Marinate the lamb: In a large bowl, combine the lamb pieces with the whisked yogurt, 1 tablespoon (15ml) of the ginger-garlic paste, 1 teaspoon (5g) of Kashmiri red chili powder, and salt. Mix well to ensure each piece is coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for maximum flavor infusion.

Prepare whole spices: Lightly crush the green cardamom pods, cloves, and black peppercorns. You can do this using a mortar and pestle or by gently pressing them with the flat side of a knife.

Sauté aromatics: Heat the ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add the whole spices (crushed cardamom, cloves, peppercorns, cinnamon stick, and bay leaves). Sauté for about 30 seconds until fragrant, being careful not to burn them.

Cook onions: Add the finely chopped onions to the pot. Cook, stirring frequently, over medium-low heat until they are deeply golden brown and caramelized. This can take 15-20 minutes. Proper caramelization is key to the curry's depth of flavor. Avoid rushing this step as burnt onions will impart a bitter taste.

Add ginger-garlic paste and tomatoes: Stir in the remaining ginger-garlic paste and cook for 1 minute until fragrant. Add the pureed tomatoes and cook, stirring, until the oil begins to separate from the mixture, which indicates the tomatoes have cooked down and their raw smell has disappeared. This should take about 5-7 minutes.

Add ground spices: Reduce the heat to low. Add the Kashmiri red chili powder, coriander powder, turmeric powder, fennel powder, dried ginger powder, and asafoetida (if using, dissolved in water). Stir well and cook for 1-2 minutes, allowing the spices to bloom in the oil without burning. If the mixture seems too dry, add a splash of water.

Sear the lamb: Increase the heat to medium-high. Add the marinated lamb to the pot, scraping in all the marinade. Brown the lamb on all sides, stirring and breaking up any clumps, for about 5-7 minutes. This searing step helps lock in juices and adds flavor.

Simmer the curry: Pour in the hot water and stir to combine, scraping up any browned bits from the bottom of the pot. Bring the curry to a gentle boil, then reduce the heat to low, cover the pot tightly, and let it simmer. Cook for 1.5 to 2 hours, or until the lamb is fork-tender and has absorbed the flavors of the spices. Stir occasionally to prevent sticking.

Adjust seasoning and finish: Once the lamb is tender, taste the curry and adjust the salt if needed. If the gravy is too thin for your liking, you can simmer it uncovered for a few more minutes to thicken. Alternatively, you can mix 1 tablespoon (15ml) of cornstarch with 2 tablespoons (30ml) of cold water and stir it into the simmering curry to thicken it quickly.

Serve: Ladle the hot Rogan Josh into serving bowls. Garnish generously with fresh chopped cilantro. Serve immediately with steamed basmati rice, naan bread, or roti.