Begin by heating 2 tbsp of ghee or vegetable oil in a heavy-bottomed pan over medium heat. Once hot, add the cinnamon stick, cardamom pods, cloves, and bay leaves. Sauté until fragrant, about 2-3 minutes, to release the essential oils from the spices.

Add the sliced onions to the pan and sauté until golden brown, which should take around 10 minutes. Stir frequently to ensure they cook evenly without burning. This slow caramelization deepens the flavour of the curry base.

Add the minced garlic and grated ginger to the onions. Sauté for another 2 minutes, ensuring the raw aroma disappears. Stir continuously to avoid burning the garlic.

In a small bowl, mix the ground coriander, cumin, chili powder, and turmeric with a little water to form a paste. This helps prevent the spices from burning when added to the hot oil. Add the spice paste to the pan and cook for 2-3 minutes, stirring constantly until the oil starts to separate.

Add the lamb pieces to the pan. Sear the meat on all sides for about 5-7 minutes, ensuring it’s well coated with the spices. This browning process seals in the juices and adds depth to the flavour.

Reduce the heat to low and gradually stir in the whisked yogurt, one spoonful at a time, to prevent curdling. This step is essential for creating a smooth, rich sauce. Once incorporated, simmer for 5 minutes.

Add 2 cups of water or stock to the pot. Season with salt and bring the mixture to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer for 1.5-2 hours, or until the lamb is tender and the sauce has thickened. Stir occasionally to prevent sticking.

Once the lamb is cooked, check for seasoning and adjust if necessary. Garnish with freshly chopped cilantro and serve the Rogan Josh hot, alongside basmati rice or naan. The rich, aromatic flavors are best complemented with cooling accompaniments like yogurt or raita.