ribs

Rinse the lamb ribs under cold water and pat dry with paper towels. Set aside.

In a bowl, combine whisked yogurt, turmeric powder, and 1 tsp salt. Add the lamb ribs and coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Heat vegetable oil and ghee in a heavy-bottomed pot or deep pan over medium heat. Add cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for 2 minutes until fragrant.

Add sliced onions and cook, stirring occasionally, until golden brown and caramelized, about 15-20 minutes.

Add minced garlic and grated ginger to the onions. Sauté for another 2 minutes until aromatic.

Add paprika, ground coriander, ground cumin, ground fennel seeds, chili powder, and remaining salt to the pot. Stir well and cook the spices for 1-2 minutes to bloom the flavors.

Add chopped tomatoes and cook down until the oil begins to separate from the masala, about 10 minutes.

Add the marinated lamb ribs to the pot. Increase the heat to medium-high and sear the ribs until browned on all sides, about 5-7 minutes.

Add water to the pot, stir to combine, then bring to a boil. Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the lamb ribs are tender and the sauce has thickened.

Check occasionally and stir to prevent sticking. Add a little water if the sauce reduces too much before the ribs are tender.

Once cooked, remove from heat. Discard the whole spices (cinnamon, cardamom pods, cloves, bay leaf) if preferred.

Garnish with chopped fresh coriander leaves and serve hot with basmati rice or naan bread.