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1
Put the ingredients for the marinade except the ghee into a food processor and blend until finely pureed.
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2
Pour the marinade over the lamb, the pour the ghee over it.
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3
Mix thoroughly to coat the lamb pieces, then cover and let the meat marinate at least 1/2 hour at room temperature, or 2 hours in the fridge.
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4
Transfer the meat and the marinade into a large dutch oven.
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5
Bring the contents to a boil over med-low heat, reduce the heat and simmer, covered, until the lamb is very tender (about 2-2 1/2 hours depending on the quality of the meat).
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6
Stir frequently to prevent the sauce's sticking to the bottom of the pan and burning.
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7
Heat the 4 tbl ghee in a small frying pan on high heat.
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8
When it is very hot, add the garlic, and fry for 15 seconds stirring very rapidly.
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9
Add the cardamom, cumin, and garam masala.
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10
As soon as the spices begin to sizzle and become fragrant (3-5 seconds), turn off the heat and pour the spiced butter and spices over the meat.
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11
Add the cream and stir to combine the ingredients.
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12
Allow the lamb to then rest at room temperature for 2 hours.
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13
When ready to serve, taste for salt, then reheat the meat until piping hot and serve.
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14
Note: sometimes too much moisture evaporates during cooking which causes the ghee to separate from the sauce; If that happens, add a little milk or water, a tbl at a time, until the fat is re-incorporated back into the dish; Don't degrease since the ghee is a flavoring for the dish.
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15
Note 2- Rogan Josh improves in flavor with keeping, so I usually make it the day or two before I plan to serve it; It will keep in the fridge for 3 days, and freezes well.
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16
Note 3- serve with basmati rice.
