Fiery Lamb Rogan Josh

In a large bowl, combine the lamb with 1 tbsp of Kashmiri chili powder, 1/2 tbsp of cumin, 1/2 tbsp of coriander, turmeric powder, and salt. Mix well and set aside to marinate for at least 30 minutes (or up to overnight in the refrigerator).

Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and cook until golden brown, about 8-10 minutes. Stir frequently to prevent burning.

Add the minced garlic, grated ginger, and chopped green chilies to the pot. Cook for another minute until fragrant.

Add the marinated lamb to the pot and brown on all sides. This will take about 5-7 minutes. Don't overcrowd the pot; brown the lamb in batches if necessary.

Stir in the remaining Kashmiri chili powder, cumin, coriander, asafoetida, and garam masala. Cook for 1 minute, stirring constantly, until fragrant.

Pour in the crushed tomatoes and lamb or chicken stock. Bring to a simmer, then reduce the heat to low, cover, and cook for 1 hour and 30 minutes, or until the lamb is very tender.

Stir in the whisked yogurt and lemon juice. Cook for another 10 minutes, stirring occasionally, until the sauce has thickened slightly.

Taste and adjust seasoning with salt as needed.

Garnish with fresh cilantro and serve hot with rice or naan bread.